🍚 Mexican arroz con leche

Name: Mexican arroz con leche
Total time: 45 min
Yield: 6
Cuisine: Mexico
Ingredients: 200 g white rice; 500 ml water; 1 cinnamon stick; 1 l milk; 200 ml condensed milk; 60 g raisins; 1 tsp vanilla extract; Ground cinnamon, to serve

Origin: Mexico

290kcal

per serving · 200 g

145kcal

per 100 g

6 gProtein3 g / 100 g

6 gFat3 g / 100 g

52 gCarbs26 g / 100 g

Mexican arroz con leche is a creamy rice pudding: rice first softened in water with a cinnamon stick, then simmered slowly in milk, sweetened with condensed milk and finished with vanilla and plump raisins. It is soft and spoonable, fragrant with cinnamon, and served warm or chilled with more ground cinnamon dusted on top.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not veganbecause of: milk, condensed milk

Contains dairybecause of: milk, condensed milk

Not keto26 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

ricemilkcinnamoncondensed milkraisinsvanilla

Recipe

6 servings45 min

Ingredients

200 g white rice
500 ml water
1 cinnamon stick
1 l milk
200 ml condensed milk
60 g raisins
1 tsp vanilla extract
Ground cinnamon, to serve

Method

Rinse the rice, then simmer it with the water and cinnamon stick for 10–12 minutes until the water is mostly absorbed.
Add the milk and cook over low heat, stirring often, for 20–25 minutes until the rice is very soft and the mixture is creamy.
Stir in the condensed milk and raisins and simmer 5 minutes more.
Remove the cinnamon stick, stir in the vanilla and serve warm or chilled, dusted with ground cinnamon.

How to make it lighter

A 200 g bowl is about 290 kcal; a 150 g dessert cup is around 220 kcal.
Use semi-skimmed milk and half the condensed milk — the cinnamon and raisins keep it sweet and fragrant.
Serve it in small cups with fresh fruit on top rather than in a large bowl.

History

Rice puddings reached the Americas with the Spanish, and arroz con leche became a staple dessert across Latin America. The Mexican version is known for its use of true cinnamon sticks and, in many homes, condensed milk for extra richness.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →