Mexican Orange-Cinnamon Arroz con Leche Rice Pudding (8)
Official creator video for the same dish and method
Official cooking video · Pati Jinich · YOUTUBEMexican Orange-Cinnamon Arroz con Leche Rice Pudding (8)
A creamy Mexican rice pudding simmered with milk, sweetened condensed milk, orange peel and a cinnamon stick. Adapted from Pati Jinich's 6–8-serving recipe, here divided into eight small bowls.
Ingredients
servings: 8 · Check ingredients
Steps
- 01
Combine 1 cup rice and 2 cups water in a heavy saucepan; bring to a boil over medium heat and simmer for about 5 minutes.
- 02
Stir in 4 cups milk, 1/2 cup condensed milk, 1 tsp vanilla, orange rind, cinnamon stick, 1/4 tsp salt and 3 tbsp sugar. Heat until the mixture gently simmers.
- 03
Reduce to low heat and simmer 35–40 minutes, stirring often to prevent scorching, until the rice is soft. Leave some free liquid; the pudding thickens as it cools.
- 04
Turn off the heat and remove the orange rind and cinnamon stick. Fold in the optional 1/4 cup raisins now.
- 05
Divide among eight small bowls. Serve warm immediately or cool promptly in shallow containers and refrigerate within two hours.
- 06
If desired, dust the eight bowls with a total of 1/4 tsp ground cinnamon. Keep chilled portions refrigerated until serving.
Before you cook
Milk and condensed milk contain dairy allergens. Wash the orange rind and remove the cinnamon stick before serving. Cool milk-based rice pudding quickly in shallow containers and refrigerate within two hours at or below 4°C; reheat leftovers evenly to 74°C. No actual cooking or video playback testing was performed.
Allergens: MILK (milk and sweetened condensed milk), POSSIBLE SULFITES (check raisins label, if used)
Image & source credits
These illustrations stand in for food photos.
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