Creamy Cinnamon Rice Pudding (Arroz con Leche)

By Sprig Originals ✓ · cooked up in Sprig

A slow-simmered Mexican rice pudding built the traditional way: rice softened in cinnamon-scented water, then finished with whole and evaporated milk until it turns glossy and spoon-coating. Low heat and steady stirring are the whole trick — no scorched bottom, no gummy rice, just a warm, fragrant pudding you can eat hot or chilled.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 2 Mexican cinnamon sticks (canela), about 4 inches each
• 1 strip lime or orange peel, 2 inches, no white pith
• 1/8 teaspoon fine sea salt

• 3 cups whole milk
• 1 can (12 oz) evaporated milk
• 1/2 cup granulated sugar
• 2 tablespoons sweetened condensed milk, optional for extra richness
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon unsalted butter

• 1/2 teaspoon ground cinnamon
• 1/3 cup raisins, optional
• 2 tablespoons toasted sliced almonds, optional

Instructions

1. Rinse the rice in a fine-mesh strainer under cool water for about 30 seconds, just until the water runs mostly clear — you want to remove loose dust but keep enough surface starch to thicken the pudding. Drain well.
2. In a heavy-bottomed 4-quart saucepan or Dutch oven, combine the drained rice, 2 cups water, cinnamon sticks, citrus peel, and salt. Bring to a boil over medium-high heat, then immediately reduce to low, cover, and simmer 15 to 18 minutes, until nearly all the water is absorbed and the grains are tender but still have a slight bite. Do not drain.
3. Uncover and add the whole milk, evaporated milk, and sugar. Stir until the sugar dissolves. Raise the heat to medium just until you see the first lazy bubbles at the edge, then drop it to low — the surface should barely shiver, never boil.
4. Simmer uncovered 25 to 35 minutes, stirring with a wooden spoon or silicone spatula every 2 to 3 minutes at first and then nearly constantly for the last 10 minutes. Sweep the spoon flat across the bottom and into the corners each time; that is where scorching starts. If you smell anything toasty, lower the heat immediately and do not scrape up any browned bits.
5. If using raisins, stir them in during the final 10 minutes so they plump without turning to mush.
6. The pudding is done when it coats the back of the spoon and a spatula dragged across the bottom leaves a trail that fills in slowly, about 3 to 4 seconds. It should still look a little loose and soupy — it thickens a lot as it cools. Total volume will have reduced noticeably.
7. Remove from the heat. Fish out and discard the citrus peel; keep the cinnamon sticks for garnish if you like. Stir in the vanilla, butter, and the sweetened condensed milk if using. Let stand 10 minutes, stirring once or twice, to settle.
8. Serve warm in bowls with a heavy dusting of ground cinnamon and toasted almonds, or press plastic wrap directly on the surface and chill at least 3 hours for a thicker, cold pudding.

Chef's tips

Nutrition (per serving, estimated)

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