Name: Rice Pudding — Mexican Style, Arroz Con Leche
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 serving(s)
Cuisine: Mexican
Ingredients: 1 cup long-grain white rice (155 g); 3 cups water; 3 inches cinnamon sticks or 1 teaspoon ground cinnamon; 1 tablespoon very fine julienne strips lime peel (optional); 1 pinch salt; 4 cups milk (or for richer pudding substitute 1 can of evaporated milk and add enough regular milk to equal 4 cup); 1 egg; 1 1/2 cups sugar, to taste (375g); 1/3 cup raisins (60 g); 1 teaspoon vanilla extract

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Rice Pudding — Mexican Style, Arroz Con Leche

At a Glance

Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 6 serving(s)

Dietary

Vegetarian

Allergens

Milk
Egg

Calories 448.1 per serving 2688.6 for selected servings

Fat 7g per serving 42g for selected servings

Sugar 54.8g per serving 328.8g for selected servings

Protein 8.8g per serving 52.8g for selected servings

Carbohydrates 88.7g per serving 532.2g for selected servings

This arroz con leche recipe comes from a calender cookbook called Mexico, The Beautiful Cookbook. My Mother-in-law was about to throw it out and I found this wonderful rice pudding recipe in it. It is by far the best I have ever tasted. I omit the the lime and orange peel but I am sure it's probably great with it. uuum, uuum good. *I have made no changes to the recipe but want to make a note that many Food.com users state a frustration with the stirring time so feel free to turn the heat up a little but I posted the recipe exactly as it was on the calendar. I apologize to anyone that has been frustrated. The end result is always wonderful though : ) THANKS for all the wonderful reviews, it is very much appreciated. Enjoy!!!

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Equipment

Large saucepan, Mixing bowl, Whisk, Platter or individual bowls

Ingredients

1 cup long-grain white rice (155 g)
3 cups water
3 inches cinnamon sticks or 1 teaspoon ground cinnamon
1 tablespoon very fine julienne strips lime peel (optional)
1 pinch salt
4 cups milk (or for richer pudding substitute 1 can of evaporated milk and add enough regular milk to equal 4 cup)
1 egg
1 1/2 cups sugar, to taste (375g)
1/3 cup raisins (60 g)
1 teaspoon vanilla extract

Instructions

Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
Beat an egg into the milk.
Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
Add the raisins and vanilla and cook for 2 minutes.
Remove from the heat and let cool for 10 to 20 minutes.
Transfer to a platter or individual bowls and refrigerate.
Garnish with ground cinnamon if desired.

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Rice Pudding — Mexican Style, Arroz Con Leche

At a Glance

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