Mexican Rice Pudding

Okay, so you know how sometimes you’re craving something sweet, but you don’t want to go through the whole ordeal of baking a cake? This Mexican Rice Pudding, or Arroz con Leche, is *exactly* what you need. It’s seriously creamy, comforting, and surprisingly easy to make. I honestly think it’s even better than flan sometimes – and that’s saying something! This recipe is a total family favorite, passed down from my abuela, and let me tell you, it’s pure magic. The cinnamon and vanilla blend perfectly, creating this warm, comforting flavor that just makes you feel good. It’s the perfect cozy dessert, and trust me, once you try it, you’ll be hooked! I always find myself making a batch whenever the weather starts to get cooler; there’s just something so comforting about a warm bowl of Arroz con Leche.

What is Mexican rice pudding?

Alright, let’s break it down. Mexican Rice Pudding, or Arroz con Leche as we call it, is essentially a sweet rice dish cooked in milk. Think of it as the Mexican version of rice pudding, but with a little extra spice and a whole lot of heart. It’s usually flavored with cinnamon, vanilla, and sometimes even a little bit of lemon or orange zest. It’s not overly complicated or fancy; it’s just simple ingredients simmered together until you get this incredibly creamy and comforting dessert. It’s a staple in Mexican households, and every family has their own special way of making it. My abuela always said the secret ingredient is love, and honestly, I think she’s right!

Why you’ll love this recipe?

Okay, where do I even begin? First off, the flavor is absolutely divine. The cinnamon and vanilla create this warm, inviting aroma that fills your kitchen, and the creamy texture is just heavenly. It’s the perfect balance of sweet and comforting. But the best part? It’s unbelievably easy to make! Seriously, if you can boil water, you can make this. I’m not even kidding. It’s one of those recipes that feels like it takes all day to make, but really only needs a little bit of hands-on time. Plus, it’s super budget-friendly. Rice, milk, cinnamon – these are all pantry staples, so you probably already have most of the ingredients on hand. What I love most about this recipe is how versatile it is. You can serve it warm or cold, top it with raisins or nuts, or even add a little cajeta (Caramel Sauce) for an extra touch of sweetness. It’s also a total crowd-pleaser; everyone always asks for seconds! I honestly think it’s even easier than making a batch of cookies, and it’s way more satisfying in my opinion. It’s also a great alternative to oatmeal on a cold morning!

How do I make Mexican rice pudding?

Quick Overview

Making this creamy, dreamy Mexican Rice Pudding is surprisingly simple! You’ll start by rinsing the rice, then simmering it in water with a cinnamon stick until it’s partially cooked. After that, you’ll add milk, vanilla, and sugar, and let it simmer until the rice is tender and the mixture has thickened into a lusciously creamy pudding. The key is patience – just let it simmer low and slow, stirring occasionally, until it reaches that perfect consistency. Trust me, the result is worth the wait! The best part about it is that you don’t need to be a super-experienced cook to make it right, I promise!

Ingredients

For the Main Pudding:

1 cup long grain rice, rinsed (I prefer using white rice for its creamy texture)
4 cups whole milk (You can use other milk, but it gives the richest flavor)
1 cinnamon stick (Adds a lovely warm spice) .
1/2 cup granulated sugar (Adjust to your desired sweetness) ..
One teaspoon vanilla extract (Adds a beautiful depth of flavor; pure vanilla is always best!)
1/4 teaspoon salt (Enhances the sweetness and other flavors)
2 cups water

Optional Toppings

Ground cinnamon (For dusting on top) (for topping)
Raisins (Adds a chewy sweetness) (
Chopped nuts (Adds a nice crunch; pecans or walnuts are my favorite)
Cajeta (Mexican caramel sauce, for drizzling

What are the steps to

Step 1: Rinse the Rice

Place the rice in a fine-mesh sieve and rinse it under cold water until the water runs clear. This removes excess starch, which helps prevent the pudding from becoming too gummy. I usually rinse it for about 2-3 minutes.

Step 2: Simmer Rice with Cinnamon in Water

In a medium-sized pot, combine the rinsed rice, water, and cinnamon stick. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the liquid has evaporated. Rice absorbs most of the water. The rice should be partially cooked at this point. What is the aroma of cinnamon at this point?

Step 3: Add Milk, Sugar, Vanilla Extract and Salt

Add the milk, sugar, vanilla extract, and salt to the pot. Stir to combine. Bring the mixture to a simmer over medium heat, then reduce the heat to low.

Step 4: Simmer Until Creamy

Simmer rice pudding uncovered, stirring occasionally to prevent sticking, for about 25-30 minutes. Remove from heat. What should I do if I want to cook rice for 10 minutes? What are some of the best ways to cook a pudding as it cools? I always test the rice to make sure it’s cooked to my liking. If you prefer it more al dente, you can take it off the heat a little sooner.

Step 5: Remove Cinnamon Stick and Serve

How do you remove cinnamon sticks from a bowl? Is it good to serve rice pudding warm or cold? Or a drizzle of cajeta. I personally like to serve it warm with a generous sprinkle of cinnamon on top. Is it a comfort food?

What should I serve it with?

Mexican Rice Pudding is delicious all on its own, but it’s also delicious with a few simple ingredients. What is

For Breakfast:What is a good way to start the day with Arroz con Leche? Pair it with a cup of strong Mexican coffee (Café de Olla) for the perfect cozy breakfast.

For Brunch:What is a good ending to snazzy brunch? It pairs well with savory dishes like huevos rancheros or chilaquiles.

As Dessert:What is a good after dinner rice pudding? Drizzle it with cajeta or sprinkle it on chopped nuts for an extra touch of sweetness and crunch.

For Cozy Snacks:What are some comforting snacks to eat with Arroz con leche? Is it particularly satisfying on a cold evening? My family always adds Chocolate Syrup to their food. Isn’t it delicious?

Growing up, my abuela always served with a side of pan dulce (Mexican sweet bread) for dipping. I still love to do this tradition!

How do I make Mexican Rice Pudding?

What is the best way to take your Arroz con Leche to the next level? What are some of the best tips I’ve learned over the years?

Rice Choice:Is long grain white rice good for a beginner? What is that creamy texture? Avoid instant rice, as it won’t give you the same result.

Milk Matters:Whole milk gives you the richest and creamiest pudding. Can you use other types of milk if you prefer? Just keep in mind that the flavor and texture may be slightly different. I’ve tried it with almond milk and it was still really good!

Don’t skip the Rinsing: Do youHow do you remove starch from rice? Don’t skip this step!

Low and Slow:Simmering rice pudding over low heat is key to achieving that perfect creamy texture. Don’t rush the process!

Why is stirring important? Stir the rice pudding occasionally to prevent it from sticking to the bottom of the pot. I usually stir it every 5-10 minutes.

Sweetness Level: Adjust the amount of sugar to your liking. If you prefer a less sweet pudding, start with 1/4 cup of sugar and add more as needed. You can also use other sweeteners, such as honey or maple syrup.

Spice it Up: Feel free to add other spices to your rice pudding, such as a pinch of ground nutmeg or a dash of cinnamon. You can also add a strip of lemon or orange zest for a bright citrus flavor.

Add-Ins: Get creative with your add-ins! Raisins, chopped nuts, dried fruit, or even a dollop of cajeta are all delicious options.

I once accidentally added a little too much salt, and it actually made the flavors pop even more! So don’t be afraid to experiment and see what works for you.

Storing and Reheating Tips

Got leftovers? Here’s how to store and reheat your Mexican Rice Pudding:

Room Temperature: You can leave the rice pudding at room temperature for up to 2 hours. After that, it should be refrigerated to prevent bacterial growth.

Refrigerator Storage: Store the rice pudding in an airtight container in the refrigerator for up to 3-4 days. It will thicken as it cools, so you may need to add a little milk when reheating.

Freezer Instructions: While you can freeze rice pudding, the texture may change slightly after thawing. To freeze, let the pudding cool completely, then transfer it to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating: To reheat, simply place the rice pudding in a saucepan over low heat. Add a little milk to thin it out, if needed. Stir occasionally until heated through. You can also reheat it in the microwave, but be sure to stir it every 30 seconds to prevent it from splattering.

I usually wait to add the cinnamon garnish until just before serving, as it can lose its flavor over time.

Frequently Asked Questions

Can I make this gluten-free?

Yes, this recipe is naturally gluten-free as it uses rice as the base ingredient. Just be sure to use pure vanilla extract and check the labels of any toppings you add to ensure they are also gluten-free.

Do I need to use whole milk?

While whole milk will give you the richest and creamiest results, you can use other types of milk if you prefer. Reduced-fat milk, almond milk, or oat milk will all work, but the texture and flavor may be slightly different.

Can I use brown rice?

Yes, you can use brown rice, but it will take longer to cook and the texture will be slightly different. Brown rice also has a nuttier flavor, which will affect the overall taste of the pudding. You may need to adjust the amount of liquid and cooking time accordingly.

How can I make this less sweet?

You can reduce the amount of sugar in the recipe to your liking. Start with 1/4 cup of sugar and add more as needed. You can also use other sweeteners, such as honey or maple syrup.

Can I add fruit to this?

Absolutely! Raisins are a classic addition to Mexican Rice Pudding, but you can also add other dried fruits, such as cranberries or apricots. Fresh fruits, such as berries or chopped mango, are also delicious.

Final Thoughts

So, there you have it! My abuela’s secret recipe for the creamiest, most comforting Mexican Rice Pudding you’ll ever taste. It’s truly a family favorite, and I know it will become one of yours too. The simplicity of the ingredients combined with the warm, inviting flavors makes it the perfect dessert for any occasion. If you’re looking for more delicious Mexican-inspired recipes, be sure to check out my other posts! Happy baking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and let me know if you tried it and share any variations you made!