Arroz Con Leche (Mexican Rice Pudding)


Can someone get addicted to Jimmy John’s?

I’m asking for a friend…



Their #12 Beach Club is sooo soo sooo good. And their pickles are awesome too. Grab an unsweetened ice tea and I have my current favorite lunch. 

It’s becoming board line problematic.

Anyone else with this Jimmy John’s problem? What is you #?


I can’t believe that my year of Taco Tuesday series is coming to a close. Just 2 more recipes to make! I am excited about my next venture as well as bummed as I only just scratched the surface on all the taco, burrito, enchiladas, cookies, drinks, desserts, etc I wanted to make. I had such a long list at the start of the year and had to narrow things down more and more to pick my favorites for the year to make. Just means I will need to continue to make all these goodies in the next year as well.

I did realize that I didn’t share soo many desserts so that is why this awesome Arroz Con Leche is gracing the blog today. Can’t resist a good rice pudding, esp one made with condensed milk. Bliss.

I was so excited about making this rice pudding since every recipe that I have ever tried from Marcela Valladolid has been a smashing success. I can’t wait for her next cookbook to come out this spring. In the mean time, I’ll made and remake my favorite of her recipes- her Chocolate Margarita… oh you’ve been warned!

The main thing that I changed up from the original recipe is that it called out for golden raisins, and I left them out. One… my rabbit has recently eaten the last of them so I was fresh out. Two… I like my rice pudding creamy so I don’t like the texture of raisins in it. If you like raisins in your rice pudding, and you actually have some, then add them in.


Be sure to save some room after your taco dinner for some of this rich, creamy and delcious Arroz Con Leche. Happy Taco Tuesday!


Arroz Con Leche (Mexican Rice Pudding)

Makes 6 servings


  • 7 cups water
  • 1 cup long-grain white rice
  • 1 (4-inch) cinnamon stick
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can condensed milk
  • 1 cup whole milk
  • 1 teaspoon vanilla extract, or the caviar of 1 vanilla bean
  • 3/4 cup golden raisins (optional)
  • Ground cinnamon, for dusting


  1. In a medium-size heavy saucepan over medium-high heat, combine the water, rice, and cinnamon stick. Bring to a boil, uncovered, and cook until the rice is tender, about 18-20 minutes. Strain out rice and discard the cinnamon.
  2. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk.
  3. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes.
  4. Add the vanilla extract and golden raisins, and stir well.
  5. Serve warm or chilled. Dust the top of the pudding with ground cinnamon prior to serving.

Slightly adapted from Marcela Valladolid, via Food Network


2 thoughts on “Arroz Con Leche (Mexican Rice Pudding)

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