THE BEST CHOCOLATE ARROZ CON LECHE

Ingredients

• 1 cup White Rice (uncooked, rinsed until water runs clear)
• 1 can (12 fl oz) Evaporated Milk (full‑fat preferred)
• 1 can (14 fl oz) Sweetened Condensed Milk (full‑fat)
• 5 tablespoons Mexican Chocolate Powder (authentic Mexican chocolate; can use grated tablets)
• 2 sticks Cinnamon Sticks (broken in half)
• 0.25 cup Granulated Sugar (adjust sweetness to taste)
• 0.5 cup Whole Milk (adds extra creaminess; can use any milk)
• 0.5 teaspoon Vanilla Extract (pure vanilla preferred)

Instructions

1. Blend Chocolate Milk

   In the blender combine 1 cup white rice milk (or regular milk), the can of evaporated milk, the whole can of sweetened condensed milk, and 5 Tbsp Mexican chocolate powder. Blend until smooth and fully incorporated.

   Time: PT3M

2. Cook the Rice Base

   Rinse the rice, then place it in a saucepan with 2 cups water, a pinch of salt, the broken cinnamon sticks, and 1/4 cup sugar. Bring to a simmer over medium heat, then reduce to low, cover, and cook 10‑12 minutes, stirring gently every 5 minutes until the water is absorbed.

   Time: PT12M

3. Add Chocolate Milk Mixture

   When the rice has absorbed the water, pour in the blended chocolate milk, add the additional 1/2 cup whole milk, and stir in 1/2 tsp vanilla extract. Increase the heat slightly and bring the mixture to a gentle simmer.

   Time: PT2M

4. Finish Cooking to Desired Consistency

   Continue to simmer, stirring constantly, for about 10 minutes or until the rice is very soft and the pudding reaches a creamy, thick‑but‑pourable consistency. If it becomes too thick, add a splash more milk.

   Time: PT10M

5. Serve

   Remove the cinnamon sticks, ladle the warm chocolate arroz con leche into serving cups, and enjoy immediately. For a thicker, pudding‑like texture, let it cool completely before serving.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

8 g

Carbohydrates

95 g

Fat

25 g

Fiber

2 g