Mexican-Style Rice Pudding

Mexican-Style Rice Pudding
Print Recipe
Serves 6 to 8 Arroz con Leche
Ingredients
  • 1 cup long or extra long white rice
  • 2 cups water
  • 4 cups milk
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Full rind of an orange
  • 1 cinnamon stick about 2” long
  • 1/4 teaspoon kosher or sea salt
  • 3 tablespoons sugar or more to taste
  • 1/4 cup raisins optional
  • Fresh fruit such as berries optional
  • Whipped cream optional
  • Ground cinnamon to taste to sprinkle on the end, optional
  • Chocolate syrup optional
To Prepare
  • Place the rice in a thick saucepan, cover with the water and place over medium heat. Once it comes to a boil, simmer for 5 minutes. Incorporate the milk, the sweetened condensed milk, vanilla extract, rind of an orange, cinnamon stick, salt and sugar.
  • As soon as it starts simmering, reduce the heat to low. Once the rice is cooked through and soft, anywhere from 35 to 40 minutes, turn off the heat. If you wish to add raisins, do so at this point.
  • There should still be a considerable amount of liquid in the pot. Once the rice cools down, it will puff up and the liquid will be further absorbed.
  • You can serve the arroz con leche with fresh fruits such as berries, whipped cream, sprinkled ground cinnamon, or for a more over the top concoction, with chocolate syrup!
Ingredients
  • 1 cup long or extra long white rice
  • 2 cups water
  • 4 cups milk
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Full rind of an orange
  • 1 cinnamon stick about 2” long
  • 1/4 teaspoon kosher or sea salt
  • 3 tablespoons sugar or more to taste
  • 1/4 cup raisins optional
  • Fresh fruit such as berries optional
  • Whipped cream optional
  • Ground cinnamon to taste to sprinkle on the end, optional
  • Chocolate syrup optional
To Prepare
  • Place the rice in a thick saucepan, cover with the water and place over medium heat. Once it comes to a boil, simmer for 5 minutes. Incorporate the milk, the sweetened condensed milk, vanilla extract, rind of an orange, cinnamon stick, salt and sugar.
  • As soon as it starts simmering, reduce the heat to low. Once the rice is cooked through and soft, anywhere from 35 to 40 minutes, turn off the heat. If you wish to add raisins, do so at this point.
  • There should still be a considerable amount of liquid in the pot. Once the rice cools down, it will puff up and the liquid will be further absorbed.
  • You can serve the arroz con leche with fresh fruits such as berries, whipped cream, sprinkled ground cinnamon, or for a more over the top concoction, with chocolate syrup!

22 comments on “Mexican-Style Rice Pudding

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  1. Hola Pati,
    After adding the remaining ingredients is the heat suppose to be medium/high to come to a boil then reduced to simmer?

    1. Hi Patricia! Once you’ve added the milk, sweetened condensed milk, vanilla extract, rind of an orange, cinnamon stick, salt and sugar, you wait for it to simmer again and then reduce the heat to low.

  2. Pati I’m making this rice pudding as we speak I hope it’s comes out as good as yours is. My wife enjoy your show very much and love your sense of humor and your passion for cooking. Thank you we will keep watching for new recipes.

  3. Querida Pati,
    I think I loving cooking in the kitchen almost as much as you do. I teaching Mexican cooking classes in my community and use many of your recipes. God Bless you for the inspiration you give me. Mexican- Style Rice Pudding will be one of the recipes that I will teach the next time. It is so delicioso!

    1. Oh I’m so happy to hear that you have been so inspired. I hope you have lots of great classes…and say hi to your students for me, Lupita.

  4. Hola paty.mi esposo es cocinero y no es por nada ,pero.cocina con la.misma pasion q cocinas tu. Disfrutamos mucho viendo tu show..el tambien es de la ciudad de mexico y dice que Lastima no te conocio antes.😘😍Gracias por tus delicias q nos compartes. Saludos desde Wisconsin

  5. Hi Patti!
    How’dy frm Dallas Tx🐎
    We love watching your cooking show.
    I’m ashamed of myself because this is a dish i should have learned frm my mom. Thanks to your show I now can make. Keep the receipes coming!

  6. My husband and I just watched your show for the first time on PBS. We loved it…loved you and your sense of humor and passion for good food! We love rice pudding, but have never made it ourselves. We’re going to try this recipe together. It looks so good and easy. I wish I had the passion for cooking that you have! 🙂

  7. Do you groov grind the cinnamon stoc stick or is it left whole and then removed? Same question about the orange rib rind.
    Sounds yummy!

  8. Hi Patti! I love your show and your recipes so much, thank you for sharing them.

    There are TOO many types of rice, please tell me the best brand to use.

    Thanks!

    1. Thank YOU for trying the recipes, Irene! Any brand is great…for this recipe just look for a package that says long or extra-long rice.