Mexican Rice Pudding (Arroz con Leche Mexicano)
Classic Mexican rice pudding cooked with evaporated milk, cinnamon, and raisins.
This Arroz con Leche Mexicano uses evaporated milk for a rich, creamy texture. Rice simmers gently with water, cinnamon, and a pinch of salt, then is sweetened with sugar and studded with plump raisins.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Himalayan Pink Salt - 1 pinch
- Rice - 150 g
- Raisins - 50 g
- Sugar - 100 g
- Vanilla Extract - 5 ml
- Evaporated Milk - 400 ml
- Cinnamon - 1 piece
- Water - 500 ml
Directions
Step 1
Rinse the rice and drain.
Step 2
In a saucepan, combine water, evaporated milk, cinnamon stick, and salt; bring to a gentle simmer.
Step 3
Add rice, reduce heat to low, and cook, stirring often, until rice is tender (about 20 minutes).
Step 4
Stir in sugar, raisins, and vanilla extract; cook 5 minutes more.
Step 5
Remove cinnamon stick.
Step 6
Serve warm or chilled.
Cook's Notes
Use long‑grain rice and full‑fat evaporated milk for the creamiest results; adjust raisins to taste.
Nutrition Facts (per serving)
Comments
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Povezani postovi
Himalayan Pink Salt: Facts, Myths & Smart Use
Sugar: Types, Culinary Uses, and Smart Limits
Raisins: Naturally Sweet, Fiber-Rich Dried Grapes
Water: The Essential Element of Life and Nutrition
Rice: The Global Staple and Source of Sustained Energy
Golden Milk: Anti‑Inflammatory Turmeric Latte
Evaporated Milk: Shelf-Stable Dairy Rich in Protein & Calcium
Cinnamon: Sweet-Spice Powerhouse with 77 % DV Manganese per Teaspoon
Vanilla Extract: Aromatic Flavor for Sweet and Savory Dishes