This sweet rice (arroz con leche) is a custard-like dessert. Everyone loves this traditional Mexican rice pudding. You might want to double the recipe!
Ingredients
- water: 2 cups
- uncooked long-grain white rice: 1 cup
- unsalted butter: 2 Tbsp
- whole milk: 3 cups (divided)
- white sugar: 0.33333 cup
- egg: 1 piece
- all-purpose flour: 1 Tbsp
- ½ teaspoons vanilla extract: 1 piece
- heavy cream: 0.66667 cup
- raisins: 0.5 cup (optional)
- ground cinnamon: 0.5 tsp
Metric Conversion
Stages of cooking
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Bring water, rice, and butter to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
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Whisk together 2 cups milk, sugar, egg, flour, and vanilla in a bowl; pour over cooked rice in the saucepan and stir to combine. Bring to a simmer over low heat and cook, stirring occasionally, for 15 minutes.
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Stir in remaining 1 cup milk, cream, raisins, and cinnamon until thoroughly mixed. Let cool for a few minutes. Serve warm or cold.
