Snack · 50 min · mexican

Arroz con Leche

A Mexican snack built around short-grain rice and water — on the table in 50 minutes. The macros do the talking: 9g protein, 74g carbs, and 11g fat in every 420-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1 cup Short-grain rice
• 2 cups Water
• 4 cups Whole milk
• 1/2 can Sweetened condensed milk
• 2 Cinnamon sticks
• 1 strip Lime peel
• 1/3 cup Raisins
• 1 tsp Ground cinnamon

Steps

1. Simmer the rice in the water with the cinnamon sticks and lime peel until the water absorbs, about 12 minutes.
2. Add the milk and condensed milk and cook on the lowest heat, stirring often, 30 minutes.
3. The pudding is done when it thickly coats a spoon — it firms more as it cools, so stop while it still flows.
4. Stir in the raisins off the heat.
5. Serve warm or chilled, in bowls dusted with ground cinnamon.
6. Comfort in a bowl, from every abuela kitchen.

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