Creamy Mexican Rice Pudding with Condensed Milk

Description

Indulge in velvety, cinnamon kissed arroz con leche! This easy recipe uses pantry staples (condensed & evaporated milk) for rich, comforting sweetness. Perfect warm or chilled.

Ingredients

• 1 cup (200g) long-grain white rice
• 4 cups (950ml) water
• 1 cinnamon stick (or 1 tsp ground cinnamon)
• Pinch of salt
• 1 (12 oz / 354ml) can evaporated milk
• 1 (14 oz / 396g) can sweetened condensed milk
• 1 tsp vanilla extract
• Ground cinnamon, for garnish (optional)
• Raisins (optional, Allergen Note: Contains Dairy)

Instructions

1. Rinse & Combine: Rinse rice under cold water until water runs clear. In a large, heavy bottomed saucepan, combine rinsed rice, water, cinnamon stick, and salt.
2. Simmer Rice: Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer gently for 15 minutes, or until rice is tender and most water is absorbed.
3. Add Milks: Remove the cinnamon stick. Stir in evaporated milk, sweetened condensed milk, and vanilla extract.
4. Thicken Gently: Increase heat to medium low. Cook, uncovered, stirring frequently (almost constantly near the end) for 20-25 minutes. Cook until the mixture thickens significantly and becomes very creamy. Doneness Test: It should coat the back of a spoon thickly, and the rice grains will be very soft. It will thicken more as it cools.
5. Cool Slightly: Remove from heat. Let cool for 5-10 minutes; it will continue to thicken.
6. Serve: Spoon into bowls. Serve warm, at room temperature, or chilled. Dust generously with ground cinnamon just before serving. Stir in raisins now if using.