El mejor Arroz con Leche(The best rice pudding)

Tamara Marquis


I always remember eating rice pudding as a child, and as an adult I have tried several different recipes with no success. Then I decided to take what I have learned from all the recipes I tried and make my own recipe. I finally have a rice pudding that reminds me of my childhood, is easy to make, and the rice does not come out hard.

pinch tips: How to Fold Ingredients




16-19 1/2 cup servings


15 Min


1 Hr 10 Min


Stove Top


2 c
lightly salted water
1 c
medium grain rice
15 oz
cream of coconut
6 c
vanilla almond milk(plus a little extra)
1 stick
unsalted butter
2-3 stick
cinnamon stick
1 c
egg whites or 6 eggs
1 c
3 tsp
pure vanilla extract

Directions Step-By-Step

In a large saucepan bring the 2 cups water to boil, and slowly pour in rice without stirring. Lower the heat, cover and cook for about 7 minutes.
Mix cream of coconut and almond milk to reach 8 cups, cut stick of butter into milk and add 2 or 3 cinnamon sticks.
Pour milk mixture into the rice and stir using a whisk. Bring mixture to a boil, lower heat, cover and cook for 1 hour.
Whisk egg whites/eggs just until little frothy then mix in sugar and vanilla.
Remove rice mixture from the heat and slowly pour egg mixture into the rice continually stirring until it starts to thicken. Pudding will thicken once it’s cooled.
Let the pudding cool completely before covering and storing in fridge.

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Rice/Grains
Regional Style: Mexican
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, For Kids