Arroz Con Leche (Mexican Rice Pudding) Recipe
A popular Mexican dessert is a cake called tres leches, with tres leches translating to 3 milks. Apparently, it's not the only dessert from Mexico to involve a trinity of dairy products. This recipe for rice pudding, also known as arroz con leche, is also made with 3 milks: whole milk, evaporated milk, and sweetened condensed milk. Together, these ingredients make a dessert that recipe developer Erin Johnson calls "sweet, warm, and comforting."
While this rice pudding may be sugar-heavy, Johnson does say that it's easy to change that. "If you prefer your desserts less sweet," she says, "start with half a can of sweetened condensed milk." The generously-sized recipe makes enough for 8 servings, but there's a silver lining for solo dessert lovers, and those who like to meal prep. As Johnson tells us, "The leftovers are just as delicious as the freshly-made pudding." Keep reading to find out how to make this easy rice pudding recipe.
Assemble the ingredients for Mexican rice pudding
You'll be using long-grain rice as the base for this rice pudding, along with water to cook the rice. You'll also need cinnamon sticks and a pinch of salt. The 3 milks needed, as previously mentioned, are whole, evaporated, and sweetened condensed milk. This rice pudding recipe also includes raisins, but Johnson says "If you don't like raisins, feel free to omit [them]." She also suggests using other types of dried fruit instead.
Cook the rice
Start by rinsing your rice, then put it in a pot with the water, salt, and cinnamon sticks. Bring it to a boil, then cover the pot, turn down the heat, and simmer the rice for 30 minutes. You'll know it's done when all of the water has been absorbed, and the rice is tender.
Once the rice is cooked, stir in the whole milk and the evaporated milk. Gently cook the pudding for 10 to 15 minutes, until thickened.
Simmer the rice pudding, and serve
Then, stir the condensed milk into the pudding, along with the raisins. Simmer the mixture for 15 more minutes, until it's has a pudding-like consistency. You can eat this pudding cold or warm, although Johnson notes "I love serving this warm with an extra sprinkle of cinnamon, and a cinnamon stick to garnish."
Johnson says leftovers should last for 5 days in the refrigerator. If you're a cold pudding person, you can eat it as is, but you can warm it up in the microwave if you like it hot.
- 1 cup long-grain rice
- 4 cups water
- ¼ teaspoon salt
- 2 cinnamon sticks
- 1 cup whole milk
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
- ½ cup raisins
- Rinse the rice, and put it in a pot with the water, salt, and cinnamon sticks.
- Bring the water to a boil, then cover the pot, and let the rice simmer for 30 minutes, or until it's tender and the water has absorbed.
- Add the whole milk and evaporated milk to the rice, and simmer it for 10 to 15 minutes, until the pudding thickens.
- Stir the sweetened condensed milk and raisins into the rice, and simmer for 15 more minutes. Serve warm or cold.
| Calories per Serving | 348 |
| Total Fat | 8.7 g |
| Saturated Fat | 5.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 32.3 mg |
| Total Carbohydrates | 58.9 g |
| Dietary Fiber | 1.0 g |
| Total Sugars | 38.2 g |
| Sodium | 200.8 mg |
| Protein | 9.7 g |
