Mexican Sweet Rice Recipe

Some of my favorite Fall moments are waking up to the sweet smell of breakfast: cheese omelets, hashbrown, pancakes, french toast. So many options, but there’s something about sweet rice and hot chocolate that hugs me from the inside out.

Sitting at the table and feeling full of sweetness and warmth is one of the best feelings I can remember. So as you try this recipe out, make sure you add lots of love to the recipe as added assurance that the people you share a bowl with will sense the same warmth from head to toe.

Let’s get to it!

Some people know it as Rice Pudding, while others call it Arroz con Leche; I grew up calling it sweet rice. It’s so simple to make and something you can cook while you tend to other things too. What’s better than that? If you’ve never tried it, this is a great recipe to expand your pallet and “try on” something out of the box. You definitely won’t be able to resist the sweet smell and its complete deliciousness. It pairs perfectly with Mexican Hot Chocolate.

HOW TO MAKE IT
So this is the simple part. To cook four generous servings, add seven cups of water and one cup of long-grained rice, two whole cinnamon sticks, and cook on high heat until it begins to boil. Once it starts to a boil, continue to let the rice cook for 16-18 minutes.

Psst… (This is where you set it and forget it). Just adjust the timer, and tend to your dogs, play with your cats, talk to your children, whatever you want to do. the possibilities are endless.)

When the timer goes off, drain the saucepan’s water and take out the cinnamon sticks. Put the rice back in the pan and add one 12 oz can of Evaporated milk, one 14 oz can of sweetened condensed milk, and 1 cup of whole milk to the pan. Add one teaspoon of ground cinnamon and let them mingle and swing until they come to a boil.

At this point, the rice smells good and almost done! But this is the hardest part, or is it? Maybe it’s knowing we’re so close but still have to wait is the hardest part. Reduce the heat to low (and I mean low) and cook the rice for about twenty minutes, stirring constantly. Milk burns fast, so it is crucial to keep stirring the rice without stopping as it thickens up.

We did it! Now for the presentation. Be creative and as fancy-free as you want to be. This part is all about personal preference. Pour the rice into cups or bowls and sprinkle in cinnamon and sugar to your liking. Feel free to add more milk to get your desired consistency, and it also helps cool the rice. Some people like to eat it cold, but we eat it warm.