Arroz con Leche (Mexican Cinnamon Rice Pudding)

Rinse the rice

Put the rice in a sieve and rinse under cold running water, swirling with your hand, until the water runs clear.

• 200 g rice

✅ Done when: the rinsing water runs clear instead of cloudy

Cook in water with cinnamon

Put the rinsed rice, water, cinnamon stick and orange peel in a large heavy pot (at least 3 litres). Simmer uncovered on low heat for 12–15 minutes.

• 200 g rice (from step 1)
• 500 ml water
• 1 cinnamon stick
• 1 strip orange or lime peel

✅ Done when: the water is almost absorbed and the rice is half-cooked

Add the milk

Pour in the whole milk and salt. Simmer gently on low heat for about 20 minutes, stirring often so it does not stick to the bottom of the pot.

• 1 litre whole milk
• 1 pinch salt

✅ Done when: the rice is fully tender and the mixture looks like thin porridge

Sweeten

Stir in the condensed milk, vanilla and raisins. Cook over low heat for 8–10 minutes more, stirring often.

• 1 can (397 g) condensed milk
• 1 tsp vanilla extract
• 50 g raisins

✅ Done when: creamy and thick but still a little loose; it thickens more as it cools

Serve

Remove and discard the cinnamon stick and orange peel. Serve the rice pudding warm or chilled, dusted with ground cinnamon.

• 1 cinnamon stick (to remove)
• 1 strip orange or lime peel (to remove)
• to serve ground cinnamon