Mexican Rice Pudding (Rice with Milk)

Mexican Rice Pudding (Rice with Milk) Recipe

Creamy, sweet, and oh-so-comforting, this Mexican Rice Pudding, or "Arroz con Leche," is a delightful treat that brings a taste of home into your kitchen. With a few simple ingredients, you can whip up this delicious dessert in no time. Perfect for any day of the week, it’s a warm hug in a bowl that’s great for satisfying those sweet cravings or using up leftover rice.

Why You’ll Love This Recipe

• Easy to Make: Simple ingredients and straightforward steps mean you’ll have this ready in no time.
• Great Use of Leftovers: Transform leftover rice into a delicious treat instead of letting it go to waste.
• Versatile Toppings: Customize with your favorite toppings for a personal twist.
• Crowd Pleaser: Perfect for gatherings or as a sweet ending to family meals.
• Comforting Dessert: This creamy dish offers a warm, cozy feeling that’s irresistible.

Ingredients

• Rice: Use long-grain or short-grain rice for a creamy texture. Leftover rice works perfectly!
• Milk: Whole milk gives the richest flavor; however, you can substitute with almond or oat milk for a dairy-free version.
• Sugar: Regular granulated sugar is fine, but brown sugar adds a deeper flavor.
• Cinnamon: Essential for that warm, aromatic flavor. You can also sprinkle some ground cinnamon on top for an extra kick.
• Vanilla Extract: Enhances the overall flavor; pure vanilla is best, but imitation works too.
• Lemon Zest: Just a bit of zest brightens up the dish, adding a fresh edge. Optional, but highly recommended!
• Raisins: Traditional, but you can swap for dried cranberries or leave them out if preferred.

Full measurements are in the recipe card below.

How to Make the Recipe

1. Cook the Rice: If using raw rice, rinse it under cold water until it runs clear to remove excess starch. Then, cook according to package instructions and set aside. If using leftover rice, simply break up any clumps.

2. Combine Ingredients: In a large saucepan over medium heat, combine the cooked rice, milk, sugar, and cinnamon. Stir gently as it heats up.

3. Simmer: Bring the mixture to a gentle simmer. Keep stirring occasionally to prevent sticking. Cook for about 20-25 minutes until the mixture thickens and the rice absorbs some milk, resulting in a creamy pudding.

4. Flavor It Up: Stir in the vanilla extract, lemon zest, and raisins (if using). Cook for an additional 5 minutes.

5. Cool and Serve: Remove from heat and let it cool slightly. The pudding will thicken more as it cools.

6. Enjoy Warm or Cold: Serve warm with a sprinkle of cinnamon on top, or refrigerate to enjoy chilled!

Pro Tips for Making the Recipe

• Rice Texture: Overcooked rice can become mushy, so keep an eye on it—perfect pudding should be creamy, not soupy!
• Personalize it: Don’t hesitate to mix in chopped nuts, coconut flakes, or any dried fruits you love for extra flavor and texture.
• Batch Cooking: Make a bigger batch; it keeps well and can be enjoyed throughout the week.
• Don’t Rush Cooking: Take your time while simmering to achieve that dreamy, creamy texture.
• Don’t Skip the Zest: Lemon zest truly elevates the flavor, making it bright and refreshing.

How to Serve

Serve your Mexican Rice Pudding warm or chilled in small bowls. Top it with a dash of cinnamon, a drizzle of honey, fresh fruit, or a dollop of whipped cream for an extra layer of deliciousness. It also pairs wonderfully with a scoop of ice cream on a warm day!

Make Ahead and Storage

• Fridge Storage: Store in an airtight container in the fridge for up to 4 days. The pudding may thicken, so stir in a little milk before serving if needed.
• Freezing: While it’s best enjoyed fresh, you can freeze leftovers for up to a month. Thaw in the fridge overnight before reheating.
• Reheating Tips: Warm it gently on the stove or in the microwave, adding a splash of milk as needed to restore its creamy consistency.

FAQs

Can I use different types of rice?
Yes! Any rice works, but short-grain rice tends to create a creamier texture.

Is this dessert served cold or warm?
You can enjoy it both ways! Warm is cozy, while chilled is refreshing.

Can I make it dairy-free?
Absolutely! Just swap whole milk for almond milk, coconut milk, or any other non-dairy milk you prefer.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days, or freeze for up to a month.

Ready to dive into this creamy goodness? Let’s get cooking! Enjoy your sweet creation!

Mexican Rice Pudding

Creamy and comforting, this Mexican Rice Pudding, or Arroz con Leche, is perfect for satisfying sweet cravings. Transform leftover rice into a delightful dessert topped with your favorites.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dessert, Snack

Cuisine: Mexican

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup Rice (long-grain or short-grain) Leftover rice works perfectly!
• 4 cups Whole milk Can be substituted with almond or oat milk for dairy-free.
• 3/4 cup Granulated sugar Brown sugar adds a deeper flavor, if preferred.
• 1 teaspoon Cinnamon Essential for warm flavor.
• 1 teaspoon Vanilla extract Pure vanilla is best.
• 1 teaspoon Lemon zest Optional but recommended.
• 1/2 cup Raisins Traditional, can substitute with dried cranberries or omit.

Method

 

Preparation

1. If using raw rice, rinse it under cold water until it runs clear to remove excess starch. Cook according to package instructions and set aside. If using leftover rice, break up any clumps.

Cooking

1. In a large saucepan over medium heat, combine the cooked rice, milk, sugar, and cinnamon. Stir gently as it heats up.
2. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Cook for about 20-25 minutes until the mixture thickens and the rice absorbs some milk.
3. Stir in the vanilla extract, lemon zest, and raisins (if using). Cook for an additional 5 minutes.

Serving

1. Remove from heat and let it cool slightly. The pudding will thicken more as it cools.
2. Serve warm with a sprinkle of cinnamon on top, or refrigerate to enjoy chilled.

Notes

Store in an airtight container in the fridge for up to 4 days. For freezing, it lasts up to a month. Reheat gently on the stove or microwave, adding milk as needed.