Arroz con leche

It’s NOT rice pudding, it’s Arroz con Leche!

This particular recipe is something my mom would make and keep in the fridge to serve as dessert. Countless times I remember having it while watching TV or doing homework. It was a staple of my diet growing up. I loved it so much that I always asked my mom to cook it whenever I visited her back in Mexico.
Now, whenever I try Arroz con Leche at restaurants, it just doesn’t measure up to my mom’s. Something so simple as adding lime rind helps give this version such a fresh and bright flavor. My mom also had a special variation to her recipe. Keep reading below to find out.

Arroz con Leche

1 cup of white rice
2 liters of whole milk
1 cinnamon stick
1 cup raisins
1 cup granulated sugar
1-inch piece of lime rind

Wash and rinse the rice. Place half the milk (1 liter), the rice, and the lime rind using a medium-sized boiler. Please set it to low heat until it soft boils and the rice is cooked. Make sure you constantly stir to prevent the milk from burning.
Note: If necessary you can add more cold milk in case the rice is not cooked and the hot milk in the boiler has evaporated.
Once the rice is cooked, add the rest of the milk (1 liter), cinnamon, sugar and raisins. While stirring, let the mixture get to boiling point so it thickens and the sugar completely dissolves. Remove from heat. Pour into a serving bowl and let it cool down before serving.

Arroz con Huevo

This sweet treat is made the same way as Arroz con Leche, except for removing the lime and raisins. You separate 4 egg yolks and blend them until they are smooth.
Once the rice is cooked, add the blended egg yolks little by little while mixing them in the rice continuously. Once all the yolks are in, keep the boiler on low heat for 15 more minutes stirring gently not to break the rice.
Remove from heat and pour into a serving bowl, and finish with cinnamon powder.

Buen Provecho!

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