This recipe is private

Mango-Horchata Rice Pudding (Arroz con Leche)

Russ Myers


If you're craving Southern comfort food (very Southern), look no further than our special Mexican take on rice pudding. This warm bowl of vanilla bean, mango, and jasmine rice will have you warmed up in no time.
From: Better Homes and Garden

★★★★★ 3 votes
15 Min
25 Min
Stove Top


vanilla bean or 1-1/2 teaspoons vanilla extract
4 c
horchata* or whole milk
1 c
uncooked jasmine rice or long grain white rice
1/2 tsp
ground cardamom
14 ounce can sweetened condensed milk
1 small
ripe mango, peeled, seeded, and chopped
1/2 c
golden raisins
1 Tbsp
horchata* or whole milk (optional)
1/4 c
sliced almonds, toasted
ground canela (mexican cinnamon) or cinnamon


1If using a vanilla bean, use a paring knife to cut bean in half lengthwise. Scrape the tiny seeds into a small bowl.
2In a large nonstick saucepan bring the 4 cups horchata just to boiling; stir in uncooked rice, vanilla bean and seeds, and cardamom. Cook, covered, over medium-low heat for about 20 minutes or until most of the horchata is absorbed and the rice is tender, stirring frequently. Discard vanilla bean.
3Stir in sweetened condensed milk, mango, and raisins. Return to simmering. Cook, uncovered, for 4 minutes, stirring occasionally. Remove from heat; stir in vanilla extract, if using. Let mixture cool to room temperature (mixture will thicken as it cools). Cover and chill for 4 to 24 hours. Before serving, if necessary, add enough of the 1 to 2 tablespoons horchata or milk to make pudding reach the desired consistency. Top with toasted almonds and sprinkle with ground canela.
4Note: *
Horchata, a popular beverage in Mexico, can be purchased in Mexican and Latin American markets. Although ingredients vary, it is usually made with rice and cinnamon and often contains ground almonds, sesame seeds, or tigernuts.
If using whole milk, add 4 inches stick cinnamon along with the milk. Discard stick cinnamon along with the vanilla bean.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Mexican