Rice Pudding -- Mexican Style, Arroz Con Leche

Meanie Queenie's Note:

This arroz con leche recipe comes from a calender cookbook called Mexico, The Beautiful Cookbook. My Mother-in-law was about to throw it out and I found this wonderful rice pudding recipe in it. It is by far the best I have ever tasted. I omit the the lime and orange peel but I am sure it's probably great with it. uuum, uuum good. *I have made no changes to the recipe but want to make a note that many Food.com users state a frustration with the stirring time so feel free to turn the heat up a little but I posted the recipe exactly as it was on the calendar. I apologize to anyone that has been frustrated. The end result is always wonderful though : ) THANKS for all the wonderful reviews, it is very much appreciated. Enjoy!!!

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 cup long-grain white rice (155 g)
• 3 cups water
• 3 inches cinnamon sticks or 1 teaspoon ground cinnamon
• 1 tablespoon very fine julienne strips lime peel (optional)
• 1 pinch salt
• 4 cups milk (or for richer pudding substitute 1 can of evaporated milk and add enough regular milk to equal 4 cup)
• 1 egg
• 1 1/2 cups sugar, to taste (375g)
• 1/3 cup raisins (60 g)
• 1 teaspoon vanilla extract

Directions:

1. Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
2. Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
3. Beat an egg into the milk.
4. Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
5. Add the raisins and vanilla and cook for 2 minutes.
6. Remove from the heat and let cool for 10 to 20 minutes.
7. Transfer to a platter or individual bowls and refrigerate.
8. Garnish with ground cinnamon if desired.

Reviews

[Chef #1319223]

GREAT RECIPE! Now, what I got frustrated with was the stirring. I kept on stirring that thing for 1 hour (I'm not exaggerating) over low heat and it was still not thickening. So what I did was I brought it to high heat and let it boil a little, then started stirring again, and THEN it thickened! I forgot to put the salt and I didn't put the lime peel. I also put only 3/4 cup of sugar and the sugar level is good. It tastes great!!! If anyone is having the same stirring problem, I think the solution is just to bring up the heat and let it boil a little, then stir. I guess the stirring over low heat is just to make sure the rice is not hard (?). Thanks for posting this one up! This is the recipe I'll use whenever I want to make some more Arroz Con Leche! :)

[Chef #1429454]

I made a double batch of this recipe, and cooked it in my slow cooker. Well lets just say it filled a 6quart slow cooker. Yeah I know a lot of rice, an as soon as my 4 boys tasted it there was none left. this recipe is a deffinate keeper. Yummy!!!

[suppaduppa]

i used evaporated milk with regular milk, it didn't seem to take too long to thicken. i also used lime peel and 1 cinnamon stick. it tasted just like the arroz con leche u get in the market frozen, the ones that come in individual cups. i liked this recipe, not too complicated. i'm quite lazy. i also omitted the raisins, not a fan.