My mom is in town and let me just say how much I love having her here. As always the time flies by when she visits and every time she leaves I regret not filming a cooking video of her. Well this visit I planned ahead and we filmed two great videos! This arroz con leche video and another one where she makes a cameo appearance (coming soon). My mom is a little shy when it comes to video making, but I’m so proud of her – I think she is really getting the hang of it.
In the video below she teaches us how to make arroz con leche. This recipe is in our published cookbook. It is the perfect time of year to make this comforting dish. It can be served for breakfast or dessert and tastes great hot or cold.
I have so many fond memories about this dish – It is so economical to make and can feed a crowd. I can close my eyes and it smells like my grandma’s house. I wish you could scratch and sniff this video.
Buen provecho!
Arroz con Leche (Mexican Rice Pudding)
Ingredients:
- 4 cups water
- 2 cinnamon sticks
- 3 to 5 whole cloves
- ¼ teaspoon salt
- ¾ cup long-grain white rice
- ¾ cup evaporated milk
- ½ cup sweetened condensed milk
- 1 cup dark raisins
- 1 tablespoon ground cinnamon, for sprinkling when serving
Directions:
- Over high heat, bring the water to a boil with the cinnamon sticks, cloves, and salt.
- Remove from the heat and cover. Steep for about 45 minutes to 1 hour.
- Remove cinnamon sticks and cloves and discard. Add rice and over medium heat boil for 20 minutes.
- Add the evaporated milk, condensed milk, and raisins and continue to cook over low heat for about 5 minutes. Stir gently but be careful not to stir too much so rice doesn’t get mushy.
- Ladle into bowls and sprinkle with cinnamon.
Thank you Yvette for the nice recipe.
Thank you Yvette for having me join you in this memorable video. Brought a lot of wonderful memories of when I was young and having my nieces and nephews at Mom’s house. Now I have new memories with my grand children enjoying this traditional dish.
LOVE YOU !!!!!!!
Listening to you talk made remember when my mother used to make this for us on cold winter days for breakfast. She used to serve it with cinnamon toast. So delicious.
My kids still love to eat this and have even requested it for dinner.
Thank you for sharing this recipe.
My grandma would always make this for me on rainy days! Brings back so many memories! 🙂 Need to make some soon! Thanks for sharing.
This is delicious! We substitute 2 cups instant brown rice instead of 3/4 cup long grain rice. It cooks up well and is wonderful for an alternative to oatmeal!
El arroz con leche es Peruano no mexicano
Hello! This recipe sounds lovely! About how many servings does it make though?
And could I easily double it or would I need to use less water?
Hola Veronica! This recipes makes about 8 servings. Yes, feel free to double it!
Thank you so much for a wonderful Video and with your momma too. I have leftover rice and wanted to make this for my restaurant, Kitchen Manager who stays with us. He is Mexican and would so love a taste of home, be it, his momma is not here. My question is, can I make this with leftover rice and Maybe just soak the rice I have ( To reconstitute it ) In Very warm leche with the Cinnamon sticks and then follow the recipe? Your thought? If you think I can do this, how much of my leftover rice would you suggest? I appreciate your family recipe and your advice. Thank you so much.