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    You are in: Home / Recipes / Rice Pudding -- Mexican Style, Arroz Con Leche Recipe
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    Rice Pudding -- Mexican Style, Arroz Con Leche

    Rice Pudding -- Mexican Style, Arroz Con Leche. Photo by LinhyLinh

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    5 mins

    1 hrs

    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!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on July 09, 2009

      55

      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! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2009

      55

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2011

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (36)

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    Nutritional Facts for Rice Pudding -- Mexican Style, Arroz Con Leche

    Serving Size: 1 (379 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 448.1
     
    Calories from Fat 62
    14%
    Total Fat 6.9 g
    10%
    Saturated Fat 4.0 g
    20%
    Cholesterol 53.7 mg
    17%
    Sodium 123.9 mg
    5%
    Total Carbohydrate 88.7 g
    29%
    Dietary Fiber 0.7 g
    2%
    Sugars 54.8 g
    219%
    Protein 8.8 g
    17%

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