Arroz con leche is one of the most iconic desserts in Mexico, and probably Latin America and Spain. I grew up eating the delicious arroz con leche my mom makes. As a kid I never cared how it was made. But when I started this blog I had to had my mom’s recipe to reproduce it and share it here. This is a recipe that I’m republishing from 2008 because it became one of the most popular ones back then.
I know this is not part of the healthy eating habit I want to start. But we all need to indulge in something sweet every once in a while. This is part of my weekly cheat meal (OK, meals). Besides, this recipe brings back good memories of my childhood and my mom when I make it and eat it—and I am in need of good memories and vibes right about now . Enjoy!
- 1 cup long grain rice
- 1 ½ cup water
- 1-2 cinnamon sticks
- 1 can condensed milk
- 1 can evaporated milk
- 1 cup regular milk
- ½ cup raisins
- ground cinnamon
- In a medium-sized pot cook rice in 1½ cups of water with cinnamon sticks over medium heat.
- When most of the water has evaporated add condensed, evaporated and regular milk and stir gently.
- Stir constantly and keep an eye on it. Milk tends to boil over the minute you turn your back on it.
- Cook for about 20 minutes or until rice is tender.
- Take the cinnamon sticks out and stir in raisins.
- Serve with some ground cinnamon on top.