Traditional Mexican Rice Pudding

Sophia Rivera
A very traditional and delectable arroz con leche that you won’t be able to resist! Preparing this delish and traditional Mexican rice pudding will not only take you down memory lane but also will pamper your tummy. It’s time to let cinnamon cookies, rice, evaporated milk, pecans, and condensed milk do their job and spoil you a bit!
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Ingredients
4
Portions
  • 1 cup rice, soaked
  • 2 cups water
  • 1 can condensed milk, 12.1 oz
  • 1 can evaporated milk, 13.4 oz
  • 1 sprig cinnamon
  • 1 lime zest
  • 3/4 cups pecans, chopped 
  • 4 cinnamon cookies
  • 1 tablespoon cinnamon powder
Preparation
20 mins
40 mins
Easy
  • In a small pot, bring water to a boil. Add rice. Once it comes to a boil, lower heat over low heat and cover. Let cook until water has almost evaporated.
  • Mix evaporated milk and condensed milk. Pour into previous mixture. Add cinnamon stick and lemon zest. Let thicken.
  • Add pecans and mix. Let cool.
  • Serve traditional Mexican rice pudding in a snack bowl with cookies garnished with chopped pecans and cinnamon powder.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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