Arroz con Leche

Arroz con leche

Evaporated milk and sweetened condensed milk are both forms of concentrated milk, but the differ in terms of sweetness and preparation.

Commonly eaten throughout Latin America, sweet rice pudding is particularly popular in Mexico. The Mexican version of arroz con leche includes cinnamon and sugar, and is made extra creamy with whole milk, evaporated milk, and sweetened condensed milk.

Recipe Servings: 4

Prep Time

5 minutes

Cook Time

1 hour

Total Time

1 hour 5 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

7 cups (1680 ml) water
1 cup (190 g) long-grain white rice
1 cinnamon stick
1 12-oz (354 ml) can evaporated milk
1 14-oz (396 g) can condensed milk
1 cup (240 ml) whole milk
¾ cup (115 g) golden raisins
Ground cinnamon for dusting

Directions

In a medium saucepan, combine water, rice, and cinnamon stick. Bring to a boil over medium-high heat.
Continue cooking uncovered until rice is tender, about 15 to 20 minutes. Remove the cinnamon stick, and drain the water, leaving the rice in the pot.
Add the evaporated milk, condensed milk, and whole milk. Cook over medium-high heat until mixture boils.
Reduce heat to low. Cook uncovered until mixture thickens, about 20 minutes. Stir continuously.
When mixture has thickened, add raisins, stirring well. Transfer rice pudding to a serving bowl. Sprinkle cinnamon on top and serve.