Uploaded November 2022 | Updated September 2026, 4 hours ago
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Real arroz con leche, or rice pudding, is usually made from rice made for the purpose. The dry rice is boiled with a cinnamon stick to cook and infuse it, and then boiled briefly with a combination of evaporated and condensed milks. We may eventually write a recipe for doing that, but this is not that recipe. This recipe focuses on how to turn a quantity of leftover rice into Mexican-style rice pudding. Because it is a smaller quantity of rice, using canned milk is inconvenient; because we didn’t cook the rice with cinnamon, we have to simmer some in the milk with the rice.
When simmering the rice with the milk and sugar, be careful to leave the mixture loose enough that it will have a pleasant texture once cooled. If the milk is reduced too far, it will only mean thick pudding. Any leftover pudding will also thicken. It is still quite tasty and is easily thinned out with whole milk or cream. Just don’t let it scorch.
This is delicious cold but even better warm, with the aromas activated. The rum-soaked raisins really make it. If you don’t want to use booze, soak raisins in something else such as apple cider or strong earl grey tea.
Makes enough for 2-4 people, depending on how much rice is being used.
Equipment:
• medium to large saucepan
• heatproof flexible scraper for stirring and scraping the pudding
• small dishes (bowls, ramekins) for serving the pudding
Ingredients:
1 cup leftover cooked rice
1 cup whole milk
1/4 cup maple syrup or: honey, brown sugar
1 stick cinnamon
2-4 Tbsp rum-soaked raisins
1/4 tsp vanilla extract or paste
Garnish with: ground cinnamon and optionally, toasted pepitas
Procedure:
1. Bring the milk and sugar to a simmer with the rice, cinnamon and a pinch of salt.
2. Stir thoroughly as the mixture heats up, to prevent scorching and to encourage the rice starch to dissolve into the milk.
3. Once the mixture simmers, it may already be ready. If it seems very loose, simmer while stirring until it starts to thicken. It will continue to thicken as it cools.
4. Off the heat, mix in the rum raisins and vanilla extract or paste.
5. Portion into small cups and garnish with powdered cinnamon and optionally toasted pepitas, and serve.
6. Optionally, cool and store chilled. It will thicken substantially, so expect to add a bit of milk to it when serving.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
Real arroz con leche, or rice pudding, is usually made from rice made for the purpose. The dry rice is boiled with a cinnamon stick to cook and infuse it, and then boiled briefly with a combination of evaporated and condensed milks. We may eventually write a recipe for doing that, but this is not that recipe. This recipe focuses on how to turn a quantity of leftover rice into Mexican-style rice pudding. Because it is a smaller quantity of rice, using canned milk is inconvenient; because we didn’t cook the rice with cinnamon, we have to simmer some in the milk with the rice.
When simmering the rice with the milk and sugar, be careful to leave the mixture loose enough that it will have a pleasant texture once cooled. If the milk is reduced too far, it will only mean thick pudding. Any leftover pudding will also thicken. It is still quite tasty and is easily thinned out with whole milk or cream. Just don’t let it scorch.
This is delicious cold but even better warm, with the aromas activated. The rum-soaked raisins really make it. If you don’t want to use booze, soak raisins in something else such as apple cider or strong earl grey tea.
Makes enough for 2-4 people, depending on how much rice is being used.
Equipment:
• medium to large saucepan
• heatproof flexible scraper for stirring and scraping the pudding
• small dishes (bowls, ramekins) for serving the pudding
Ingredients:
1 cup leftover cooked rice
1 cup whole milk
1/4 cup maple syrup or: honey, brown sugar
1 stick cinnamon
2-4 Tbsp rum-soaked raisins
1/4 tsp vanilla extract or paste
Garnish with: ground cinnamon and optionally, toasted pepitas
Procedure:
1. Bring the milk and sugar to a simmer with the rice, cinnamon and a pinch of salt.
2. Stir thoroughly as the mixture heats up, to prevent scorching and to encourage the rice starch to dissolve into the milk.
3. Once the mixture simmers, it may already be ready. If it seems very loose, simmer while stirring until it starts to thicken. It will continue to thicken as it cools.
4. Off the heat, mix in the rum raisins and vanilla extract or paste.
5. Portion into small cups and garnish with powdered cinnamon and optionally toasted pepitas, and serve.
6. Optionally, cool and store chilled. It will thicken substantially, so expect to add a bit of milk to it when serving.
Music: bensound.com/royalty-free-music
