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Sweet Rice

Sweet Rice

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crys7422

Often called Arroz con Leche, this is a sweet custard-like pudding. I haven't had a single person not love this traditional Mexican rice pudding. You might want to double the recipe!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  2. Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.
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Reviews

ben's mommy
109
6/15/2010

This is a great recipe!! I made a few minor changes and substituted the 1 cup of whole milk with evaporated milk and used sweetened condensed milk instead of the heavy cream. This is the closest I have come to finding a recipe that tastes like my Grandma's!! Thanks!

SHORECOOK
64
1/18/2011

SMOOTH & CREAMY! This is not overly sweet. I thought I had made it wrong because it wasn't thick like other rice puddings. I researched Arroz con Leche and found it is "soupier" than American rice puddings. I cooked it a little longer to thicken to my preference, and once it cooled, it was perfect. SMOOTH & CREAMY! Thank you crys7422 for sharing your recipe. I learned something new tonight!

lenihan5
35
5/27/2011

I did as one reviewer and used sweetened condensed milk to replace that 2nd cup of milk. It was very good and made it more rich. If you do this, remember, do not add that 1/3 cup sugar. Try it first.