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Bowl of creamy arroz con leche topped with ground cinnamon and a cinnamon stick

Arroz Con Leche

Creamy Mexican rice pudding made with 7 ingredients and a two stage cooking method that keeps the texture smooth instead of grainy.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Dessert
Cuisine: Mexican
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 cup 200 g long grain white rice, rinsed
  • 2½ cups 600 ml water
  • 1 cinnamon stick about 3 inches
  • ¼ teaspoon salt
  • 3 cups 720 ml whole milk
  • 1 can 12 oz / 354 ml evaporated milk
  • ⅔ cup 135 g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk

Method
 

  1. Simmer rinsed rice with water, cinnamon stick, and salt, covered, 15 minutes, until water is absorbed.
  2. Stir in whole milk, evaporated milk, and sugar; bring to a gentle simmer, uncovered.
  3. Simmer 20 to 22 minutes, stirring often, until the mixture coats the back of a spoon.
  4. Off heat, temper the beaten egg yolk with a half cup of the hot pudding, then whisk it back into the pot.
  5. Return to low heat; stir constantly 2 minutes until glossy. Do not let it boil.
  6. Off heat, stir in vanilla, remove the cinnamon stick, and rest 10 minutes before serving.

Notes

Rinse the rice before cooking; skipping this step is the main cause of a gluey texture.
The egg yolk tempering step is optional and can be skipped for a simpler, slightly less glossy pudding.
Confirm the rice has fully absorbed the cooking water before adding any milk.
Storage Notes:
Refrigerate in an airtight container up to 4 days; expect it to firm up by day two.
Reheat gently on the stove with a splash of milk stirred in to loosen the texture.
Freeze up to 1 month, though the texture turns slightly grainier on thawing.