{"id":12360,"date":"2025-07-04T17:56:54","date_gmt":"2025-07-04T17:56:54","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=12360"},"modified":"2025-08-15T17:02:25","modified_gmt":"2025-08-15T17:02:25","slug":"rosas-arroz-con-leche-mexican-rice-pudding","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/rosas-arroz-con-leche-mexican-rice-pudding\/","title":{"rendered":"Arroz con Leche de Rosa, el arroz con leche mexicano m\u00e1s cremoso"},"content":{"rendered":"\n

This arroz con leche or rice pudding is a favorite dessert at the home of Rosa Camarena. Yes, the very same Do\u00f1a Rosita who owns La Esperanza,<\/a> a much-loved Mexican restaurant in Chicago\u2019s Pilsen neighborhood \u2014 and the People\u2019s Choice winner for best mole at Pilsen\u2019s 2021 Mole de Mayo festival.<\/a><\/p>\n\n\n\n

Do\u00f1a Rosita tells Famiia Kitchen she makes this sweet dish regularly for her daughter, who loves it with lots of cinnamon and duraznos or peaches on top. She says you can of course use raisins, which are traditional, but it is always peaches in their home because \u201cmy daughter has never liked raisins.\u201d<\/p>\n\n\n\n

Rosita says she learned to cook back in Mexico, in her mother\u2019s kitchen. \u201cMy mother is my cooking inspiration. She taught me to cook, and my older sister.\u201d Offering good food to those in her community is a blessing and privilege, she says. “I\u2019ve had this restaurant for 4 years …. God put this in my hands, this opportunity to have a restaurant and work hard to feed others.<\/p>\n\n\n\n

Familia Kitchen is honored to share this receta for arroz con leche, a traditional dessert served regularly on Mexican and many Latino tables. It takes us right back to childhood memories of dipping a spoon into a bowl of creamy, cinnamony rice pudding. Each bite was crunchy-soft, sweet, and just a bit savory. Arroz con leche is love in a bowl. \ud83c\udf5a \u2764\ufe0f<\/p>\n\n\n

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Do\u00f1a Rosita learned to make her family arroz con leche from her own mother and sister, when she was growing up <\/figcaption><\/figure>\n<\/div>\n\n\n

Thank you for sharing this special family receta, Do\u00f1a Rosita! <\/p>\n\n\n\n

Ready to Make Rosa\u2019s Arroz con Leche Rice Pudding?<\/h2>\n\n\n
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\n\t\t\t\t\"Rosa\u2019s\t\t\t\t
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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Rosa\u2019s Arroz con Leche\u2014Mexican Rice Pudding<\/h2>\n\n
\n \t\t \t\t\tRecipe by Rosita Camarena<\/span>\n \t\t\n
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  • <\/li>
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  • <\/li><\/ul>4.4<\/small> from<\/small> 15<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    4 <\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    35<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      1<\/span> cup<\/span> rice<\/span><\/p><\/li>

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      3<\/span> cups<\/span> water<\/span><\/p><\/li>

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      2 to 3<\/span> cinnamon sticks, or to taste<\/span><\/p><\/li>

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      1<\/span> pinch<\/span> salt<\/span><\/p><\/li>

    • <\/span>

      1<\/span> orange peel strip<\/span><\/p><\/li>

    • <\/span>

      3<\/span> cups<\/span> regular milk<\/span><\/p><\/li>

    • <\/span>

      1<\/span> can<\/span> evaporated milk<\/span><\/p><\/li>

    • <\/span>

      1<\/span> can<\/span> condensed milk<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> vanilla extract, or to taste<\/span><\/p><\/li>

    • <\/span>

      1<\/span> can<\/span> peach slices in their syrup<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Wash the rice with lukewarm water to rinse away the starch. <\/li>
      • Pour the three milks (regular, evaporated and condensed) into a pan on low heat. Stir and let them slowly start to warm.<\/li>
      • In a second pan, place the 3 cups of water, cinnamon sticks, orange peel and salt. Turn the burner to medium. <\/li>
      • When the water boils, cover with the pan with its lid, so that the cinnamon releases its flavor for a 2 to 3 minutes.<\/li>
      • With the water still boiling, add the rice, lower the heat and let the rice simmer until the water is almost all absorbed.<\/li>
      • Add the warmed 3 milks plus vanilla extract to the rice. Raise the heat to medium and let the rice mixture simmer for 20 to 30 minutes, until it is fully cooked, yet still creamy. Stir the rice with a wooden spoon every so often to help make sure it doesn\u2019t stick.<\/li>
      • Add the peach pieces and the syrup they came or stick to the traditional raisins, whichever you prefer \u2014 and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • If you like your rice pudding extra creamy, you can use 2 cans of evaporated milk instead of 1, says Rosita Camarena. It\u2019s all to taste, however your family likes arroz con leche best!<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t