Mexican Arroz con Leche Cinnamon Cups

Serves 4 · 10 min prep · 45 min cook

Estimate for one serving

• 385 cal
• 16g protein
• 52g carbs
• 12g fat
• 3g fiber

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Ingredients

• 3/4 cup long-grain white rice
• 2 cups whole milk
• 1 cup evaporated milk
• 1/2 cup sweetened condensed milk
• 1 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 2 cinnamon sticks
• 1 tsp orange zest
• 1 pinch of salt
• 1 tsp butter for greasing
• 1/2 tsp ground cinnamon for dusting
• 1/4 cup toasted sliced almonds

Instructions

1. 1Rinse the rice under cold water until the water runs mostly clear, then drain well so excess starch does not cloud the pudding.
2. 2In a medium saucepan, combine the drained rice with the whole milk, cinnamon sticks, orange zest, and salt. Bring to a gentle simmer over medium heat, stirring often so the rice does not stick.
3. 3Reduce heat to low and cook, stirring frequently, until the rice is tender and the mixture has thickened to a loose porridge, about 20 to 25 minutes. Remove and discard the cinnamon sticks.
4. 4Stir in the evaporated milk, sweetened condensed milk, vanilla, and ground cinnamon. Continue cooking on low for another 5 to 8 minutes until creamy and the rice grains are fully soft.
5. 5Take the pan off the heat and let the mixture cool for 10 minutes, then fold in the Greek yogurt until smooth and lightly tangy. The yogurt boosts protein without thinning the pudding.
6. 6Lightly butter four oven-safe ramekins or muffin cups. Spoon the arroz con leche evenly into the cups and smooth the tops.
7. 7Dust each cup with a little ground cinnamon. Bake at 350°F for 12 to 15 minutes until the edges just set and the tops look lightly golden at the rims.
8. 8Cool the cups on a rack for at least 15 minutes so they firm up. Serve warm or chilled, topped with toasted sliced almonds for crunch.
9. 9For meal prep, cover cooled cups and refrigerate up to 4 days; rewarm gently or enjoy cold straight from the fridge.