🇲🇽 Mexico · Dessert
Mexican Arroz con Leche
By eatmundo · August 3, 2026
A comforting, creamy rice pudding infused with cinnamon and vanilla, perfected in Mexican kitchens.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 200g of rice well under cold water until it runs clear.
- 2
In a large pot, bring 500ml of water and 1 cinnamon stick to a boil.
- 3
Add the rice, cover, and simmer for 10 minutes until most water is absorbed.
- 4
Stir in 1 liter of whole milk and 200ml evaporated milk.
- 5
Reduce heat to low and cook for 30 minutes, stirring frequently to prevent sticking.
- 6
Add 150g of sugar and 1 tsp vanilla, then continue cooking for another 5 minutes until creamy.
- 7
Remove the cinnamon stick and let the pudding sit to thicken as it cools.
- 8
Serve warm or cold, dusted with extra cinnamon powder on top.
Frequently Asked Questions
Why is my rice hard?+
The liquid was likely absorbed too fast; keep the heat low and add a splash more milk if needed.
Should I use pre-cooked rice?+
No, raw rice is essential as it releases starch into the milk, making it naturally creamy.
Can I add raisins?+
Yes, many Mexican families add plumped raisins in the last 5 minutes of cooking for sweetness.
How can I prevent it from sticking?+
Use a heavy-bottomed pot and stir every few minutes; this is key to a smooth texture.
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