Arroz con leche is a staple dessert across Mexico and much of Latin America, made by simmering rice slowly in milk with a cinnamon stick and strip of citrus peel until it turns thick and creamy. Unlike custard-based puddings, the texture here comes entirely from the rice's own starch released slowly over a long, gentle simmer. The key is patience: the rice needs to cook low and slow, stirred regularly, for the milk to reduce properly and the grains to soften completely without scorching on the bottom of the pot. A cinnamon stick simmered in from the start infuses the whole pudding, while a strip of orange or lime peel adds a subtle citrus note that is common in Mexican versions but less typical elsewhere. Served warm or chilled with a dusting of ground cinnamon on top, it is the dessert most Mexican households make with pantry staples on hand, valued as much for its simplicity as its comfort.
Serves 3
Combine rice, water, cinnamon stick, and orange peel in a pot. Bring to a boil, then reduce heat and simmer covered 12-15 minutes until the water is mostly absorbed and the rice is just tender.
Remove the orange peel. Pour in whole milk and salt, stirring well. Bring to a gentle simmer over medium-low heat.
Simmer uncovered, stirring every few minutes to prevent scorching, for 25-30 minutes until the mixture thickens noticeably and coats the back of a spoon.
Stir in the condensed milk and raisins. Continue simmering 5-10 minutes more until the pudding reaches a thick, creamy consistency.
Fish out the cinnamon stick and discard. Taste and adjust sweetness if needed.
Serve warm in bowls, or chill for at least 2 hours for a firmer, cold version. Dust with ground cinnamon just before serving.
Stir the pot regularly during the milk simmer, especially along the bottom edge, or the rice will scorch and taste burnt.
The pudding thickens significantly as it cools, so remove it from the heat while it still looks slightly looser than the texture you want.
Toast the raisins briefly in a dry pan before adding if you want them plumper and more flavorful.
Add a splash of vanilla extract along with the condensed milk for extra depth.
Use coconut milk in place of half the whole milk for a tropical variation.
Top with toasted pecans or a drizzle of cajeta for a richer dessert.
Refrigerate up to 5 days in an airtight container. The pudding thickens significantly when chilled; loosen with a splash of warm milk before serving if desired.
Rice pudding traveled to Mexico through Spanish colonization, where rice, milk, and cinnamon were combined into a dessert that became a household staple, often served for Día de los Muertos and other family gatherings.
Yes, but it takes considerably longer to soften and the pudding will have a chewier texture and nuttier flavor.
It likely needs more time simmering — the thickening happens gradually over the last 20-30 minutes, so be patient rather than turning up the heat.
Yes, substitute a full-fat plant milk like oat or coconut milk and use a coconut condensed milk alternative.
Per serving (240g / 8.5 oz) · 3 servings total
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