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Arroz con Leche

This is probably one of the most well-known Mexican desserts, even though it is believed to have Middle Eastern/Persian origins and is found throughout the world in many variations, such as coconut, almond, and orange. The heavy cream gives it a rich mouthfeel and reminds me of the raw milk found in Mexico. This dish is adapted from an old recipe I found in a cookbook without any date or author.

Cooks' Note

Some rices have a higher gluten content than others, making them thicken differently once cooled. If the rice thickens too much, simply stir in a little bit of milk. If you prefer a thinner rice pudding, use whole milk instead of cream.

Recipe information

  • Yield

    serves 6 to 8

Ingredients

1 cup short- or medium-grain rice
2 cups water
3 cups whole milk
1 cup heavy cream
1 large piece canela
1/2 vanilla bean, scraped, or 2 long strips lime or lemon zest
1/4 teaspoon salt
1/3 cup sugar
3/4 cup dark raisins (optional)
Freshly ground, toasted canela, for sprinkling

Preparation

  1. Step 1

    Combine the rice and water in a pot and bring to a boil over medium heat. Cook for a few minutes, stirring occasionally, until the water is almost gone and you can see the bottom of the pot when scraped with a spoon, about 5 minutes. Add the milk, cream, canela, vanilla bean with the pod, and the salt. Bring to a boil over medium heat, stirring occasionally so it doesn’t stick to the bottom. Add the sugar, adjust the heat to maintain a constant soft simmer, and cook until the rice is soft, 20 to 30 minutes. Add the raisins and cook for about 5 minutes longer. Remove from the heat, discard the vanilla pod and the canela, and allow to cool. (You can place a layer of plastic wrap directly on top to prevent a skin from forming.)

    Step 2

    Scoop into bowls, sprinkle the ground canela on top, and serve.

My Sweet Mexico by Fany Gerson Cookbook Cover
Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.
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