Authentic home cooking from Mexico, with US measurements. 
Arroz con Leche
This recipe was passed down to me by my mom. It was one of my favorite desserts as a child. It's very easy to make. My only tip is to keep a close eye on it and stir occasionally. As soon as it starts to thicken, take it off the heat right away because it will continue to thicken a bit more after serving.
Arroz con Leche
This recipe was passed down to me by my mom. It was one of my favorite desserts as a child. It's very easy to make. My only tip is to keep a close eye on it and stir occasionally. As soon as it starts to thicken, take it off the heat right away because it will continue to thicken a bit more after serving.
Open in Cookpad AppSteps
- 1
Rinse the rice and cook it with the water, lemon peel, and cinnamon stick.
- 2
Once the rice starts to soften and the water has evaporated, add the hot milk and sugar.
- 3
Cook over medium heat, stirring occasionally so it doesn't stick to the bottom, for about 1 hour until it thickens. The milk should be boiling; if the heat is too low, it will take much longer to thicken and the rice may get mushy. Keep an eye on it to make sure it's boiling well without boiling over.
- 4
Remove the cinnamon stick. I like to leave the lemon peel in as a little treat when you find it, but you can remove it if you prefer.
- 5
Pour into individual bowls or a round baking dish and sprinkle with ground cinnamon.
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