Arroz con Leche

Arroz con leche means “rice with milk,” a beloved Mexican comfort dessert with roots across Latin kitchens. Here, rice simmers with a cinnamon stick, then turns silky with whole milk, sweetened condensed milk, and vanilla.

Serves 6

Estimate for one serving

• 320 cal
• 9.5g protein
• 52g carbs
• 8g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 (3-inch) cinnamon stick
• 4 cups whole milk
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

Instructions

1. 1Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, about 30 seconds.
2. 2In a medium saucepan, combine the rinsed rice, water, and the cinnamon stick. Bring to a boil over medium-high heat.
3. 3Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and most of the water is absorbed.
4. 4Remove the cinnamon stick and discard it.
5. 5Stir in the whole milk, condensed milk, vanilla extract, and salt.
6. 6Cook uncovered over medium-low heat, stirring frequently, for 20–25 minutes until the mixture thickens to a creamy pudding consistency. Do not let it boil hard.
7. 7Remove from heat. The pudding will continue to thicken as it cools.
8. 8Spoon into individual bowls or one large serving dish.
9. 9Sprinkle each serving generously with ground cinnamon.
10. 10Serve warm, at room temperature, or chilled. Keeps well in the refrigerator up to 4 days.