How to Make Arroz con Leche (Mexican Rice Pudding)

This delightful dessert is easy to make - perfect for when you don't have a lot of time. Serves 8 to 10.

Things You'll Need

• 2 c. water
• 1/4 tsp. salt
• 4 c. milk
• 1 c. sugars
• ground cinnamon
• 1-by-1-inch piece limes rind, colored part only
• medium-size saucepans
• 1/2 c. raisins
• bowls
• 3 large egg yolks
• 1/4 c. dry sherry
• 1/4 tsp. vanilla extract
• 1 piece cinnamon sticks
• 1 c. long-grain rice
• 1/2 c. toasted, sliced almonds
• Ground Cinnamon
• Bowls
• Medium-size Saucepans

Instructions

1. Combine the raisins and sherry in a bowl.

2. Soak the rice in hot tap water for 15 minutes, then rinse with cold water.

3. Drain the rice and pour into a medium-size saucepan.

4. Stir in 2 c. water, the salt, cinnamon stick and lime rind.

5. Bring the mixture to a boil, reduce the heat to low, and cover.

6. Cook the rice mixture until all of the water has evaporated (about 18 minutes).

7. Take out the lime rind and add the sugar, milk and cinnamon to taste.

8. Cook over low heat, uncovered, until the milk starts to thicken, and then remove from the heat.

9. Drain the raisins and stir them into the rice.

10. Stir in the vanilla extract and egg yolks and return the mixture to low heat for a few minutes longer.

11. Remove the rice from the pan and let cool.

12. Serve the pudding cold with the almonds sprinkled on top.

Tips & Warnings

• Thickening the milk too much will make your pudding too thick, so take care to watch this step.