Mexican Rice Pudding or Arroz con Leche is a delicious, gluten-free treat made with rice, milk, cinnamon and raisins. Delicious as dessert yet equally great as anytime snack!
Rice is an integral ingredient in the Filipino food culture, a staple in my family’s everyday meals. Not only do these pearly grains serve as a trusty side dish to our viands, they’re also used heavily in many of our local cakes and delicacies. It’s no wonder that this Mexican rice pudding has become a favorite and one I enjoy on a regular basis.
Rich, creamy and cinnamony, this Mexican rice pudding or Arroz con leche makes a truly indulgent treat. It’s wonderful served as dessert and just as great as anytime snack. I’ve enjoyed the pudding piping hot from the stove on occasions I simply couldn’t wait but although delicious, it admittedly tastes so much better given a little time to cool and thicken. Give it a try and let me know what you think. I ♥ hearing from you.
- 1 cup long grain rice
- 3 cups water
- 2 cinnamon sticks
- ⅛ teaspoon salt
- 1 egg, beaten
- 2½ cups milk
- 1 (12 ounces) can evaporated milk
- 1 cup sugar
- ½ cup raisins
- 1 teaspoon vanilla extract
- ground cinnamon to taste
- In a large saucepan over medium heat, combine rice, water, cinnamon sticks and salt. Bring to a boil. Lower heat, cover and cook until liquid is absorbed.
- In a bowl, whisk together egg, milk and evaporated milk until blended. Pour into saucepan and add sugar. Continue to cook, stirring regularly, until mixture thickens.
- Add raisins and vanilla extract. Stir until dispersed. Cook for another 1 to 2 minutes.
- Remove from heat and allow to cool. To serve, ladle into bowls and sprinkle with ground cinnamon to taste.