WebBring to a boil, then lower the heat to a simmer and cook for 15 minutes until the rice is fluffy. Add the three milks, raisins and vanilla. Stir and bring to a simmer. …
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Once the rice is soft, stir in the whole milk, condensed milk, evaporated milk, sugar, vanilla, and cinnamon. If you are using raisins, add them as well. Bring the mixture back to a gentle simmer, and cook for another 15 minutes, or until the mixture has thickened. Let Thicken and Serve. Remove the arroz con leche from the heat.
This Mexican Rice Pudding (Arroz con Leche) is the reason God invented rice. This rice pudding is ultra creamy and infused with vanilla and hints of cinnamon.
Arroz con leche is a Spanish version of rice pudding where the milk and rice are sweetened, cooked and flavored, creating a thick dish. Horchata is also made with milk, sugar and rice, however the rice is soaked, and the solids are then strained out creating a delicious chilled beverage. Why is my arroz con leche hard?
Continue cooking the Mexican rice pudding uncovered (can raise heat to medium-low) until the rice pudding has reached a thick consistency, about 20-25 minutes. Once the rice pudding is thick, remove from heat. Serve warm or cold!