Mexican rice pudding ( Arroz con leche)


Total- 43 min
Prep- 5 min
Cook- 38 min
Yield- 4 servings
Level-  easy


  • 7 cups of water
  • 1 cup long-grain white rice
  • one 4-inch cinnamon stick
  • one 12 -ounce can evaporated milk
  • one 14-ounce can condensed milk
  • 1 cup whole milk
  • 3/4 cup golden raisins
  • ground cinnamon, for dusting


  1. Pour the water, rice, and cinnamon stick in a medium size heavy saucepan set over medium – high heat.
  2. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes.
  3. Strain out the liquid, discard the cinnamon and reserve the rice.
  4. Return the rice to the saucepan .
  5. Stir in the evaporated milk, condensed milk, and whole milk.
  6. Continue cooking over medium – high heat until the mixture comes to a boil.
  7. Reduce the heat to low and cook,uncovered, stirring constantly, until the mixture is thick, about 20 minutes.
  8. Add the raisins, and stir well.
  9. Transfer the pudding to a serving bowl.
  10. Dust the top of the pudding with ground cinnamon and serve.

photo credit –….0…1ac.1.64.img..2.11.944.0…0.w7AkBv_tjR4&safe=active&ssui=on#imgrc=2rfxVDxsdeljZM:

Recipe website –

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