At a Glance
About this Recipe
Mexican Chocolate Spiced Rice Pudding, known as "Arroz con Leche," is a quick and comforting dessert that ingeniously utilizes leftover plain white rice. It effortlessly comes together in minutes, thanks to our Mayan Cocoa mix.
The blend gives the rice pudding a hint of bittersweetness from Valrhona Cocoa Powder, and a spicy kick from ancho chiles and cinnamon. Enjoy it either warm or chilled – this dessert is a delicious treat that is luscious and satisfying.
Instructions
Start by using your leftover plain white rice as the foundation. If your rice is cold, gently reheat it either in the microwave or on the stovetop.
In a medium saucepan, combine the cooked rice and the brewed Mayan Cocoa. Let the mixture simmer for 10-15 minutes over medium-low heat, stirring occasionally, until it achieves a thick and creamy consistency.
Just before serving, garnish the rice with dark chocolate pieces, imparting an additional layer of creamy sweetness.
Savor it either warm or chilled. Any leftovers can be refrigerated and will stay fresh for up to a week.
Ingredients
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