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Arroz con Leche, or Mexican rice pudding, is a dessert that offers a comforting taste of home for many. With its creamy texture, aromatic spices, and delicate sweetness, it’s a dish that brings warmth and familiarity to any table.
Whether served as a simple weeknight treat or as part of a festive celebration, Arroz con Leche is a reminder of the joy found in traditional flavours. It’s the kind of dessert that feels both nostalgic and timeless, transcending generations and regions.
What Is Arroz con Leche?
Arroz con Leche is a classic Mexican dessert made from rice cooked in milk, sweetened with sugar, and spiced with cinnamon. It’s a dish that can be found in many variations across Latin America, but in Mexico, it’s particularly beloved for its comforting simplicity.
The rice is cooked slowly, absorbing the richness of the milk while being infused with the warmth of cinnamon and sometimes a touch of vanilla or citrus zest. The result is a creamy, slightly thick pudding that is both sweet and fragrant.
Served either warm or chilled, Arroz con Leche is a dessert that invites you to savour its soft texture and balanced flavours. Its appeal lies in its straightforward ingredients and the care with which it’s made, turning basic pantry staples into a dessert that feels special. Whether enjoyed at the end of a meal or as an afternoon indulgence, it brings a sense of comfort and tradition to every bite.
Ingredients and Taste
The ingredients for Arroz con Leche are simple, yet they come together to create a dessert that is rich in flavour and texture. White rice is the base, typically long-grain or medium-grain, chosen for its ability to absorb the liquid without becoming mushy.
Whole milk is the preferred choice for its creaminess, though some recipes may also use evaporated or condensed milk to enhance the richness and sweetness of the pudding. Sugar is added for sweetness, but it’s the spices, particularly cinnamon gives Arroz con Leche its signature warmth.
Some variations include a hint of vanilla or citrus zest, adding a subtle complexity to the dish. The taste of Arroz con Leche is delicately sweet, with the creamy rice providing a soft, comforting texture that’s complemented by the fragrant cinnamon.
When served, a dusting of cinnamon on top not only enhances the presentation but deepens the flavour, making each spoonful rich and aromatic. The result is a dessert that’s both simple and indulgent, satisfying without being overly sweet.
A Taste of History
The origins of Arroz con Leche date back to the influence of Spain’s Moorish culture, where rice pudding was first introduced as a sweet dish. Over time, it made its way to Mexico during the colonial period, where it evolved into the beloved dessert we know today.
In Mexico, the dish quickly became part of the traditional culinary landscape, with each family adding their own touches and variations.
Arroz con Leche is often associated with comfort and home, making appearances during family gatherings, holidays, and religious celebrations.
Its presence at the table is a reminder of the importance of tradition, of recipes passed down from one generation to the next. The dish’s simplicity speaks to the resourcefulness of Mexican cuisine, using basic ingredients to create something deeply satisfying.
Arroz con Leche (Mexican Rice Pudding) Recipe
Serves: 4 people
Ingredients:
- 1 cup long-grain white rice, rinsed
- 4 cups water
- 1 cinnamon stick
- 1 strip of lemon or orange peel (optional)
- 2 cups whole milk
- 1 can (400g) sweetened condensed milk
- 1 tsp vanilla extract
- Ground cinnamon for garnish
Directions
In a medium saucepan, combine the rinsed rice, water, cinnamon stick, and lemon or orange peel (if using). Bring the mixture to a boil over medium heat, then reduce to low. Let it simmer uncovered for 15-18 minutes, or until the rice is tender and most of the water is absorbed.
Remove the cinnamon stick and citrus peel from the cooked rice. Drain any excess water if necessary. The rice should be soft and well-cooked at this point.
In the same saucepan, add the whole milk to the cooked rice. Stir well to combine and bring the mixture back to a gentle simmer over medium heat. The milk should start thickening the rice, creating a creamy texture.
Once the milk is absorbed and the mixture is creamy (about 10 minutes), stir in the sweetened condensed milk. This step adds richness and sweetness to the pudding, giving it that signature flavour.
Add the vanilla extract, stirring constantly to ensure its evenly distributed. Continue cooking for another 10-12 minutes, stirring occasionally to prevent the mixture from sticking to the bottom of the pan.
Taste the arroz con leche and adjust sweetness if necessary by adding a little more condensed milk or sugar. If the pudding appears too thick, you can add a bit more whole milk to reach your desired consistency.
Once the pudding reaches a rich, creamy consistency, remove it from heat. Let it sit for a few minutes to cool slightly and thicken. The rice should be fully cooked and tender, with the mixture velvety and smooth.
Serve the arroz con leche warm or chilled, depending on preference. Garnish with a light sprinkle of ground cinnamon on top for added aroma and flavour. Pair it with a cup of coffee or serve it on its own as a comforting dessert.
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