Deliciously Creamy Mexican Rice Pudding
Indulge in this authentic Mexican rice pudding, known as Arroz Con Leche, which has been cherished for generations in families across Mexico. This recipe, sourced from the beloved 'Mexico, The Beautiful Cookbook', showcases the perfect harmony of simplicity and rich flavors. The creamy texture derived from the combination of milk, sugar, and a hint of cinnamon makes it a delightful dessert that evokes warmth and nostalgia. While lime and orange peel can elevate the flavors, feel free to skip them for a more straightforward palate. This beloved treat garners rave reviews for its luscious taste and comforting presence at any gathering. A tip for those concerned about stirring: feel free to adjust the heat while preparing; the end result will be too tempting to resist! Enjoy this dessert warm or chilled, and savor each delightful spoonful.
6
Servings
N/A
Calories
10
Ingredients
Ingredients
long-grain white rice
1 cup (rinsed (155 g))
water
3 cups
cinnamon sticks
3 inches (or 1 teaspoon ground cinnamon)
lime peel
1 tablespoon (very fine julienne strips (optional))
salt
1 pinch
milk
4 cups (or substitute 1 can of evaporated milk and enough regular milk to equal 4 cups!)
egg
1 (beaten)
sugar
1 1/2 cups (to taste (375 g))
raisins
1/3 cup ((60 g))
vanilla extract
1 teaspoon
Instructions
1
Rinse the rice under cold water until the water runs clear to remove excess starch. This step ensures a creamier pudding.
2
In a large saucepan, combine the rinsed rice, water, cinnamon sticks (or ground cinnamon), lime peel (if using), and a pinch of salt.
3
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer until the rice absorbs most of the water, about 15–20 minutes.
4
In a separate bowl, beat the egg and gradually whisk in the milk until fully combined.
5
Once the rice has absorbed the water, stir in the milk and egg mixture and the sugar. Cook over low heat, stirring constantly, until the mixture thickens, which should take around 20 minutes. Adjust the heat if necessary to prevent the mixture from sticking.
6
After thickening, gently fold in the raisins and vanilla extract, cooking for an additional 2 minutes to incorporate the flavors.
7
Remove the saucepan from heat and allow the pudding to cool for 10 to 20 minutes. This will help it thicken further.
8
Transfer the pudding to a serving platter or individual bowls. Refrigerate for a few hours or serve warm, as desired.
9
Before serving, garnish with a sprinkle of ground cinnamon on top for an attractive finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Arroz Con Leche?
Arroz Con Leche is an authentic Mexican rice pudding that has been cherished for generations for its creamy texture and comforting flavor.
How many servings does this recipe provide?
This recipe makes 6 servings.
What type of rice should I use for Mexican rice pudding?
The recipe calls for 1 cup of long-grain white rice.
Should I rinse the rice before cooking?
Yes, rinse the rice under cold water until the water runs clear to remove excess starch and ensure a creamier result.
What is the source of this recipe?
This recipe is sourced from the beloved cookbook titled 'Mexico, The Beautiful Cookbook'.
Can I use ground cinnamon instead of cinnamon sticks?
Yes, you can substitute the 3-inch cinnamon sticks with 1 teaspoon of ground cinnamon.
Is lime peel necessary for this recipe?
The lime peel is optional. It elevates the flavors, but you can skip it for a more straightforward palate.
How much water is needed to cook the rice?
You will need 3 cups of water to simmer the rice initially.
How long should the rice simmer in the water?
Simmer the rice for about 15 to 20 minutes until it absorbs most of the water.
Why is an egg used in this rice pudding recipe?
The egg is beaten and mixed with milk to add richness and help thicken the pudding into a luscious consistency.
Can I substitute regular milk with evaporated milk?
Yes, you can substitute 1 can of evaporated milk and add enough regular milk to reach the required 4-cup total.
How much sugar is required for this pudding?
The recipe uses 1 1/2 cups of sugar, though you can adjust this to your personal taste.
How long does it take for the pudding to thicken after adding the milk?
It takes approximately 20 minutes of constant stirring over low heat for the mixture to thicken.
When should I add the raisins and vanilla?
Gently fold in the raisins and vanilla extract after the pudding has thickened, then cook for an additional 2 minutes.
How do I prevent the pudding from sticking to the pan?
Stir the mixture constantly while cooking over low heat and adjust the temperature if you notice it sticking.
Does the pudding need to cool before serving?
Allow the pudding to cool for 10 to 20 minutes after removing it from the heat, which helps it thicken further.
Should Arroz Con Leche be served warm or cold?
It can be enjoyed both ways; serve it warm immediately or refrigerate it for a few hours to serve chilled.
What is a good garnish for Mexican rice pudding?
A sprinkle of ground cinnamon on top provides an attractive and traditional finish.
How many ingredients are in this recipe?
There are 10 main ingredients including rice, water, cinnamon, lime peel, salt, milk, egg, sugar, raisins, and vanilla.
Can I use orange peel instead of lime peel?
Yes, the recipe description notes that orange peel can also be used to elevate the flavors.
Is there salt in this dessert?
Yes, a pinch of salt is added to the water and rice mixture to balance the flavors.
What is the weight equivalent for the rice and sugar?
1 cup of rice is approximately 155g, and 1 1/2 cups of sugar is approximately 375g.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of vanilla extract.
How many raisins are included?
The recipe uses 1/3 cup of raisins, which is roughly 60g.
Do I need to cover the pot while simmering the rice?
Yes, once the water is boiling, you should reduce the heat and cover the pan while the rice simmers.
Can I make this recipe without the egg?
The recipe specifies one beaten egg for texture, but the primary creaminess comes from the milk and starch.
What category does this recipe fall under?
This is a classic Mexican dessert, also categorized as comfort food and rice pudding.
Is this a difficult recipe to make?
No, it is a straightforward recipe, though it does require about 20 minutes of active stirring to achieve the right thickness.
Can I store leftovers in the refrigerator?
Yes, the instructions suggest refrigerating the pudding if you prefer to serve it chilled or for later consumption.
What temperature should the milk and egg mixture be cooked at?
The milk and egg mixture should be cooked over low heat to prevent sticking or curdling.