Mexican Rice

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Mexican Rice Pudding Recipe – Category: Mexican

Mexican Rice Pudding Recipe


Recipe for: Arroz con Leche – Rice Pudding

Serves 6 to 8

  • 1 cup short- or medium-grain rice
  • 2 cups water
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 large piece canela
  • ½ vanilla-bean, scraped, or 2 long strips lime or lemon zest
  • ¼ teaspoon salt
  • 1 cup sugar
  • ¾ cup dark raisins (optional)
  • freshly ground, toasted canela, for sprinkling


  1. Combine the rice and water in a pot and bring to a boil over medium heat
  2. Cook for a few minutes, stirring occasionally, until the water is almost gone and you can see the bottom of the pot when scraped with a spoon, about 5 minutes
  3. Add the milk, cream, canela, vanilla bean with the pod, and the salt
  4. Bring to a boil over medium heat, stirring occasionally so it doesn’t stick to the bottom
  5. Add the sugar, adjust the heat to maintain a constant soft simmer, and cook until the rice is soft, 20 to 30 minutes
  6. Add the raisins and cook for about 5 minutes longer
  7. Remove from the heat, discard the vanilla pod and the canela, and allow to cool
  8. You can place a layer of plastic wrap directly on top to prevent a skin from forming
  9. Scoop into bowls, sprinkle the ground canela on top, and serve

NOTE: Some rices have a higher gluten content than others, making them thicken differently once cooled

  1. If the rice thickens too much, simply stir in a little bit of milk
  2. If you prefer a thinner rice pudding, use whole milk instead of cream

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