Arroz con Leche (Mexican Rice Pudding)

By: Jesse Jayne Rutherford


  • 3/4 cup long-grain white rice
  • 1-1/2 cups water
  • 1/4 teaspoon salt
  • One cinnamon stick
  • 4 cups whole milk
  • 1/2 cup sugar (I prefer unbleached organic sugar)
  • 1/2 to 3/4 teaspoon extracto natural de vainilla or other high-quality vanilla extract (extracto natural de vainilla can be purchased in some Mexican markets on both sides of the border, but I’ve never seen it in a regular grocery store)
  • 1/3 cup raisins


  1. Bring rice, water, salt, and cinnamon stick to a boil over medium-high heat in a medium saucepan.
  2. Reduce heat to low, cover, and simmer for 15 minutes.
  3. Stir in the milk and sugar and cook, uncovered, over medium heat for 30–40 minutes, stirring almost constantly, until rice and milk form a thick porridge. (Pudding will thicken slightly more when removed from heat.)
  4. Remove pudding from the heat, stir in the vanilla and raisins, and remove the cinnamon stick (or any pieces of the stick, if it has fallen apart).
  5. Place pudding into a large bowl or cups for serving.
  6. If not serving immediately, cover with plastic wrap (Joy of Cooking recommends gently pressing the plastic wrap to the surface of the pudding to prevent a skin from forming) and refrigerate.
  7. Serve warm, cold, or at room temperature.

Yield: 6 servings

This entry was posted in Desserts, Mexican Dishes, Puddings and tagged . Bookmark the permalink.

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