This delicious cinnamon-y dessert is perhaps one of the most popular in Mexico. Rich, creamy, and aromatic, it is perfect to enjoy at anytime of the day and anytime of the year! You can serve it warm after being freshly made, or you can also enjoy it cold if you prefer.
Prep Time: 25 Minutes | Cook Time: 17 Minutes {+about 2 hours to cool} | Total Time: 42 Minutes {+about 2 hours to cool}
Special Equipment
1 Large Cooking Pot
One large spoon
Ingredients (US Standard)
1 cup Long Grain Rice, raw
2 cups Water
5 cups Whole Milk
1 large piece Canela (Cinnamon Stick) + 1 tbsp Ground Cinnamon
1/2 Vanilla Bean with the pod
1/4 tsp Salt
1/3 cup + 1 tbsp Granulated Sugar
3/4 cup Black Raisins, optional
Ground Cinnamon, optional garnish
Ingredients (Metric)*
180g Long Grain Rice, raw
473g Water
1183mL Whole Milk
1 large piece Canela (Cinnamon Stick) + 6g Ground Cinnamon
1/2 Vanilla Bean with the pod
1.5g Salt
76g Granulated Sugar
98g Black Raisins, optional
Ground Cinnamon, optional garnish
*All metric units are converted and should be considered more or less.
Method
Add rice and water to a large pot and stir to combine.
On your stove, bring the water to a boil over Medium heat.
Cook for about 3 minutes, stirring frequently, until the water is nearly gone and the bottom of the pot can be seen when scraped with a spoon.
With the stove still set to Medium heat, add the milk, cinnamon stick, 1tbsp of ground cinnamon, vanilla bean, and salt. Bring to a boil again while stirring frequently so that it doesn't cook to the bottom of the pot.
Switch the stove to Low heat and add the sugar, stirring until fully combined. Allow the rice to continue cooking in a low simmer for about 25 minutes, until the rice is soft.
If you would like raisins, add them now and continue to cook for an additional 5 minutes. If not, simply cook your rice for an additional 5 minutes without the raisins.
Remove the pot from the heat. Use a spoon to discard the vanilla bean pod and the cinnamon stick. Allow the rice to cool. If the rice becomes too thick while cooling, add additional milk and stir to integrate.
Serve with optional ground cinnamon garnish. Arroz con Leche can be eaten warm or cold, per your preference. Store leftovers in the refrigerator for up to a week. Enjoy!
Nutritional Data (without Raisins)
Servings: 8
Calories: 269 | Protein: 7 | Carbs: 51 | Fiber: 1 | Fats: 5
Nutritional Data (with Raisins)
Servings: 8
Calories: 314 | Protein: 7 | Carbs: 62 | Fiber: 1 | Fats: 5
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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