Arroz con Leche

You say tomayto, I say tomahto. Americans would call this stuff rice pudding, but in Mexico it’s arroz con leche, and it’s much more decadent.

For a Mexi night with the girls (you may have noticed this is a frequent occurrence) A-Tooch made this very simple, but slightly time consuming dessert. Oh, and it’s cheap. SO very cheap to make.

Basic Arroz con Leche
(serves MANY)

1 cup long-grain white rice
1 whole cinnamon stick
1 can evaporated milk
1 can sweetened condensed milk
1 cup whole milk
1 cup golden raisins
Cinnamon, for serving

Put the rice, 7 cups of water and cinnamon stick in a medium saucepan and cook over medium-high heat. Bring to a boil, then lower heat and cook another 15-20 minutes, or until the rice is tender. Strain the liquid thoroughly, discard the cinnamon stick and return the rice to the pot. Stir in all three milks and continue to cook over medium-high heat until the liquid comes to a boil. Lower the heat and cook , stirring constantly, another 20 minutes or until the mixture is thick.

Serve immediately while warm, adding raisins and a dust of cinnamon. Alternatively, store the mixture in a refrigerator and reheat to serve at a later date. This dessert stores very well for up to a week.

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2 Comments

  1. Kathy
    Posted September 25, 2012 at 8:34 AM | Permalink

    It looks delicious. Can’t wait to try it!

  2. Suzanne Holt
    Posted April 28, 2013 at 9:13 PM | Permalink

    OH MY GOSH that looks sooooo yummy! I love when you can make a yummy treat without spending a fortune!

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