Arroz con Leche Recipe

Arroz con Leche Recipe
Even though Cinco de Mayo isn’t an official holiday in the United States, it seems more and more of us celebrate anyway. In Mexico it is a celebration of their victory during the Battle of Puebla in 1867, not Mexican Independence Day as some think. There are often get togethers and parties on that day, with dancing, drinking, and of course, delicious Mexican food. Arroz con Leche (Mexican Rice Pudding) is an iconic Mexican dessert, that is creamy and yummy, and, since much of the food served at parties, is on the heavier side, perfect as a light, traditional Mexican dessert.
This dessert can be served either warm or cold, and it can be made ahead. It is one of those comfort foods that everyone likes, and it is very easy to make on the stovetop, although it does require some stirring as it thickens.

8 Servings (about 1/2 cup each)

1 cup long grain white rice, (not instant)
2 1/2 cups water
1/4 teaspoon salt
2 cinnamon sticks

1 12 oz. can evaporated milk
2 1/2 cups milk, preferable whole milk, but 2% also works
3/4 cup sugar

Ground cinnamon, for sprinkling

  1. Mix the rice, water, salt, and cinnamon sticks in a medium saucepan. Bring to a boil; turn down to a simmer and let cook until the water is absorbed and the rice is tender, 15-20 minutes.
  2. Stir in the evaporated milk, milk, and sugar. Bring to a boil, stirring constantly.
  3. Turn the heat down to a simmer, and let cook until thickened, stirring often.
  4. Sprinkle with the ground cinnamon. This pudding can be served either hot or cold.

Amount Per Serving
Calories 266 Calories from Fat 53
Percent Total Calories From: Fat 20% Protein 11% Carb. 69%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 4 g
Sodium 156 mg
Total Carbohydrate 46 g
Dietary Fiber 0 g
Sugars 19 g
Protein 7 g

Vitamin A 4% Vitamin C 3% Calcium 0% Iron 7%

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.