Mexican Chocolate Arroz con Leche (Rice Pudding) {She Made/Ella Hace}

This month for She Made/Ella Hace, girlichef & I decided to feature a special ingredient that is synonymous with Valentine's Day...Chocolate! We didn't specify any particular kind of chocolate, so we could've used dark chocolate, milk chocolate, or white chocolate. The possibilities were endless. But we both ended up using the same kind of chocolate, one that we both hold near and dear to our hearts...Mexican Chocolate! (Proving once again that great minds think alike.) 

The first chocolate dessert that came to mind when thinking of what to make was Mexican Chocolate Arroz con Leche (Rice Pudding), because it's one of those simple desserts I that my Hubby and kiddies LOVE. I make classic Arroz con Leche 3 or 4 times a month, and the kiddies all insist that I make this yummy chocolatey version at least one of those times.

There are so many things I love about this Mexican Chocolate Arroz con Leche. It's super easy to make and it doesn't require a lot of ingredients. I LOVE the flavor combination of chocolate and cinnamon! But what I love most about this chocolate rice pudding is that it reminds me of my abuelito (grandpa), who used to make for me when I was a kid. And now that I'm all grown-up I get to share it with my kiddies and share stories with them about their bisabuelo (great-grandfather).

Mexican Chocolate Arroz con Leche 
(Rice Pudding)


Ingredients:

• 4 cups water
• 1 cup long grain rice, uncooked
• 1 (3-inch) cinnamon stick 
• 1/8 teaspoon salt
• 4 cups milk
• 1 (3 oz.) tablet Mexican chocolate (Abuelita or Ibarra), roughly chopped 
• 1/2 to 3/4 cup granulated sugar 
• 1 teaspoon vanilla extract (optional) 

Directions: 

Combine the water, rice, cinnamon stick, and salt in a large saucepan. Bring to a boil over high heat, stirring occasionally to prevent rice from sticking to the saucepan. Reduce heat to low, cover saucepan, and let simmer for 15 to 20 minutes until the rice is fully cooked, and most of the water has been absorbed. (Any water remaining in the pot will have thickened.) 

Pour in the milk and let simmer (covered), stirring occasionally, for 15 minutes. Remove cinnamon stick and stir in the chopped Mexican chocolate and sugar. Continue to simmer for an additional 10 to 15 minutes, stirring occasionally, until the chocolate has completely melted and the rice pudding has turned a chocolatey brown. Remove from heat, stir in vanilla, and let cool slightly. The rice will thicken more upon cooling. Can be served warm or cold. Enjoy!

Receta en español 

Yields 8 servings

Now be sure to visit girlichef's blog to check out her amazing Pepita Cake w/ Mexican Chocolate & Tequila! Yummm!  (And while you're there wish Heather a Happy 5th Blogiversary!) 

 




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