10-12 servings
1. Place the rice in a
2. Bring to a boil,
3. Stir in the milk and sugar and cook,
4. Remove from the heat and
5. Transfer to a platter
*Variation:
Arroz con Leche
Mexican Rice Pudding
Rice pudding,
the most loved
of all Mexican desserts,
is found in virtually
every marketplace
and restaurant in Mexico.
A tablespoon of brandy can be added
for a special occasion.
It is delicious
served at any temperature-
chilled,
warm or room temperature.
1 cup long-grain rice
3 cups water
1 3-inch stick cinnamon
1 tablespoon very fine
julienne strips
of lime or orange peel
(optional)
pinch of salt
4 cups milk
1 1/2 cups sugar to taste
1/3 cup raisins
1 teaspoon vanilla extract
ground cinnamon,
for garnish (optional)
large saucepan with the
water, cinnamon, lime peel and salt.
lower the heat and cook,
covered, until most of
the water has been absorbed.
stirring constantly,
over low heat
until the mixture thickens.
Add the raisins and vanilla
and cook for 2 minutes.
let cool for 20 minutes.
or individual bowls
and refrigerate.
Sprinkle lightly with cinnamon
before serving.
For a richer,
more custard-like flavor,
beat an egg into the milk
before adding it to the pan.
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