Mexican Arroz con Leche (Rice with Milk) is a traditional dessert made from rice, milk, sugar, cinnamon, and vanilla. It’s a comforting, creamy treat enjoyed throughout Mexico, often served warm or cold. Here’s a recipe to make it:
Ingredients:
- 1 cup long-grain white rice
- 4 cups whole milk (or a mix of milk and evaporated milk for a richer taste)
- 1/2 cup sugar (adjust to taste)
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup raisins (optional)
- Ground cinnamon (for garnish)
Instructions:
- Rinse the rice:
- Rinse the rice under cold water in a fine-mesh strainer to remove excess starch. This will help the rice stay separate and not become too sticky.
- Cook the rice:
- In a medium saucepan, bring 2 cups of water to a boil over medium-high heat. Add the rinsed rice and a pinch of salt. Lower the heat and simmer for about 10 minutes, or until the rice is tender and most of the water is absorbed.
- Add milk and spices:
- Add the 4 cups of milk, the cinnamon stick, and sugar to the saucepan with the rice. Stir to combine, and bring to a gentle simmer over medium heat.
- Simmer and cook:
- Stir frequently to prevent the milk from sticking to the bottom of the pot. Let the mixture simmer for 20–30 minutes, or until the rice is soft, the liquid has thickened, and the consistency is creamy. If you’re adding raisins, stir them in during the last 10 minutes of cooking so they can plump up.
- Add vanilla:
- Once the arroz con leche has thickened to your desired consistency, remove it from the heat and stir in the vanilla extract.
- Serve:
- Spoon the arroz con leche into bowls. You can serve it warm or chill it in the refrigerator for a cold dessert.
- Garnish:
- Before serving, sprinkle a little ground cinnamon on top for extra flavor and decoration.
Tips:
- Consistency: If you prefer your arroz con leche thicker, cook it a bit longer. If you like it more liquidy, add a bit more milk towards the end of cooking.
- Vegan option: You can substitute the whole milk with coconut milk, almond milk, or another non-dairy milk. Use a dairy-free sweetener like agave syrup or coconut sugar if desired.
- Flavor variations: Some people like to add orange zest, a little clove, or even a splash of sweetened condensed milk for extra richness.
Enjoy your homemade, creamy, and comforting Mexican arroz con leche!