Arroz con Leche con Dulce de Garbanzos

Rice Pudding with Candied Garbanzos


Preparation info

  • Difficulty


  • Serves


Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

In Oaxaca, arroz con leche is traditionally served with candied garbanzos because we are extra like that. This combination sounds weird, but it’s actually very good. Think of it as the Oaxacan version of those sweet red bean desserts in Japan. The candied garbanzos have a similar texture to candied sweet potatoes and add a nice layer of caramel flavor into the milky spiced rice.


For the Candied Garbanzos

  • 12 ounces (4 cones/340 g) piloncillo (Mexican-style unrefined brown sugar)
  • 1 (3-inch/7.5 cm) cinnamon stick
  • 2 tablespoons star anise, tied in a sachet
  • 1 cup (200 g) sugar
  • 1 (15-ounce/425 g) can garbanzo beans, drained

For the Arroz con Leche

  • 4 cups (760 g) jasmine rice
  • 4 (12-ounce) cans evaporated milk
  • 1 pound (455 g) sugar
  • 2 (3-inch/7.5 cm) cinnamon sticks
  • ½ teaspoon grated lime zest


Make the Candied Garbanzos

In a heavy-bottomed pot over medium heat, combine 2 cups (480 ml) of water, the piloncillo, cinnamon stick, star anise, and sugar. Bring to a simmer and mix until the piloncillo has fully dissolved. Add the garbanzo beans and continue simmering until the garbanzos are completely tender and a syrup starts to form. Once the syrup is the texture of honey, about 5 minutes total, remove from the heat. It is ready.

For the Arroz con Leche

In a heavy-bottomed pot over medium heat, bring 6 cups (1.4 L) of water to a boil. Add the rice and lower the heat to a simmer. When the rice is cooked, about 15 minutes later, add the evaporated milk, sugar, cinnamon sticks, and lime zest. Keep simmering for about 10 minutes more, until the sugar is dissolved and the texture of the rice and milk is thick, like a traditional pudding.

When ready to serve, serve the rice pudding with the candied garbanzos on top.