Simple arroz con leche recipe from Colima, Mexico

Posted on February 5, 2014

by arcelia4

This is a basic and traditional arroz con leche recipe, typical in the Central West coast of Mexico – Jalisco, Colima, and Michoacan. My mother and grandmothers arroz con leche is reason number 3 that I was a large little girl. They would not stop making it and I could not stop eating it. If you want to know more on how to make your own arroz con leche, visit my post here.

arroz con leche in a pot over a fire — *arroz con leche* on the farm

My grandparents and parents grew up on farms where they had access to fresh milk – that is the ideal way to make this recipe. But you can substitute with store bought milk, I recommend whole milk, evaporated milk, sweetened condensed milk, or heavy cream.

In our family this is a snack, not a dessert. But there is nothing stopping you from having this as a dessert. It’s up to you whether you want to serve this cold or hot but do remember to add extra milk if you want to consume cold since the rice will absorb most of the dairy as it cools.

Basic Arroz Con Leche Recipe -Mexico

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 to 4 servings 1x

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Description

Traditional arroz con leche recipe from Central, West coast of Mexico.

Tools: medium pot, wooden spoon

Ingredients

Scale

1 cup rice
1 ceylon cinnamon stick (or 2 teaspoon of cinnamon powder)
5 cups of milk
½ cup of sugar

Instructions

Boil rice with 4 cups of milk and cinnamon stick on medium heat.
When the milk begins to boil you should start stirring and best to not stop. Constantly stirring releases more starch and makes it creamier. This also helps prevent it from sticking and burning.
When the rice has cooked and the texture is how you want it (should be creamy), remove from the heat and add 1 cup of milk. Adding this cup at the end will help with creaminess, as the rice cools it will absorb this extra milk.