So, let me just say… I have had this baby just waiting to get posted and shared with y’all! What better time than now (when it is chilly out) to share this, right?!?! This arroz con leche recipe would make for a really great Christmas / New years morning warm treat! Don’t ‘cha think?
Arroz con leche is one of those recipes that brings me back to childhood. My mom or family would make it and I have just always loved it. Keep in mind that many spanish cultures make this, and some places have different recipes / variations. In fact, in Mexico alone, each state has very different ways of making things. That is why something like “enchiladas” can be very different depending on what restaurant you go to and things like where the owners of the restaurant or their ancestors are originally from from (i.e. Zacatecas, Oaxaca, Michoacán, Sinaloa etc). But, this recipe right here… this is my favorite way so far of making Mexican rice pudding. So, I hope y’all enjoy it as well!
But, before we get started – I do want to (very quickly) talk CINNAMON. Why? because in recipes like this – it makes a huge difference!
Here, in the U.S., you will typically find 2 kinds of cinnamon at the supermarket. Ceylon and Cassia. And actually, Cassia is the MOST common and easily found
Ceylon Cinnamon (aka True Cinnamon / Mexican Cinnamon), is delicate and sweet and actually, healthier for you! It makes for better taste profiles in desserts (& has a hint of “clove” flavor) and is used in Mexican (and Spanish) cooking/baking. This is the cinnamon you want to use for this recipe!! =). It is easily found in the “hispanic foods section” of any supermarket. It is a lighter tan/brown color, thin and breaks easily. (Looks like bark)
Cassia Cinnamon is more commonly used and found in the US. (See the Trader Joe’s picture below) It is also very commonly used in Christmas-y decorative items like wreathes, candles etc. It actually has a high level of coumarin, which can be harmful to the liver in large amounts. (Hence – that is why Ceylon is better for you – as it has less amounts of coumarin). It is probably the one you see MOST at the supermarket and easiest to find. It’s very hard, difficult to break or grind and does not give as much flavor (when used whole) to foods/desserts. You do not want to use this one for desserts. Just do what I do – keep that in your crafting area for decorative purposes or boil it for home fragrance purposes. =)
DID YOU KNOW?: It is said that using short grain rice is “better” because the higher starch will make for a creamier pudding. I can not confirm this, only because I never use short grain rice. However, it is worth a shot if you do use it. Just note that you do not need to make a special trip to the market to find short grain rice, using medium or long grain is OK.
Ok – so now that we’ve got ALL OF THAT straightened out, and you promise you are going to use the Ceylon cinnamon instead… (lol) we can get started! (Hooray!)Check out this Arroz Con Leche (Mexican rice pudding) recipe! Click To Tweet
Give this recipe a shot and let me know your thoughts! Do you make this differently? If so, how? I would love to know!
Enjoy my friends!