End your Cinco de Mayo menu with a traditional and comforting arroz con leche (rice pudding) developed by San Antonio’s Mixtli Chefs from a traditional Pueblan menu.
recipe 
yields
4-6 servings
3 cups milk
1 cup rice, short-grain or medium-grain
2 cinnamon sticks
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla
¼ teaspoon salt
½ cup raisins, soaked in warm water
Ingredients
steps
- Heat milk and 1¼ cups water in large pot set over medium-low heat until it comes to slow simmer. Stir in rice and cinnamon sticks and keep it barely simmering, uncovered and stirring occasionally, until rice is softened, about 20 to 30 minutes.
- When rice is soft, remove cinnamon and stir in condensed milk, vanilla, salt, and raisins. Return to light simmer and cook for an additional 10 to 15 minutes, until most of the liquid is absorbed and rice has pudding-like consistency.
- Serve warm or refrigerate in individual serving bowls for later.
Date Published: 04.30.16
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Recipe By
Diego Galicia and Rico Torres in San Antonio, Texas -
Contributing City
San Antonio
