Rice Pudding -- Mexican Style, Arroz Con Leche

READY IN: 1hr 5mins
Recipe by Dachshund Lover

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!!!

Top Review by garciaJNC

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! :)

Ingredients Nutrition


  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.

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