Arroz Con Leche is the perfect crowd pleaser dessert. It’s simple, it’s delicious, and it’s so easy to make. This creamy Mexican Postre is rich and milky, with the most amazing texture.
In a medium saucepan add the 3 milks and keep warm over low heat.
In a separate large saucepan, add the 3 cups of water, salt, lime peel, and cinnamon sticks. Bring to a boil for a couple of minutes.
Add the rice and reduce the heat to medium-low and cook uncovered, stirring once or twice. Cook for 15 minutes.
Add the warm milk mixture over the rice, stir, and reduce the heat to low. Simmer for about 30 minutes (uncovered), stirring occasionally.
Note: Keep an eye on it to make sure the rice doesn’t flow over.…I cannot stress this part enough!
Turn off the heat and remove the cinnamon sticks & lime peel. If adding raisins, add them at this point. Let it cool slightly for about 30 minutes.
The Arroz con Leche can be served warm, at room temperature, or cold.
Notes
Note #1: Cinnamon sticks are best as they release a stronger taste but in a pinch, you can add 1 teaspoon of ground cinnamon
Note #2: Rinse and wash the rice well to remove the starch. Otherwise the rice will become very dense & sticky.
Note #3: By letting the cinnamon boil for a couple of minutes in the water, it will release all of its' flavors more easily. The lime peel is a great acid addition to balance the sweetness of the condensed milk.
Note #4: The last 30 minutes of resting time are very important to create the perfect creamy consistency.