Arroz con Leche
Creamy cinnamon rice pudding made with whole milk, vanilla, and raisins. This classic home-style dessert is gently simmered until tender, sweet, and spoonable.
- cinnamon
- Comfort Food
- dessert
- Mexican
- rice pudding
- Vegetarian
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Cook this recipe
- whole milk-4 cups
- water-2 cups
- cinnamon sticks-2 count
- long-grain white rice-1 cup
- granulated sugar-1/2 cup
- raisins-1/2 cup
- vanilla extract-2 teaspoons
- ground cinnamon-1/2 teaspoon
- fine salt-1/4 teaspoon
Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear, then drain well.
In a large heavy-bottomed saucepan, combine the rice, water, and cinnamon sticks; bring to a gentle boil over medium-high heat, then reduce to low and simmer covered for 12 minutes.
Stir in the whole milk, granulated sugar, fine salt, and raisins; cook uncovered over medium-low heat, stirring often, until the rice is very tender and the mixture is creamy, 25 to 30 minutes.
Keep the heat at medium-low and stir often after adding milk to prevent scorching or boiling over.
Remove the saucepan from the heat, discard the cinnamon sticks, and stir in the vanilla extract; let the pudding rest for 5 minutes so it can thicken slightly.
Use caution when removing cinnamon sticks from the hot pudding.
Spoon into bowls and sprinkle with ground cinnamon; serve warm for a soft pudding texture, or chill until cold and set.
Refrigerate leftovers in a covered container within 2 hours.
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