In Mexican cuisine, Ceylon cinnamon is considered the essential standard rather than a luxury variant. Its soft, papery quills break down perfectly to infuse the milk with a delicate, woody citrus aroma that complements the rich sweetness of condensed milk.
Classic Mexican Arroz con Leche
- Prep time: 10 minutes
- Cook time: 35 minutes
- Yield: 6 servings
Base Ingredients
- 1 cup Long-grain white rice (rinsed thoroughly under cold water)
- 2 cups Water
- 2 sticks Ceylon cinnamon (canela)
- 1 strip Orange or lime peel (optional, for brightness)
Milk Mixture
- 4 cups Whole milk
- 1 can (14 oz) Sweetened condensed milk
- 1 can (12 oz) Evaporated milk
- 1 tsp Pure vanilla extract
- ¼ tsp Salt
For Serving
- 1 tsp Ground Ceylon cinnamon (for dusting)
- ⅓ cup Raisins (optional, soaked in warm water to plump)
Step-by-Step Instructions
- Infuse the Rice Base: In a large, heavy-bottomed pot, combine the rinsed white rice, 2 cups of water, your Ceylon cinnamon sticks, and the citrus peel (if using). Bring the mixture to a boil over high heat.
- Simmer and Absorb: Once boiling, turn the heat down to low, cover the pot with a tight-fitting lid, and let it simmer for about 15 minutes. The rice should absorb all the liquid and become tender, while absorbing the golden hue and fragrant aroma of the cinnamon sticks. Remove and discard the citrus peel.
- Add the Three Milks: Pour the whole milk, evaporated milk, and sweetened condensed milk directly into the pot with the rice and cinnamon sticks. Stir well to integrate the thick condensed milk.
- Thicken the Pudding: Cook the mixture uncovered over medium-low heat for 20 to 25 minutes. Stir frequently with a wooden spoon—especially across the bottom of the pot—to prevent the milk sugars from scorching.
- Finish with Aromatics: The mixture will look slightly loose but will thicken dramatically as it cools. Remove the pot from the heat. Stir in the vanilla extract, salt, and the plumped raisins (if using).
- Cool and Set: You can remove the large cinnamon sticks or leave them in for a rustic presentation. Let the pudding cool to room temperature, then transfer it to individual serving bowls.
- Serve: Dust the top generously with freshly ground Ceylon cinnamon. This dessert can be enjoyed warm straight from the stove or chilled completely in the refrigerator.
Alba Ceylon Cinnamon from Sri Lanka | Gourmet Ceylon Cinnamon
