Yucatecan Rice Pudding Delight (Arroz Con Leche)
This delightful Yucatecan Rice Pudding, or Arroz Con Leche, is a cherished recipe passed down from my mother. Inspired by the rich taste of traditional pudding sold at local bakeries in Merida, Mexico, this creamy dessert brings the essence of the Yucatan Peninsula right to your kitchen. Unlike conventional puddings, our recipe omits eggs, resulting in a luxurious texture that is both comforting and indulgent. The key to achieving the perfect consistency lies in warming the milk before adding it to the rice, which significantly cuts down on cooking time and enhances the creaminess. Ideal for breakfast, an afternoon snack, or dessert, this versatile dish can be served warm or chilled, making it perfect for any occasion. Pour into individual servings, and sprinkle with aromatic cinnamon for that authentic touch.
N/A
Servings
200
Calories
6
Ingredients
Ingredients
long-grain white rice
1 1/2 cups (uncooked)
water
2 cups (for cooking rice)
cinnamon stick
1 large or 2 small (for flavoring)
milk
4 cups (warmed)
vanilla extract
1/2 teaspoon (or more to taste)
sugar
3/4 cup (for sweetness)
Instructions
1
In a large saucepan, combine 2 cups of water, 1 1/2 cups of uncooked long-grain white rice, and 1 large cinnamon stick. Bring to a boil, then reduce the heat to a simmer, cover the pot, and let it cook for 10 minutes or until all the water is absorbed.
2
Once the water is absorbed, carefully stir in 4 cups of warmed milk. Cover the pot and continue to cook on low heat for an additional 15 to 20 minutes. Be sure to stir after every 8 to 10 minutes to ensure even cooking and prevent sticking.
3
After the rice has absorbed most of the milk and the mixture thickens, add 3/4 cup of sugar and 1/2 teaspoon of vanilla extract, stirring gently to combine. Let the mixture cook uncovered for about 3 to 5 minutes, allowing the sugar to dissolve completely.
4
Remove from heat and transfer the pudding into a large serving dish or individual custard cups. If desired, place the cinnamon stick on top and sprinkle with ground cinnamon for garnish.
5
Serve warm or let it cool to room temperature. Refrigerate for a few hours if you prefer it cold. Enjoy this comforting treat at any time of day!
Nutrition Information
3.3g
Fat
35g
Carbs
5g
Protein
25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Yucatecan Rice Pudding?
Yucatecan Rice Pudding, also known as Arroz Con Leche, is a creamy dessert inspired by traditional recipes from Merida, Mexico.
Is this a family recipe?
Yes, this is a cherished recipe passed down from the author's mother.
Does this Arroz Con Leche contain eggs?
No, this specific recipe omits eggs to achieve a luxurious and indulgent texture.
What is the secret to the perfect consistency in this pudding?
The key is warming the milk before adding it to the rice, which enhances creaminess and reduces cooking time.
Can this dish be served cold?
Yes, it is versatile and can be served either warm or chilled.
What type of rice is recommended?
The recipe calls for 1 1/2 cups of uncooked long-grain white rice.
How much milk is needed for the recipe?
You will need 4 cups of warmed milk.
What flavoring is used besides cinnamon?
The recipe uses 1/2 teaspoon of vanilla extract for additional flavor.
How much sugar is added to the pudding?
The recipe uses 3/4 cup of sugar for sweetness.
How long do you cook the rice in water?
The rice should cook in water for 10 minutes or until all water is absorbed.
What size cinnamon stick should I use?
Use 1 large or 2 small cinnamon sticks.
How many cups of water are required?
2 cups of water are used for the initial cooking of the rice.
How long does the rice cook after adding the milk?
It should cook on low heat for an additional 15 to 20 minutes.
How often should the pudding be stirred?
It should be stirred every 8 to 10 minutes to ensure even cooking and prevent sticking.
When do you add the sugar and vanilla?
Add them after the rice has absorbed most of the milk and the mixture has thickened.
How long should the mixture cook uncovered after adding sugar?
Allow it to cook uncovered for 3 to 5 minutes to let the sugar dissolve.
Is this recipe suitable for breakfast?
Yes, it is ideal for breakfast, a snack, or dessert.
How should the pudding be garnished?
It is traditionally sprinkled with aromatic ground cinnamon.
What is the calorie count for a serving?
Each serving contains approximately 200 calories.
How much fat is in this rice pudding?
A serving contains 3.3g of fat.
What is the carbohydrate content per serving?
There are 35g of carbohydrates per serving.
How much protein does this dish provide?
Each serving provides 5g of protein.
How many grams of sugar are in a serving?
Each serving contains 25g of sugar.
How many ingredients are in this recipe?
There are a total of 6 ingredients.
Is there any fiber in this recipe?
The fiber content for this recipe is not specified or is null.
What are the primary tags for this recipe?
Tags include rice pudding, arroz con leche, yucatecan dessert, and comfort food.
Should the milk be cold when added to the pot?
No, the milk should be warmed before it is stirred into the rice.
Can I add more vanilla to the recipe?
Yes, you can add 1/2 teaspoon or more to taste.
What should I do with the cinnamon stick before serving?
You can place the cinnamon stick on top of the serving dish as a garnish.
Where is Merida located?
Merida is located in the Yucatan Peninsula of Mexico.