Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Ana Frias of Muy Delish shares a childhood favorite: cinnamon-spiked arroz con leche.
Mexican rices pudding is satisfying any time of day, hot or cold. Photo: Ana Frias
Arroz Con Leche (Mexican Rice Pudding)
As simple this arroz con leche is, it’s also very delicious. It’s one of the few desserts I had as a child. In fact, my mom used to make only two dessert for me — this one and platanos con crema (bananas and cream). Maybe she only had two in her rotation since she wasn’t a dessert person! For this recipe, I used the La Lechera brand of sweetened condensed mil — that’s the one I grew up with — but you can use any you like.
1 cup long-grain white rice
3 cups of water
1 piece of a cinnamon stick
1 ¼ cup milk (you can use whole or 2 percent)
1 cup of condensed milk
½ teaspoon pure vanilla extract
1/3 cup of raisins (optional)
Ground cinnamon, for dusting
In a medium pot, add the water, rice, and cinnamon stick. Over high heat, bring to a boil. At this point, reduce the heat and simmer uncovered for about 20 minutes, until rice is tender.
In a small bowl, mix the milk and condensed milk until well blended. When the rice is ready, add the milk mixture to the pot. Cover the pot and keep cooking until it thickens, about 10 to 15 minutes, stirring constantly.
Serve warm or refrigerate covered until ready to eat.
More Latin-inspired desserts to savor:
What’s your favorite Latin dessert? Tell us below!