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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.