Here’s a traditional Mexican Arroz Con Leche (Rice Pudding) recipe:
Ingredients:
- 1 cup of long-grain white rice
- 4 cups of water
- 1 cinnamon stick
- 1 can (12 oz) of evaporated milk
- 1 can (14 oz) of sweetened condensed milk
- 2 cups of whole milk
- 1/2 cup of sugar (optional, to taste)
- 1 teaspoon of vanilla extract
- Ground cinnamon (for garnish)
Instructions:
- Rinse the Rice:
- Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
- Cook the Rice:
- In a large pot, combine the rice, water, and cinnamon stick. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is tender and most of the water has been absorbed.
- Add Milks:
- Once the rice is cooked, remove the cinnamon stick. Add the evaporated milk, sweetened condensed milk, and whole milk to the pot. Stir to combine.
- Sweeten:
- If you prefer a sweeter arroz con leche, add the sugar. Stir well to dissolve the sugar.
- Simmer:
- Continue to cook over low heat, stirring frequently to prevent the rice from sticking to the bottom of the pot. Let it simmer for about 20-25 minutes, or until the mixture thickens to your desired consistency.
- Flavor:
- Stir in the vanilla extract. Taste and adjust the sweetness if needed.
- Serve:
- Serve the arroz con leche warm or chilled. Spoon it into bowls and sprinkle with ground cinnamon on top for garnish.
Tips:
- Consistency: If the mixture becomes too thick, you can add more milk to reach your desired consistency.
- Additions: For extra flavor, you can add raisins or a pinch of nutmeg during the simmering process.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk if needed to loosen it up.
Enjoy your delicious homemade Mexican Arroz Con Leche!
