Photograph of the finished Arroz con leche mexicano

Mexico · Cháo sữa gạo quế Arroz con leche

Arroz con leche mexicano

45 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 8.5 oz
  • Photograph of Fresh milk Fresh milk 5 ⅛ cups
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Sugar Sugar 4.9 oz
  • Photograph of Raisins Raisins 2.8 oz
  • Photograph of Sweetened condensed milk Sweetened condensed milk ⅓ cup
  • Photograph of Vanilla Vanilla 0.3 oz
  • Photograph of Cinnamon powder Cinnamon powder 0.1 oz

Method

  1. 1 Soak the rice for 30 minutes, then cook it with 250 ml of water and a cinnamon stick for 15 minutes, or until the grains crack open.
  2. 2 Pour in the fresh milk in small increments, adding more only when the rice has almost absorbed all of it, for a total of about 20 minutes.
  3. 3 Add sugar and condensed milk and stir continuously for 5 minutes, as sugar can easily burn at the bottom of the pot.
  4. 4 Add the raisins at the last 5 minutes so they can swell without dissolving.
  5. 5 Turn off the heat when the porridge is slightly thinner than desired, as it thickens considerably when cooled. Sprinkle cinnamon powder on top.

With an appliance

  • Oven 50 min

    Replace steps 2 and 3: put the cooked rice, milk, sugar, and condensed milk into a covered bowl, bake on the middle rack of the oven at 150 degrees for 25 minutes, stirring at the 15th minute; open the lid, add the raisins from step 4, and bake for another 5 minutes to prevent the milk from sticking to the bottom.

Start cooking