Grandma’s Rice Pudding is an old-fashioned rice pudding recipe that was her version of a Mexican Rice Pudding made on the stovetop.
This Mexican Rice Pudding, or Arroz Con Leche in Spanish, is a thick, creamy, and sweet rice pudding that your whole family will love!
Whether you serve rice pudding for breakfast or dessert, you’ll love this budget-friendly, creamy, and comforting vintage rice pudding!
If you loved my Instant Pot Mexican Rice Pudding, or Mosaic Jello, then you’ll love this stovetop version.
Table of Contents
Why You’ll Love This Recipe?
- Simple Ingredients – This recipe uses very simple ingredients, many of which you will likely have in your pantry and fridge.
- Tried and True – This old-fashioned recipe made on the stovetop has been made for generations with great success.
- Popular – This vintage recipe is very popular because it makes such a wonderful, comforting dessert.
- Eggless – There are no eggs in this recipe, so there are no worries for anyone with egg allergies.
- Versatile – Rice pudding can be served for breakfast or as a dessert. It also can be served hot or cold.
- Budget-Friendly – This recipe can feed a crowd, and since it uses many ingredients that you likely have on hand, your costs for making this dessert will be low.
Equipment
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Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- White Rice – I used long-grain white rice, but short-grain white rice would work also. See FAQs below.
- Water
- Whole Milk – I recommend whole milk for a thicker, creamier consistency. I don’t recommend low-fat or skim milk.
- Sweetened Condensed Milk
- Evaporated Milk
- Cinnamon stick
- Vanilla Extract – I recommend using pure vanilla extract and not imitation vanilla.
- Ground Cinnamon
- Sugar – The amount depends on how sweet you want it
- Optional Garnish – Raisins, a dash of ground cinnamon, toasted coconut, chopped pecans or walnuts.
How To Make Old Fashioned Rice Pudding
- Rinse the Rice – Place the rice in a fine mesh strainer and rinse it until the water runs clear.
- Boil the Rice – Place the rice, the cinnamon stick, and the water in a large saucepan. Bring the rice mixture to a boil over medium-high heat.
- Cook The Rice – Reduce to medium heat, and cook for 30 – 35 minutes until the rice is soft and water is absorbed. Stir occasionally to keep the rice from sticking to the pan. Be careful not to break the rice by stirring it too much.
- Add the Milks – Once the rice is soft, add the three different types of milk, vanilla, and sugar. Cook for another 15 minutes. You should see the mixture thicken.
- Remove From Heat – Remove from heat and let it sit until it thickens even more.
- Cool – Let cool and then refrigerate.
- Garnish – Sprinkle ground cinnamon on top, or you can add raisins as well.
- Serve – Serve at room temperature or cold.
Recipe Tips
Once you have added all three types of milk to the mixture, the longer you leave it boiling, the thicker it will become.
Variations
- Instant Pot Rice Pudding – Rice pudding is made easy using the Instant Pot.
- Arroz Con Dulce – Puerto Rican Rice Pudding
- Rice Pudding Popsicles – Rice pudding as portable handheld popsicles.
What To Serve With Rice Pudding?
- Fruit – You can serve with your favorite fruit, such as apples, raisins, or strawberries and blueberries.
- Whipped Cream – Top each serving of rice pudding with whipped cream for a delightful dessert.
- Ice Cream – Top the rice pudding with vanilla ice cream for an extra sweet and creamy treat. Drizzle with caramel if you like!
FAQs
Yes, you can make the rice pudding with Jasmine rice or Basmati rice. Each type of rice gives a slightly different texture.
Yes, you’ll skip the first three steps for cooking the rice and start with step four, where you combine the cooked rice with the three milks on the stovetop.
Store leftover rice in an airtight container in the refrigerator for up to 3 days.
Yes, it is possible to freeze rice pudding, but there are some considerations. First, rice pudding is best served right away. Secondly, the texture of the rice pudding may change or may separate when freezing.
If frozen, thaw in the refrigerator overnight. Transfer the pudding to a saucepan and heat over medium-low heat until warm.
Recipe
Stove Top Mexican Rice Pudding
Ingredients
- 2 cups white Rice
- 4 cups Water
- 2 cups whole milk
- 1 (14-oz can) sweetened condensed milk
- 1 (12-oz can) Evaporated Milk
- 1 Cinnamon stick
- 2 teaspoons vanilla
- 1 Tablespoon ground Cinnamon
- ¼ to ½ cup sugar (Adjust to preferred sweetness.)
- Optional for garnish: Raisins.
Instructions
- Place the rice in a fine mesh strainer and rinse it until the water runs clear.
- Place the rice, the cinnamon stick, and the water in a large saucepan. Bring the rice to a boil over medium – high heat and cook it for 30 – 35 minutes until the rice is soft. Stir occasionally to keep the rice from sticking to the pan. Be careful not to break the rice by stirring it too much.
- Once it's soft, add the three different types of milk, vanilla, and sugar. Cook for another 15 minutes. You should see the mixture thicken.
- Remove from heat and let it sit until it thickens even more.
- Let cool and then refrigerate.
- Serve at room temperature or cold.
- Sprinkle ground cinnamon on top, or you can add raisins as well.
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