Mexican Rice Pudding
Mexican Rice Pudding or Arroz con Leche is rich, creamy and gluten-free. Delicious as dessert and as an anytime snack!
Servings 8 Servings
- 1 cup long grain rice
- 3 cups water
- 2 cinnamon sticks
- 1/8 teaspoon salt
- 1 egg, beaten
- 2 1/2 cups milk
- 12 ounces evaporated milk
- 1 cup sugar
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- ground cinnamon to taste
In a pot 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. Add to the pot of rice.
Add sugar. Continue to cook, stirring regularly, until mixture thickens and coats the back of a spoon.
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.
Serving: 271g | Calories: 310kcal | Carbohydrates: 58.9g | Protein: 8g | Fat: 5.5g | Saturated Fat: 3.1g | Cholesterol: 39mg | Sodium: 128mg | Potassium: 276mg | Fiber: 0.7g | Sugar: 382g | Vitamin A: 150IU | Vitamin C: 1.7mg | Calcium: 220mg | Iron: 1.4mg