Everyday Kitchen

Mexican · Desserts

Mexican Arroz con Leche

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg

Mexican Arroz con Leche is a Mexican dish. The pudding thickens further as it cools.

Prep
15 min
Cook
40 min
Rest, soak, marinate or chill
60 min
Total
115 min
Servings
6
Difficulty
Easy
Cuisine
Mexican
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Mexican Arroz con Leche. The photograph includes sweet toppings and a cup of coffee not included in this rice pudding recipe.
The photograph includes sweet toppings and a cup of coffee not included in this rice pudding recipe. Representative photograph of Mexican Arroz con Leche. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Rice

Milk

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Rice · About 15 min

  1. Simmer 180 g short-grain rice, 500 ml water, 1 cinnamon stick 15 minutes until water is mostly absorbed.

    Check: Look for this result: water is mostly absorbed.

Milk · About 25 min

  1. Add 800 ml milk, 100 g sugar, 60 g raisins, 5 g orange zest; simmer gently 20–25 minutes, stirring frequently, until rice is soft and creamy.

    Check: Look for this result: rice is soft and creamy.

Cool · About 60 min

  1. Remove cinnamon. Serve warm or cool promptly in shallow portions and refrigerate 1 hour for a cold pudding.

Tips

  • The pudding thickens further as it cools.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use lemon zest instead of orange zest.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Mexican Arroz con Leche one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Mexican Arroz con Leche?

The pudding thickens further as it cools.

What can I substitute in Mexican Arroz con Leche?

Use lemon zest instead of orange zest.

Can I prepare Mexican Arroz con Leche ahead?

Prepare the measured ingredients for Mexican Arroz con Leche one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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