Last Updated on October 23, 2020 by Ellen Christian
This Arroz con Leche Mexican recipe is a delicious authentic Mexican dessert. Find out the Arroz con leche origin and how to make it.
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There are lots of delicious recipes you can make that call for rice and raisins but this easy pudding dessert is one of my favorites.
Rice pudding with jasmine rice is a delicious dessert with a touch of orange. Try this flavored pudding recipe for dessert today.
Baked rice pudding is a delicious variation on your favorite dessert that’s baked in the oven. Try this old fashion pudding today.
Arroz con Leche Recipe
This dessert recipe is the Mexican equivalent of rice pudding. It is a thick and creamy pudding that has cinnamon and raisins.
How do you say Arroz con leche in English?
So, I get a lot of questions about how to say this in English. Very simply, it’s Rice with Milk.
Arroz con leche origin
Did you ever wonder about the Arroz con leche origin? It is believed that the Arroz con Leche recipe originated in Spain and has Moorish traditions.
The Moors occupied Spain for about 700 years that makes sense especially considering that many of the ingredients are popular in Moorish culture.
This type of pudding is popular in many different cultures. When I grew up, the variety my mother made contained vanilla which is popular in Nordic countries.
My Mother then baked it and it was served cold like a custard. This type of dessert is popular in many different Spanish-speaking cultures.
And, I’ve modified it slightly so that my family enjoys it and I can find the ingredients. So, it’s probably not an authentic recipe.
Frequently asked questions
How should I serve this?
This Arroz con Leche recipe is served warm for dessert with a sprinkle of cinnamon. If you’re looking for the super sweet, custard type of pudding that your mom baked in the oven, this isn’t it.
This is very lightly sweet from the cinnamon and raisins but there is no added sugar or eggs so it is not a custard-based dessert.
What is Arroz con leche made of?
At its simplest form, this dessert has some type of cream or milk (or sweetened condensed milk), rice, cinnamon, and raisins. Some people like to use evaporated milk.
And, some use a combination of all three. You can experiment with the ingredients until you find your family’s favorite.
This is a creamy Spanish rice pudding recipe that’s very easy to make. It’s one of our favorite old fashioned desserts.
How long does Arroz con leche last in the fridge?
We make up just enough to eat in one sitting. But, if you want to make a few extra cups, you should eat this within two days of making it.
Be sure to cover the cups tightly so that the top doesn’t get a crust over it.
Can you reheat this dessert?
Yes, you can reheat this dessert. Just put it in the microwave for a minute or so and reheat it.
You will need to experiment with how long it takes. Each microwave is a little bit different. Or, you can just enjoy this cold the way that we do in the summer months.
What is an Arroz con leche drink?
If you’ve heard of this type of drink, you might be wondering what that is. It’s not really related at all to this dessert.
Instead, an Arroz con leche drink is simply rice milk. You should be able to find this in your local grocery store.
You can find both sweetened and unsweetened versions of this non-dairy milk in the grocery store. My daughter enjoys this since she is lactose intolerant.
For an authentic version of this beverage drink, you might want to look in the international section of your grocery store.
More raisin recipes to try
For more delicious recipes like my Arroz con leche recipe that feature for National Raisin Week, visit a few of my favorite blogs. There are so many different ways that you can enjoy raisins besides eating them straight from the box.
- Raisin Cinnamon Swirl French Toast by Adventures in All Things Food
- Carrot Raisin Salad by Thrifty Jinxy
- Make a Simple Cinnamon Raisin Bread by Day by Day in Our World
- 7 cups of water
- 1 cup white rice
- 1 cinnamon stick
- 1 12 oz can of evaporated milk
- 1 14 oz can of condensed milk
- 1 cup milk
- 1/2 cup of raisins
- dash of nutmeg
- dash of cinnamon
- Put the water, rice and cinnamon stick in a pan and boil over medium high heat for about 18 minutes. Do NOT cover.
- Strain out the liquid and remove the cinnamon stick. Put the rice back into the pan.
- Add the evaporated milk, condensed milk and regular milk to the rice.
- Bring to a boil over medium high heat, stirring occasionally.
- Cook until thick - about 20-25 minutes.
- Add the raisins and mix.
- Put in serving bowls and add a sprinkle of cinnamon and nutmeg.
- Serve and enjoy.
This will stay good in the refrigerator for two days.
Amount Per Serving: Calories: 698Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 78mgSodium: 321mgCarbohydrates: 112gFiber: 1gSugar: 94gProtein: 21g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.