Arroz con Leche
Creamy rice pudding simmered with cinnamon and lime peel, served warm or cold.
Serves 6
Prep 5 min
Cook 40 min
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 cinnamon stick
- 2 strips lime peel
- 3 cups whole milk
- 1 can (12 oz) evaporated milk
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup raisins, optional
- Ground cinnamon, to serve
Steps
Step 1. Simmer the rice, water, cinnamon stick, and lime peel in a pot, covered, for 15 minutes until the water is absorbed.
Step 2. Add the milk, evaporated milk, sugar, and salt. Cook over medium-low heat for 20 to 25 minutes, stirring often, until thick and creamy.
Step 3. Stir in the raisins if using. Remove the cinnamon and lime peel.
Step 4. Serve warm or chilled with ground cinnamon. It thickens as it cools.
Where this recipe comes from
Yoribang Mexican recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Mexican dishes. Corn tortillas, dried hibiscus, queso fresco, cotija, and Mexican chocolate are sold at Latin grocery stores and many supermarkets. Chile heat varies from one pepper to the next, so taste a little before adding more.