• Arroz Con Leche (Mexican Rice Pudding)

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    • Cinnamon stick, 2" Lime zest, 2" strip x 3/4" wide
    • 1 c. Rice
    • 1 quart Lowfat milk
    • 3/4 c. Sugar
    • 1/4 tsp Salt
    • 4 lrg Egg yolks
    • 1/2 tsp Vanilla extract
    • 1/4 c. Raisins
    • 1 Tbsp. Butter, sweet, cut into bits Grnd cinnamon, for garnish


    1. The rice. Bring 2 c water to boil in med saucepan, add in cinnamon stick and lime zest, cover and simmer over med heat for 5 minutes. Pour in rice, let mix return to boil, stir once, then cover and cook over med-low heat for 20 minutes, till all the liquid is absorbed and the rice is tender.
    2. The pudding. Stir in lowfat milk, sugar, and salt and simmer over med to med-low heat, stirring frequently, till the liquid shows the FIRST signs of thickening, 20-25 minutes. Take from the heat and remove the cinn stick and zest. Beat the egg yolks till runny, stir in the vanilla and a few Tablespoons of the warm rice, the stir yolk concoction back into the rice mix, Fold in HALF the raisins, then spoon the rice pudding into a decorative 8"square baking dish.
    3. Browning and finishing the pudding. Preheat the broiler and dot the rice pudding w/butter. Set the dish under the heat long sufficient to brown the top, 3 or possibly 4 minutes. Sprinkle with remaining raisins and the grnd cinnamon, and serve hot or possibly at room temperature.
    4. Timing and Advance Preparation The rice pudding can be ready in an hour, much of that will not involve your direct participation. It may be prepared through Step 2 a day or possibly two in advance, then buttered and broiled shortly before serving.
    5. The Cuisines of Mexico

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