Arroz con Leche
A creamy Mexican rice pudding simmered slowly in whole milk with cinnamon and vanilla, finished with a dusting of ground cinnamon. Rich, comforting, and ready in under an hour on the stovetop.
Ingredients
- 1 cup long-grain white rice, rinsed
- 2 cups water
- 2 cinnamon stick
- 1 tsp lime zest (or lemon zest)
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon (for serving)
Instructions
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1
In a medium saucepan, combine 1 cup rinsed long-grain white rice, 2 cups water, 2 cinnamon stick, and 1 tsp lime zest (or lemon zest). Bring to a boil over medium-high heat, then reduce to low, cover, and cook until the water is absorbed, about 12 minutes.
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2
Uncover the pan and add 4 cups whole milk, 1/2 cup granulated sugar, and 1/4 tsp fine sea salt. Stir well. Cook uncovered over medium heat, stirring frequently, for 25-30 minutes until thick and creamy — the pudding should coat the back of a spoon.
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3
Remove from heat, discard the cinnamon stick, and stir in 1 tsp pure vanilla extract.
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4
Serve warm or at room temperature in individual bowls, dusted with 1/2 tsp ground cinnamon (for serving). To serve cold, press plastic wrap onto the surface and refrigerate; stir in a splash of milk before serving.