Arroz Con Leche 

Mexican Rice Pudding by Giulana
Growing up I had this weird thing about textures. Onions in my burger? Disgusting. Fruit in my jello? Gaah-rooss. Pudding made out of rice? You have got to be kidding me right now (insert Nacho Libre's voice). But, as I matured (hehehe), my tastes matured, and I began this amazing journey of appreciating the complexity of different tastes and textures in my food.

In an effort to further explore a piece of my culture, quench my desire to learn new recipes, and provide some sweet treats for my family and friends, I decided I would attempt to make some Arroz Con Leche.

Okay, okay. To be honest, I was just craving this amazingly delicious rice pudding. You caught me. I just wanted something sweet, and I'd be dammed if I didn't know how to make this classic family staple. So, I decided I would test the waters and see what I would come up with in my own version of Arroz Con Leche.

Even if you currently have a "thing" about textures, I beg you to try this delicious stuff. It has simple ingredients and will convert any texture hater into a texture lover.

So, here's what you need:
  • 7 Cups water
  • 1 cup white rice
  • 1 or 2 cinnamon sticks (depending on how cinnamon-y you want it to taste)
  • 1 (12 oz) can of evaporated milk
    1 (14 oz) can of condensed milk (try not to stick your finger in the this ooey gooey deliciousness sent from heaven)
  • 1 cup whole milk (I used 2% milk...it's all we had)
  • Raisins are TOTALLY OPTIONAL (Seriously..add them only if you dare..or like them..whatever)
  • Ground cinnamon for dusting
  • Caramel for drizzling
  • Medium sized saucepan

Step 1: Measure the goods & boil

Measure the water, rice, and grab a few pieces of cinnamon and stick them in a medium sized saucepan. Over medium-high heat, and uncovered, bring these ingredients to a boil. You are cooking the rice and getting them all deliciously cinnamon-y. This step takes about 18-20 minutes, depending on your patience, your heat level (I mean seriously, what does medium-high heat even mean), and your location within the universe. You want your rice to be tender, not mushy just yet.Once your rice is ready, strain out the liquid and remove the cinnamon sticks.

Step 2: Add the Liquid Gold

Bring the rice back to the saucepan and get ready to pour on the good stuff. Don't eat the good stuff before placing the in the saucepan. You need these for the Arroz Con Leche. Do not convince yourself otherwise. Be patient. Got it? Good. Stir in all three of the milk products (the evaporated, condensed, and whole milk). Continue cooking over medium-high heat until the mixture of love begins to boil.

Step 3: MIX, MIX, MIX! 

Reduce the heat to low and slow baby. Still uncovered, begin stirring, constantly, for about 20 minutes, until the mixture is thick and the sweet aroma begins to fill your kitchen. Add the raisins here, if you must. Stir well, to hide said raisins.  

Step 4: Tada!

The Arroz Con Leche is almost ready to eat! However, if you MUST try it before serving it, BE CAREFUL. It is extremely hot. Molten hot. Delicious. But you will burn yourself. Will it be worth it? I cannot say. Maybe. Probably not. DON'T DO IT.


Carefully pour the pudding into a serving bowl or individual cups. Sprinkle some more cinnamon on top and add a little bit of caramel topping for some extra sweetness. And TADA! Enjoy. Try to share with others.