Mexican Rice Pudding (Arroz Con Leche)

Mexican Rice Pudding. It’s also called arroz con leche if you want to sound fancy.

It’s a creamy, cinnamon-spiced treat that I could eat all day.

Course Dessert

Cuisine American

Keyword Mexican Rice Pudding

Prep Time 5

Cook Time 1

Rest Time 15

Servings servings

Calories 300kcal

Author Jason Decker

Place the water and cinnamon sticks into a large pot or Dutch oven. Cover and bring to a boil.
2 1/2 cups water, 2 cinnamon sticks
Reduce heat to low and simmer for 5 minutes.
Stir in the rice and salt. Put the lid back on and cook for an additional 20 minutes.
1 cup long-grain white rice, pinch of salt
Stir the rice and make sure to scrape any bits that may have stuck to the bottom of the pot.
Add the half and half, evaporated milk, and sweetened condensed milk, whisk well to combine, and make sure the condensed milk has thoroughly mixed in.
3 cups half and half, 12 ounces evaporated milk, 14 ounces sweetened condensed milk
While stirring constantly over medium-low heat, bring to a simmer; this can take up to 20 minutes.
Once at a simmer, continue to stir constantly, scraping the bottom of the pot to ensure it doesn’t burn for 10-15 minutes or until your desired thickness. Keep in mind it will thicken as it cools.
Take off the heat and stir in the butter and vanilla. Allow to cool for about 10 minutes before serving.
2 tablespoons butter, 2 teaspoons vanilla extract, ground cinnamon for garnish