Cinnamon Rice Pudding — Arroz con Leche
Mexican rice pudding slow-simmered in whole milk with cinnamon stick, lemon peel, and raisins, served warm or chilled with a dusting of ground cinnamon.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Measure 80g short-grain white rice, 300ml water, 600ml whole milk, 120g condensed milk, 4 tbsp caster sugar, 40g golden raisins, and 0.5 tsp vanilla extract. Have 2 cinnamon sticks, 2 lemon peel strips, fine salt, and ground cinnamon for dusting ready.
Simmer
Combine rice, water, cinnamon sticks, and lemon peel strips in a medium saucepan. Bring to a simmer over medium heat, cook 10–12 minutes until water is almost absorbed and rice is tender.
Build
Pour in whole milk, condensed milk, caster sugar, and salt. Stir to combine. Reduce heat to low and simmer gently 15–20 minutes, stirring often to prevent sticking, until rice is very soft and pudding reaches a loose, glossy, porridge-like consistency.
Finish
Stir in golden raisins and vanilla extract. Cook 2 minutes more until raisins plump. Remove cinnamon sticks and lemon peel strips. If pudding thickens too much as it cools, loosen with a splash of warm milk.
Plate
Spoon pudding into warm bowls and dust generously with ground cinnamon. Serve warm or chilled, as preferred.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.