Often called Arroz con Leche, this is a sweet custard-like pudding. I haven’t had a single person not love this traditional Mexican rice pudding. You might want to double the recipe!
Original recipe makes 6 servings
Ingredients
1 cup uncooked long-grain white rice
2 tablespoons unsalted butter
2 cups water
2 cups whole milk
1 tablespoon all-purpose flour
1/3 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 cup whole milk
2/3 cup heavy cream
1/2 cup raisins
1/2 teaspoon ground cinnamon
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PREP
10 mins
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COOK
35 mins
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READY IN
45 mins
Directions
- Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.
Nutrition
Calories: 418 kcal
Carbohydrates: 54.3 g
Cholesterol: 94 mg
Fat: 18.7 g
Fiber: 1 g
Protein: 8.6 g
Sodium: 76 mg