Mexican Rice Pudding Recipe: Arroz Con Leche With Cinnamon Infusion

This traditional Mexican dessert transforms simple ingredients into a creamy, comforting treat. The warm aroma of cinnamon and vanilla fills the kitchen as the rice slowly absorbs the sweetened milk.

I developed this method to ensure the perfect balance of textures—tender rice grains suspended in a rich, custard-like base. The addition of raisins adds natural sweetness and a pleasant chew.

What results is a silky smooth pudding with a subtle spiced warmth that lingers. Each spoonful delivers the familiar taste of home, elevated by carefully selected flavors.

Serve warm or chilled, with a dusting of cinnamon for the finishing touch. This dish brings authentic taste without complicated techniques.

Ingredients for Mexican Rice Pudding

Simple pantry staples create this creamy, spiced Mexican dessert with authentic flavor.

The rice quality matters—long-grain white rice gives the ideal texture. Goya or Mahatma brands are reliable and widely available. For the milk, whole milk is non-negotiable (the fat content creates that silky base). I source my cinnamon sticks from Penzeys for consistent quality. The condensed and evaporated milk should be full-fat versions—low-fat will give a thinner pudding.

No raisins? Dried currants or chopped dates work equally well. For a lighter version, half-and-half instead of whole milk (but the texture won’t be as rich). The vanilla should be pure extract—imitation has a harsh aftertaste. If avoiding eggs, cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) can thicken instead. Ground cinnamon can substitute the sticks at 1 tsp per stick.

This pudding thickens as it cools. Store in an airtight container in the fridge for up to 5 days. The flavors deepen overnight. Reheat gently on the stove with a splash of milk. For longer storage, freeze portions for up to 3 months—thaw in the fridge before reheating.

Step-by-Step Instructions for Mexican Rice Pudding

This traditional method ensures a creamy, cinnamon-infused pudding with perfect texture every time.

Step 1: Prepare the Rice Base

Rinse the 1 cup long-grain white rice under cold water until the water runs clear. This removes excess starch that could make the pudding gummy. In a heavy-bottomed pot, combine the rinsed rice with 4 cups whole milk, 2 pieces cinnamon sticks, and 0.25 tsp salt.

Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching. Once boiling, reduce heat to low and simmer uncovered for 20 minutes, stirring frequently. The rice should be tender and the mixture slightly thickened, with the cinnamon sticks infusing their warm aroma throughout.

Step 2: Sweeten and Enrich the Mixture

Stir in the 0.75 cup granulated sugar until fully dissolved. Add the 1 can sweetened condensed milk, 1 can evaporated milk, 2 tbsp unsalted butter, and 0.5 cup raisins. The condensed milk adds richness, while the evaporated milk contributes to the creamy consistency without thinning the mixture.

Increase the heat slightly to medium-low and cook for another 15 minutes, stirring constantly. Watch for the mixture to thicken enough to coat the back of a spoon. The raisins will plump as they absorb the liquid, and the pudding will take on a light caramel color from the sugars.

Step 3: Temper and Incorporate the Egg Yolks

In a small bowl, whisk the 2 whole egg yolks until smooth. Slowly ladle about 1 cup of the hot rice mixture into the yolks while whisking constantly. This tempering process prevents the eggs from curdling when added to the hot liquid.

Pour the tempered egg mixture back into the pot, stirring vigorously. Cook for an additional 5-7 minutes over low heat until the pudding reaches your desired thickness. The texture should be creamy but not runny, with the rice grains fully tender and suspended evenly throughout.

Step 4: Finish with Vanilla and Cinnamon

Remove the pot from heat and stir in the 2 tsp vanilla extract. Discard the cinnamon sticks and let the pudding cool slightly. The vanilla will bloom in the warm mixture, adding depth to the flavor profile.

Ladle the pudding into serving bowls or a large dish. Dust the top with 1 tsp ground cinnamon for a warm, aromatic finish. Serve warm or chilled—the pudding will thicken further as it cools, so adjust consistency with a splash of milk if needed before serving.

Common Mistakes When Making This Recipe

Overcooking the Rice

Starting with mushy rice ruins the texture. Rinse your 1 cup long-grain white rice well, then cook it just until tender—not beyond. I check at 18 minutes and stop when grains are soft but still hold shape. 🌟

Skipping the Tempering

Adding 2 egg yolks directly to hot liquid causes curdling. Always temper by slowly whisking 1 cup of the hot mixture into the yolks first. This gentle heating prevents scrambled eggs in your pudding.

Wrong Milk Choices

Using low-fat milk makes a thin, sad pudding. Stick with whole milk, condensed, and evaporated as written. The fat is what gives that luxurious, creamy mouthfeel we all love.

Insufficient Stirring

Rice pudding scorches easily. Stir every 2-3 minutes during the 15-minute thickening phase. I use a wooden spoon to scrape the bottom—prevents that burnt layer no one wants.

Rushing the Cooling

Serving too hot means runny pudding. Let it rest 10 minutes off heat to thicken properly. The texture transforms from soupy to perfect custard-like consistency during this time.

Over-Sweetening

Taste before adding extra sugar. The 0.75 cup sugar plus condensed milk is plenty for most. Remember, the raisins add natural sweetness as they plump during cooking. 💡

Frequently Asked Questions