20-Min Arroz con Leche
Creamy Mexican rice pudding made in one pot with cinnamon, vanilla, and a hint of sweetness. Ready in 20 minutes—comfort in a bowl.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 7g
comfortnostalgicmexicanvegetariancreamysoftweeknightcozy
Ingredients
- 3 cups whole milk
- ¾ cup short-grain white rice
- ½ cup sweetened condensed milk
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- ¼ cup raisins (optional)
Instructions
- 1
Pour milk into a medium saucepan and bring to a simmer over medium heat, stirring occasionally.
- 2
Add rice and stir well. Cook uncovered, stirring every 2 minutes, until rice is very tender, ~12 minutes.
- 3
Stir in condensed milk, cinnamon, and vanilla. Add raisins if using.
- 4
Simmer 2 more minutes, stirring constantly, until creamy and heated through.
- 5
Remove from heat. The pudding will thicken slightly as it cools.
- 6
Divide into bowls and serve warm, or refrigerate for a chilled version.
Tools you’ll need
- medium saucepan (3-quart)
- wooden spoon or silicone spatula
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