Arroz con Leche (Mexican Rice Pudding)
Arroz con Leche, or Rice Pudding, is one of my favorite foods! It’s easy to make, and you can eat it hot or cold for breakfast or dessert!
Servings: 6 servings
Ingredients
- 1 ½ cups water
- ¾ cup long-grain white rice
- 2 cups whole milk divided
- ⅓ cup granulated sugar
- pinch salt
- ½ teaspoon ground cinnamon
- 1 large egg beaten
- ⅔ cup raisins
- 1 tablespoon butter
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan, bring water to a boil. Stir in rice; reduce heat to low, cover, and simmer for 18-20 minutes or until all of the water is absorbed and the rice is tender.
- Add 1-1/2 cups of milk, sugar, salt and cinnamon. Cook over medium heat, stirring often, until thick and creamy - about 15-20 minutes.
- Microwave the remaining 1/2-cup milk on HIGH for 1-2 minutes. Slowly beat it into the beaten egg, tempering it. Add the egg mixture and raisins to the rice mixture; cook 2 minutes, stirring constantly. Remove from the heat and stir in the butter and vanilla extract.
- Serve warm or refrigerate.
Notes
- You can use leftover rice for this recipe - just skip the step where you cook the rice! 😉
How to store Arroz con Leche
Grab your usual airtight container and throw it in the fridge for about a week. Alternatively, you can keep it in the freezer for 3ish months. Reheat it after in a pot on the stove and add milk to get the consistency back!Nutrition
Calories: 254kcal | Carbohydrates: 46g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 67mg | Potassium: 295mg | Fiber: 1g | Sugar: 15g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg
