Arroz con Leche

Arroz con Leche receta in a bowl with a dusting of cinnamon sugar and topped with some raisins.Our creamy Arroz con Leche recipe is the epitome of comfort food and so easy to make with simple pantry ingredients. We enjoy it hot or cold! If you love pudding recipes, this Panna Cotta, Banana Pudding, and Tapioca Pudding are some of my favorites! How to make Arroz con Leche: Cook Rice in Milk:…

Arroz con Leche receta in a bowl with a dusting of cinnamon sugar and topped with some raisins.

Our creamy Arroz con Leche recipe is the epitome of comfort food and so easy to make with simple pantry ingredients. We enjoy it hot or cold!

If you love pudding recipes, this Panna Cotta, Banana Pudding, and Tapioca Pudding are some of my favorites!

Arroz con Leche receta in a bowl with a dusting of cinnamon sugar and topped with some raisins.

Enjoy the Warmth of Creamy Arroz con Leche!

During my first Spanish class in middle school my teacher taught us a song called “arroz con leche” and made us some to try. I think of her every time I make this recipe.

I’m a huge rice pudding fan, and love both the American-style baked rice pudding and this Mexican rice pudding. The biggest difference between them is the way the rice is cooked. American rice pudding typically uses leftover rice and is baked or cooked on the stove. Arroz con leche is made with raw rice that cooks right in the creamy, cinnamon milk mixture and often contains sweetened condensed milk.

How to make Arroz con Leche:

Cook Rice in Milk: Wash rice until water runs clear (to remove the outer starch layer). Combine milk, cinnamon stick, and salt in a medium saucepan over medium heat then bring to a low boil. Add rice and simmer, stirring occasionally, until rice is tender, about 1 hour and 15 minutes. Add raisins to a bowl then cover with very hot water to allow them to “plump” for a few minutes. Drain and set aside.

Two images showing how to make arroz con leche by simmering the ingredients in a saucepan, before and after it's thickened.

Finish: Remove cinnamon stick from cooked rice mixture. Stir in sugar and raisins then cook for 10-15 minutes more, stirring often to avoid burning. Remove from heat then stir in butter, condensed milk, and vanilla. Serve warm or cold, sprinkled with ground cinnamon on top!

Two images showing raisins being mixed into an easy arroz con leche recipe and then after it's done and ready to serve.

Storing Instructions:

To Store: This Mexican rice pudding can be kept in the fridge in an airtight container for up to 3 days. For best results, reheat on low in a pot on the stove. Add a splash of milk if it’s too thick.

Recipe Variations:

  • Use leftover rice: Heat 3 cups of cooked rice, 2 cups whole milk, and 1 can sweetened condensed milk in a saucepan.  Boil and simmer 15 minutes then remove from heat and stir in raisins, vanilla, and 1 tsp cinnamon.
  • Cuban style arroz con leche– Stir in zest from 1 lemon.
  • Mix-Ins: stir in coconut, nuts, or dried fruit.
  • Brown Rice: Follow my instructions for my Brown Rice Pudding.

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Arroz con Leche receta in a bowl with a dusting of cinnamon sugar and topped with some raisins.
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Arroz con Leche

This creamy and delicious Arroz con Leche recipe is made with simple pantry ingredients, and impressive enough to serve guests. It's the epitome of comfort food, served hot or cold.
Course Dessert
Cuisine Mexican, Spanish
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 341kcal
Cost 5

Ingredients

  • 1 cup short or medium grain rice
  • 4 1/2 cups whole milk
  • 12 oz can evaporated milk
  • pinch of salt
  • 1 Mexican cinnamon stick
  • 1/2 cup granulated sugar or sub brown sugar or honey
  • 1/2 cup raisins
  • 1 Tablespoon butter
  • 1/4 cup sweetened condensed milk
  • 1 teaspoon vanilla extract

Instructions

  • Wash rice until the water runs clear.
  • To a medium saucepan over medium heat add milk, cinnamon stick, and salt. Bring to a low boil. Add rice and simmer, stirring occasionally, until rice is tender, about 1 hour 15 minutes.
  • Plump raisins: Add raisins to a bowl and cover with very hot water to allow them to “plump” for a few minutes. Drain and set aside.
  • Finish: Remove cinnamon stick from cooked rice mixture. Stir in sugar and raisins and cook for 10-15 minutes more, stirring often to avoid burning. If it seems too runny, continue cooking and it will thicken further.  If you would like it creamier, stir in a few tablespoons of milk.
  • Remove from heat then stir in butter, condensed milk and vanilla. Serve warm or cold, sprinkled with ground cinnamon on top.
  • Store leftovers in the fridge for a few days. Reheat on low in a pot on the stove. Add a splash of milk it needed, to thin it out.

Video

Notes

Mix-In Ideas: Add your choice of coconut, nuts, or dried fruit.
Brown Rice: Follow my instructions for my Brown Rice Pudding.

Nutrition

Calories: 341kcal | Carbohydrates: 59g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 127mg | Potassium: 481mg | Fiber: 1g | Sugar: 29g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 323mg | Iron: 2mg

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I originally shared this recipe April 2020. Updated April 2022 and June 2024.

Air Fryer Tofu

A plate of crispy air fryer tofu with chopsticks and a side of sweet and sour sauce.This 10 minute crispy Air Fryer Tofu is the perfect snack or great to add in to your favorite vegetarian bowl or entrée. It’s so versatile and can be seasoned in so many ways. My kids love eating these tofu nuggets! Looking for more vegetarian recipes? You have to try Vegetarian Stuffed Peppers, Quinoa Burger,…

A plate of crispy air fryer tofu with chopsticks and a side of sweet and sour sauce.

This 10 minute crispy Air Fryer Tofu is the perfect snack or great to add in to your favorite vegetarian bowl or entrée. It’s so versatile and can be seasoned in so many ways. My kids love eating these tofu nuggets!

Looking for more vegetarian recipes? You have to try Vegetarian Stuffed Peppers, Quinoa Burger, or Veggie Enchiladas!

A plate of crispy air fryer tofu with chopsticks and a side of sweet and sour sauce.

Air Fryer Tofu is a must try!

What I love most about this Air Fryer Tofu is you’re left with crispy little protein nuggets that are a blank canvas for seasoning and serving in so many different ways. Toss them into pad thai, curry, top on a Buddha Bowl, in a wrap, or on a salad. We also enjoy dipping air fryer tofu nuggets in sweet and sour sauce, ranch dressing, or even BBQ sauce.

The air fryer gives tofu the perfect crispy outside without all the extra fat and calories of deep frying. I’d love to teach you how to use your air fryer, if you need any help!

How to Make Air Fryer Tofu:

Press the Tofu: We want to remove as much liquid from the tofu as possible, so it can get crispy in the air fryer. Cut your tofu slab in half lengthwise and wrap each half in several paper towels. Lay the halves side by side and place a large cutting board on top. Place something heavy on the cutting board (a block of knives, cast iron pan, a few cans) and rest for 15 minutes to allow liquid to be pressed out of the tofu.

Two images showing how to press tofu with just a cutting board and paper towels.

Cut and Season: Cut tofu slabs into ½’’ cubes or smaller (the smaller the cubes, the crispier the tofu will air fry). Mix cornstarch, salt, pepper, garlic powder, and onion powder in a ziplock bag, tofu and gently toss to coat on all sides.

Two images showing pressed tofu being cut into cubes and then put in a bag with seasoning to make easy air fryer tofu nuggets.

Air Fry: Preheat air fryer to 400 degrees F. Place tofu in single layer in air fryer. Spray the top of the tofu with cooking spray, air fry for 5 minutes, flip, and repeat once or twice more, until it’s crisp to your liking.

Two images showing how to make tofu crispy by using an air fryer, then after they are golden, crispy, and ready to eat.

Make Ahead and Freezing Instructions:

To Make Ahead: Tofu can be pressed then cut up to a day or two in advance. Once pressed, store in airtight container in the refrigerator.

To Store: Cooked tofu can be stored covered in the fridge for up to 4 days. Reheat in the air fryer or in a hot pan for a few minutes.

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A plate of crispy air fryer tofu with chopsticks and a side of sweet and sour sauce.
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Air Fryer Tofu

This 10 minute crispy Air Fryer Tofu is the perfect snack or great to add in to your favorite vegetarian bowl or entrée. It's so versatile and can be seasoned in so many ways. My kids love eating these tofu "nuggets"!
Course Appetizer, main, Snack
Cuisine American
Diet Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 80kcal
Cost $3

Ingredients

Instructions

  • Press Liquid From Tofu: cut your tofu slab in half lengthwise and wrap each half in several paper towels. Lay the halves side by side and place a large cutting board over top.  Place something heavy on the cutting board (a block of knives, cast iron pan, cans) and let it rest for 15 minutes, to press some of the liquid out. The more liquid removed, the crispier it will get.
  • Mix Seasoning: Add cornstarch, salt, pepper, garlic powder, and onion powder to a ziplock bag.
  • Cut Tofu: Cut tofu slabs into ½’’ cubes or smaller (the smaller the cubes, the crispier it will get). Add tofu to seasoning mixture and gently toss to coat on all sides.
  • Air Fry: Pre-heat air fryer to 400 degrees F. Place tofu in single layer (trying to separate them so that they don’t touch) in air fryer, cooking in multiple batches if needed. Spray the top of the tofu with cooking spray and air fry for 5 minutes. Open the basket, flip tofu, spray tops again and air fry 3-5 more minutes or until crisp to your liking.
  • Serve Air Fryer Tofu with dipping sauce or add to your favorite bowl, burrito, wrap, or salad.

Video

Notes

Seasonings: tofu will take on the flavors of whatever seasoning is added. Play around with seasoning to pair the crispy tofu with many different types of cuisine, like Mediterranean (season with Za’atar, Harissa or sumac), Italian (season with Italian Seasonings), Cajun (season with Slap Ya Mama cajun seasoning) and Thai or Indian (season with Curry powders)
Make Ahead Instructions: You can press and cut the Tofu up to a day or two in advance. Store in airtight container in the refrigerator.
Storage Instructions: Store cooked tofu covered in the fridge for up to 4 days. Reheat in the air fryer or in a hot skillet for a few minutes, until crisp.

Nutrition

Calories: 80kcal | Carbohydrates: 8g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 354mg | Potassium: 162mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

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I originally shared this recipe March 2021. Updated June 2024.

Ginger Shots

A homemade Ginger Shot recipe in a glass with turmeric dusted on top, ready to enjoy.This Ginger Shots recipe is ready in just 10 minutes and costs a small fraction of what it does at the store. It’s fresh, flavorful, and delicious! If you also love yummy drinks to start your day, you have to try our Green Smoothie, Strawberry Banana Smoothie, Vanilla Protein Shake, or Chocolate Protein Shake! How…

A homemade Ginger Shot recipe in a glass with turmeric dusted on top, ready to enjoy.

This Ginger Shots recipe is ready in just 10 minutes and costs a small fraction of what it does at the store. It’s fresh, flavorful, and delicious!

If you also love yummy drinks to start your day, you have to try our Green Smoothie, Strawberry Banana Smoothie, Vanilla Protein Shake, or Chocolate Protein Shake!

Lemon Ginger Shots recipe in a little glass, ready to enjoy.

Homemade Ginger Shots: Your Secret Weapon Against Overpriced Wellness

We’re a little obsessed with these Ginger Shots that give your immune system a healthy boost (you can read what the experts have to say about why Ginger Shots are good for you, here), and our homemade recipe is SO much more affordable. These are often $3 each at the grocery store. With this recipe, you can make five days of ginger shots for a fraction of the cost. Plus, no fancy juicer needed; just a blender and strainer and you’ll be enjoying your ginger shot in 10 minutes. You just became your own wellness boss.

How to make Ginger Shots:

Blend: Add pineapple, ginger, and water to a blender and blend on high speed until smooth.

Two images showing pineapple, ginger, and water being blended for easy ginger shots.

Strain through a fine mesh strainer. Stir in lemon juice, ground turmeric, and add a dash of cayenne, if you like a little kick of heat. Enjoy homemade ginger shots in a 2 oz portion, 1x daily. Store leftovers in the fridge for up to 7 days.

Two images showing how to make ginger shots by straining the mixture then serving in a small glass with a dusting of turmeric.

Storage Instructions:

To Store: Keep leftovers in the fridge for up to 7 days. Enjoy a 2oz portion each day.

More Healthy Recipes:

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A homemade Ginger Shot recipe in a glass with turmeric dusted on top, ready to enjoy.
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Ginger Shots

We love starting our day with these homemade Ginger Shots, made in just 10 minutes and they cost a small fraction of the store-bought counterpart. What a flavorful and delicious way to boost your immune system.
Course Beverage
Servings 5
Calories 38kcal

Ingredients

  • 2 cups pineapple , fresh, chopped
  • 10 grams fresh ginger , peeled and chopped
  • 1/4 cup water
  • 3 Tbsp fresh lemon juice
  • 1 teaspoon ground turmeric
  • 1 dash cayenne pepper , optional

Instructions

  • Add pineapple, ginger, and water to a blender and blend on high speed until smooth. Strain through a fine mesh strainer. Stir in lemon juice, ground turmeric, and add a dash of cayenne, if desired.
  • To serve, enjoy a 2 oz portion, 1x daily. Store leftovers in the fridge for up to 7 days.

Notes

Yield: 10oz (1 ¼ cups)
Serving Size: 2oz (makes 5, two oz portions)

Nutrition

Calories: 38kcal | Carbohydrates: 10g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 100mg | Fiber: 1g | Sugar: 7g | Vitamin A: 47IU | Vitamin C: 35mg | Calcium: 11mg | Iron: 0.4mg

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