Rice Pudding -- Mexican Style, Arroz Con Leche

"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!!!"
photo by LinhyLinh photo by LinhyLinh
photo by LinhyLinh
photo by MELLYMEL_25 photo by MELLYMEL_25
photo by onesweetsin27 photo by onesweetsin27
photo by Edwin G. photo by Edwin G.
photo by pattyg8306 photo by pattyg8306
Ready In:
1hr 5mins




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

Questions & Replies

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  1. 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! :)
  2. madriz13
    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!!!
  3. sjbst105
    This was absolutely wonderful! So much so, that I had people from my Church who are from the Hispanic community asking for my recipe! Took a long time to get it to boiling, but then, I increased the ingredients to make 30 servings... if you do this, make sure you have a stirring partner! :)
  4. 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.
  5. Erika K.
    not for me


  1. adobea_williams
    I halved the recipe but still used a whole egg because it took much less mixing to get it to thicken.
  2. isabelita_casillas
    Taste just like the one my mother used to make when I was young. Instead of using vanilla extract I used whole vanilla beans and added it to the rice when I cooked it in the water with cinammon. It was yummy my husband and daughter laughed it.



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