World Flavors Cookbook

Arroz con Leche

The Mexican version of rice pudding: creamy, cinnamon-spiced, and often including raisins and a splash of evaporated milk.

Cuisine: Mexico

Ingredients

• 1 cup short-grain rice
• 2 cups water
• 1 can evaporated milk
• 1/2 cup sugar or condensed milk
• Cinnamon sticks and raisins

Instructions

1. Boil rice in water with cinnamon until tender and water is absorbed.
2. Add evaporated milk, sugar, and raisins.
3. Simmer on low, stirring frequently, until thick and creamy.
4. Serve warm or cold with a sprinkle of ground cinnamon.