This is the Mexican version of rice pudding. It's sweet, creamy, custardy and lightly spiced with cinnamon. Enjoy as a comforting dessert over the cold winter months.
This is a great recipe!! I made a few minor changes and substituted the 1 cup of whole milk with evaporated milk and used sweetened condensed milk instead of the heavy cream. This is the closest I have come to finding a recipe that tastes like my Grandma's!! Thanks! - 13 Jun 2010 (Review from Allrecipes USA and Canada)
SMOOTH & CREAMY! This is not overly sweet. I thought I had made it wrong because it wasn't thick like other rice puddings. I researched Arroz con Leche and found it is "soupier" than American rice puddings. I cooked it a little longer to thicken to my preference, and once it cooled, it was perfect. SMOOTH & CREAMY! Thank you crys7422 for sharing your recipe. I learned something new tonight! - 13 Jan 2011 (Review from Allrecipes USA and Canada)
I did as one reviewer and used sweetened condensed milk to replace that 2nd cup of milk. It was very good and made it more rich. If you do this, remember, do not add that 1/3 cup sugar. Try it first. - 27 May 2011 (Review from Allrecipes USA and Canada)