This rice pudding is decadent – creamy & sweet – both warm and chilled. It is similar to the Indian sweet Phirni (Firni) – the difference being that Phirni uses saffron and/or cardamon, while Arroz Con Leche uses cinnamon.
I remember my grandmother making her famous Phirni when I was a little girl, simmering it for what seemed like hours. The end result would be worth the wait. This recipe below, adapted from FOOD Network, is a quicker method, and tastes almost as good (I say almost, because, really, what can beat grandma’s cooking?!?!).
I served this as dessert at a Homemade Chipotle-Style Tortilla Salad buffet for family a few months back.
Eggless Mexican Rice Pudding – Arroz Con Leche
- 2 cups long grain white rice
- 12 cups water
- 3 big cinnamon sticks
- 2 (12 oz) cans evaporated milk
- 2 (14 oz) cans condensed milk
- 2 cups whole milk
- 1 cup golden raisins
- 1 cup slivered almonds (toasted)
- Ground cinnamon for dusting
1) Bring water, rice, and cinnamon sticks to boil, uncovered, in a large heavy saucepan.
2) On medium-high heat, cook the rice for about 15 minutes.
3) Strain the liquid and cinnamon sticks. Return rice to the saucepan.
4) Add the condensed milk, evaporated milk, and whole milk to the rice.
5) Bring to boil on medium-high heat, and the reduce to low. Cook uncovered for another 20 minutes, stirring often.
6) Check rice for doneness. Stir in the raisins and remove from heat.
7) Before serving, top with slivered and toasted almonds, and a sprinkle of cinnamon powder.
CAN BE SERVED WARM or COLD.