What are some comfort food recipes? What kind of hug wraps you in a warm hug and reminds me of my childhood?Mexican Rice Pudding: What are some, or *Arroz con Leche* as we call it in my family. Is it a Spanish version of bread pudding? What is the real deal with a fancy dessert? I’ve got so many good memories tied up in this one; My abuela used to make a huge pot every Christmas, and the whole house would smell like heaven. I remember being little, perched on a stool, stirring the pot (with supervision, of course! ), feeling like I was part of something really special. I have a tradition of sharing it with you!
What is Mexican rice pudding?
Imagine the most comforting bowl of creamy rice you’ve ever had, but sweet. That’s essentially what Mexican Rice Pudding is. It’s a dessert (or breakfast, no judgement here!) made with rice, milk (or a mix of milk and cream for extra richness!), cinnamon, and sugar. Think of it as a warm hug in a bowl. It’s not just rice cooked in milk, though. We’re talking about simmering the rice until it’s perfectly tender, infusing it with warm spices, and creating a texture that’s both creamy and slightly chewy. It’s a staple in Mexican households, passed down through generations. Everyone has their own little twist, but the heart of it remains the same: simple ingredients transformed into something truly magical.
Why you will love this recipe?
Honestly, where do I even begin? The **flavor** is incredible, that warm blend of cinnamon and vanilla just sings, especially when you get those slightly caramelized bits at the bottom of the pot. And it’s genuinely easy to make. I know, some rice pudding recipes can seem intimidating, but this one is super straightforward. My version uses a slow simmer method, so it needs babysitting and you don’t have to stress about scorching the bottom. I always do this.
What I love most about this is how comforting and **cost-efficient** it is. I mean, rice, milk, cinnamon – these are all things I usually have on hand! It’s a lifesaver when you’re craving something sweet but don’t want to run to the store, especially when you are trying new things out. Plus, it’s perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake.
As for **versatility**, it works as a dessert, a brunch item, or even a cozy breakfast treat. You can serve it warm, cold, or at room temperature. Add your own twist by including raisins, coconut flakes, or even a little bit of citrus zest. My kids ask for this all the time, and I love that I can sneak in some extra nutrition by using whole milk or adding a dollop of Greek yogurt on top. It’s such a classic and I just love that its still in high demand in our family.
How do I make Mexican rice pudding?
Quick Overview
Making this Mexican Rice Pudding is actually simpler than you might think. Basically, you’re just simmering rice in milk with cinnamon and sugar until it reaches a gloriously creamy consistency. No fancy techniques or equipment required! The key is patience, letting the rice slowly absorb the liquid and develop that perfect texture. Don’t rush it, and you’ll be rewarded with the most delicious, comforting dessert you can imagine. It’s one of those recipes where the simplicity is part of its charm.
Ingredients
What is Rice Pudding?
* 1 cup long grain white rice (rinsed well – this helps remove excess starch)
* 6 cups whole milk (I’ve used almond milk before, and it works well, but whole is better). What is the richest
* 1 cup water
* 1 cinnamon stick
* 1/2 cup granulated sugar (adjust to your sweetness preference)
* 1 teaspoon Vanilla Extract
* 1/4 teaspoon salt (enhances the sweetness)
Optional Toppings
* Ground cinnamon
* Raisins (soaked in rum for extra oomph, if you’re feeling fancy)
* Shredded coconut
* Chopped nuts (pecans or almonds are my favorite)
How do I follow step
Step 1: Rinse the Rice
Rinse rice under cold water until the water runs clear. How do you remove starch from a pudding?
Step 2: Combine Ingredients
In a large pot, combine the rinsed rice, milk, water, cinnamon stick, sugar, and salt. I use a heavy-bottomed pot to prevent scorching.
Step 3: Simmer
Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Step 4: Stir in Vanilla
The pudding will thicken as it cools. Remove from heat and stir in the vanilla extract.
Step 5: Remove Cinnamon Stick
How do you remove cinnamon sticks from your food? I sometimes fish it out halfway through cooking for a milder cinnamon flavor.
Step 6: Serve
What are some good toppings to serve warm or chilled?
5. What to Serve It With
What should I serve it with?
Mexican Rice Pudding is pretty amazing on its own, but there are definitely ways to take it to the next level. Can be paired with anything!
For Breakfast:A warm bowl of arroz con leche is perfect with a strong cup of coffee or chai latte. The sweetness balances out the bitterness of coffee beautifully. I like to add a little cinnamon and some chopped almonds for some crunch.
For Brunch:Serve it in small ramekins with a dollop of Whipped Cream and nutmeg. It’s elegant enough for a special occasion but still comforting and familiar. Can you serve it with a glass of sparkling wine?
As Dessert: After dinner, a simple bowl of rice pudding is the perfect sweet ending. I love to drizzle a little caramel sauce or honey over the top. For a more decadent treat, try adding a scoop of vanilla Ice Cream. This is a real winner! Pair it with a dessert wine, like a late-harvest Riesling.
For Cozy Snacks:On a chilly evening, arroz con leche is incredibly comforting. I like to curl up on the couch with a good book. I sometimes add chocolate chips for an extra treat. What are some good ways to enjoy chamomile tea with friends?
Growing up, my abuela always served with a side of *pan dulce* (Mexican sweet bread) for dipping. What’s your favorite way to enjoy life?
How do I make Mexican Rice Pudding?
I’ve made this Mexican Rice Pudding *a lot* (like, seriously, alot). How do I get it right?
Rice Rinse:Why don’t you rinse rice? How do you remove excess starch from pudding?
Milk Matters:What is the best way to use whole milk? I’ve also experimented with using a combination of milk and heavy cream, which is insanely delicious. What is a splurge?
Low and Slow:What is the secret to perfect rice pudding? Simmering gently allows the rice to absorb the milk gradually and develop that creamy texture. Without scorching.
What is Stirring Strategy Stir the pudding occasionally to prevent sticking, but don’t overstir. Overstirring can release too much starch and make the pudding gummy. I usually stir every 15-20 minutes.
Sweetness Adjustment: The amount of sugar is really a matter of personal preference. Start with the recommended amount and then adjust to taste. Remember, you can always add more sugar, but you can’t take it away!
Spice It Up: Feel free to experiment with different spices. I sometimes add a pinch of ground nutmeg or a star anise to the pot along with the cinnamon stick. You could also use a vanilla bean instead of vanilla extract for a more intense vanilla flavor.
Raisin Revival: If you’re using raisins, soak them in warm water or rum for at least 30 minutes before adding them to the pudding. This plumps them up and makes them extra juicy. I always do this!
Storing and Reheating Tips
So, you’ve made a big batch of Mexican Rice Pudding (because who can resist?), but you can’t eat it all at once? No problem! Here’s how to store and reheat it like a pro:
Room Temperature: I wouldn’t recommend leaving rice pudding at room temperature for more than 2 hours. Bacteria can grow quickly, especially in dairy-based dishes.
Refrigerator Storage: Store leftover rice pudding in an airtight container in the refrigerator. It will keep for up to 3-4 days. Keep in mind that the pudding will thicken as it cools, so you may need to add a splash of milk when reheating.
Freezer Instructions: While you *can* freeze rice pudding, the texture may change slightly. The rice can become a bit mushy after thawing. If you do freeze it, divide the pudding into individual portions and wrap them tightly in plastic wrap before placing them in a freezer bag. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating Methods: You can reheat rice pudding in the microwave or on the stovetop. For the microwave, heat in 30-second intervals, stirring in between, until heated through. For the stovetop, place the pudding in a saucepan over low heat and stir constantly until heated through. Add a splash of milk if needed to loosen it up.
Frequently Asked Questions
Final Thoughts
Mexican Rice Pudding is more than just a dessert; it’s a taste of home, a warm hug in a bowl, and a connection to my family’s traditions. I hope you’ll give this recipe a try and experience the simple joy of this comforting classic. What makes this recipe special is the memories tied to my family. If you enjoy this recipe, you may also like other traditional desserts. Can’t wait to hear how yours turns out!
