Mexican Rice Pudding (Arroz con Leche)

This Mexican rice pudding is lightly sweetened with cinnamon (but you can also add raisins!). Cinnamon has been a favorite spice for more than 2,000 years. It comes from the inner bark of a small evergreen tree. It was first used to flavor foods and preserve meats so they wouldn’t spoil. Cinnamon was very expensive—it cost more than silver—and wars were even fought over it! Try it in this recipe and see for yourself how special it is.`

Makes:

4 servings

Hands-on time:

45 minutes

Start-to-eat time:

1 hour

Ingredients

½ cup long-grain white rice
1 ¼ cups water
1 to 2 cinnamon sticks
1 egg
2 cups milk
½ cup sugar
½ teaspoon vanilla extract

Kids kitchen skills:

boiling water
cracking egg
whisking

Tools:

measuring cups & spoons
large cooking pot
mixing bowl
whisk
long-handled spoon

Step-by-step

Grown-up steps

Measure the rice into the cooking pot. Pour in the water, then add the cinnamon stick on top.
A grown-up can help bring the water to a boil over high heat. Then, turn the heat to low, cover the pot, and cook until most of the water is absorbed, about 15 minutes.
Next, crack the egg into a bowl. Whisk it up, then mix in the milk and sugar. Pour the liquid over the cooked rice. Remove the cinnamon stick from the pot.
Bring the pudding to a boil over high heat. Then, turn the heat to low and cook for about 30 minutes, stirring occasionally to prevent sticking, until the pudding thickens. Stir in the vanilla extract.
Serve the pudding warm—or refrigerate and eat it cold. If you like, you can grate an extra cinnamon stick and sprinkle some on top. YUM!