Mexican Rice Pudding

Arroz con Leche


Preparation info

  • Difficulty


  • 8


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

I distinctly remember having a warm bowl of arroz con leche y pasas (with raisins) for breakfast before going to school, especially on a cold morning. Instead of using just evaporated milk, like mi mamá did, I changed her recipe a bit and added sweetened condensed milk. The wonderful memories of my brother Carlos and I sitting in our warm kitchen are still with me. I can still hear mi mamá telling us to hurry so we wouldn’t be late for school.


  • cups water
  • 2 cinnamon sticks
  • 3 to 5 whole cloves
  • ¼ teaspoon salt
  • ¾ cup long-grain white rice
  • ¾ cup evaporated milk
  • ½ cup sweetened condensed milk (recommend La Lechera)
  • 1 cup dark raisins
  • 1 tablespoon ground cinnamon, for sprinkling when serving


Over high heat, bring the water to a boil with the cinnamon sticks, cloves, and salt. Remove from the heat and cover. Steep for about 45 minutes to 1 hour.

Remove cinnamon sticks and cloves and discard. Add rice and over medium heat boil for 20 minutes.

Add the evaporated milk, condensed milk, and raisins and continue to cook over low heat for about 10 minutes. Stir gently but be careful not to stir too much so rice doesn’t get mushy.

Ladle into bowls and sprinkle with cinnamon.