Mexican Rice Pudding (Arroz con Leche) with Raspberry Sauce

Quick Summary: Creamy rice pudding infused with Mexican cinnamon and orange peel, topped with a tart raspberry sauce. Less sticky-sweet than many versions, with the cinnamon-orange infusion adding depth. Can be made on the stovetop or in a slow cooker. A simple, comforting dessert. Prep: 10 min | Cook: 30 min | Serves: 8

Jump to: RECIPE | Best Rice to Use | Ingredients | Two Cooking Methods | Raspberry Sauce | FAQ

Rice pudding exists in nearly every cuisine, but the Mexican version has a distinctive character. Mexican cinnamon (canela) is softer and more floral than cassia cinnamon, and infusing it with orange peel creates a warmth that’s aromatic rather than spicy.

This version is less sweet than many rice puddings. The cinnamon-orange infusion does much of the flavor work, so the sugar can stay moderate. The raspberry sauce adds tartness that balances the creamy sweetness.

I prefer stovetop cooking for the control it offers, but this also works well in a slow cooker if you want a hands-off approach.

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What Makes This Mexican-Style

Two ingredients distinguish Mexican rice pudding:

Mexican cinnamon (canela): Ceylon cinnamon, which is softer and more delicate than the cassia cinnamon common in the US. It’s sold in brittle, multi-layered sticks rather than the hard single-layer curls of cassia. The flavor is more floral and less sharp.

Orange peel: Strips of fresh orange zest infuse the cooking liquid with citrus brightness that complements the cinnamon.

These aromatics simmer in the water before the rice is added, creating an infused base that permeates the entire pudding. It’s subtle but distinctive.

Want more Mexican Recipes? Check out this collection of traditional Mexican recipes, from tamales, to moles, to cocktails to sauces.

Best Rice for Rice Pudding

Best is a subjective term of course. Some cooks will prefer different flavors or varieties. Brown rice, for example will give you a more nutty flavor than white rice.

This dish is most commonly made with long grain white rice, but I think that is because it is what is most commonly found in the U.S. pantry.

I prefer aromatic basmati rice because it has more starch, which tends to give the dish the creamy texture with a slightly solid consistency.

• Long-grain white rice: Most common and works well. Produces distinct grains in a creamy base.
• Basmati rice: My preference. Higher starch content creates a creamier texture without adding thickeners like eggs or cornstarch.
• Short-grain rice: Creates the creamiest, most cohesive texture, similar to risotto. Some find it too sticky.
• Brown rice: Nuttier flavor, chewier texture. Requires longer cooking time.

The key to creaminess is whole milk and sufficient cooking time. The starch releases gradually as the rice simmers in milk, thickening naturally.

Ingredients

The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.

Stovetop Method

• Add water, cinnamon stick, and orange peel strips to a saucepan. Bring to a low boil, then reduce heat and simmer 5 minutes to infuse the flavors.
• Add rice, cover, and cook about 10 minutes until tender, stirring occasionally to prevent sticking. Remove the cinnamon and orange peel.
• Add milk, sugar, and vanilla. Bring to a simmer, then cook over low heat for 15-25 minutes, stirring frequently. The pudding should reach the consistency of heavy cream. It thickens further as it cools.

Serve warm or chilled, with raspberry sauce spooned over each portion.

Rice Pudding in a Slow Cooker

I followed the path of America’s Test kitchen where they suggested bringing water, half and half, sugar and water to a boil and transferring it to the slow cooker before adding the rice. I added the cinnamon and orange peels to the water-milk mixture to get the Mexican flair.

Basic Directions: (detailed directions are in recipe card below)

• Bring water, half-and-half, sugar, salt, cinnamon stick, and orange peel to a boil on the stovetop. Transfer to slow cooker, stir in rice.
• Cook on high for 3-4 hours until rice is tender. Turn off slow cooker and let pudding rest uncovered for 20 minutes to thicken.

The slow cooker method is more hands-off but produces slightly different texture. Both are good.

The Raspberry Sauce

• Combine raspberries (fresh or frozen), lemon juice, sugar, and water in a small saucepan. Bring to a boil, stirring to blend.
• Boil 4-5 minutes, then reduce heat and simmer another 5-6 minutes, stirring frequently. The sauce should thicken slightly but remain pourable.

The tartness cuts through the sweet creaminess of the pudding. You can substitute other berries or omit the sauce entirely if you prefer plain rice pudding.

FAQ