Rosa’s Arroz con Leche, the Creamiest Mexican Rice Pudding

This arroz con leche or rice pudding is a favorite dessert at the home of Rosa Camarena. Yes, the very same Doña Rosita who owns La Esperanza, a much-loved Mexican restaurant in Chicago’s Pilsen neighborhood — and the People’s Choice winner for best mole at Pilsen’s 2021 Mole de Mayo festival.

Doña 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 “my daughter has never liked raisins.”

Rosita says she learned to cook back in Mexico, in her mother’s kitchen. “My mother is my cooking inspiration. She taught me to cook, and my older sister.” Offering good food to those in her community is a blessing and privilege, she says. “I’ve had this restaurant for 4 years …. God put this in my hands, this opportunity to have a restaurant and work hard to feed others.

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. 🍚 ❤️

Thank you for sharing this special family receta, Doña Rosita!

Ready to Make Rosa’s Arroz con Leche Rice Pudding?

Rosa’s Arroz con Leche—Mexican Rice Pudding

Recipe by Rosita Camarena

4.4 from 15 votes

Cuisine: Mexican

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Ingredients

• 1 cup rice

• 3 cups water

• 2 to 3 cinnamon sticks, or to taste

• 1 pinch salt

• 1 orange peel strip

• 3 cups regular milk

• 1 can evaporated milk

• 1 can condensed milk

• 1 tsp vanilla extract, or to taste

• 1 can peach slices in their syrup

Directions

• Wash the rice with lukewarm water to rinse away the starch.
• Pour the three milks (regular, evaporated and condensed) into a pan on low heat. Stir and let them slowly start to warm.
• In a second pan, place the 3 cups of water, cinnamon sticks, orange peel and salt. Turn the burner to medium.
• When the water boils, cover with the pan with its lid, so that the cinnamon releases its flavor for a 2 to 3 minutes.
• With the water still boiling, add the rice, lower the heat and let the rice simmer until the water is almost all absorbed.
• 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’t stick.
• Add the peach pieces and the syrup they came or stick to the traditional raisins, whichever you prefer — and serve.

Notes

• If you like your rice pudding extra creamy, you can use 2 cans of evaporated milk instead of 1, says Rosita Camarena. It’s all to taste, however your family likes arroz con leche best!