One of my most favorite times of year is just around the corner…Cinco De Mayo! It is the one time of the year when I don’t feel guilty stuffing my face with yummy delicious Mexican food! But we both know I do that once a week… We also know I have a love hate relationship with Mexican food. I love to eat it and hate when it is all gone, its such a sad thing.

So how best to celebrate this Mexican holiday? Tacos? Margaritas? Swirls if you are really lucky! But no, I wanted to create something that could be all me, combining my love for dessert and Mexican food into one. What did I end up making? Well it was inspired by arroz con leche, aka rice pudding. Simple, yes. Delicious, absolutely. But how could I make it more Mexican? By adding chocolate and cinnamon of course!

To be honest I have never made rice pudding before, but I don’t mind eating it if someone else has gone to all the trouble. Nice of me right? I know, so to test out the waters, I bought a box brand of instant rice pudding, but cooked it based on several home based recipes. Confusing? Yea, it was, especially cooking it because I wasn’t sure how the rice was supposed to look and how long it would take to make the rice rich and creamy. But don’t worry, I figured it all out for you!

This dessert is rich, creamy, and oh so decadent. You only need a little bowl full to satisfy your rice pudding craving. I really liked the way the cinnamon and chocolate worked together in this dish. It was a new twist on an old classic. I added in some pecans, just for crunch. The dish reminded me of churros when you got a spoonful filled with rice pudding and pecans together. And who doesn’t like churros?!
Cinnamon Chocolate Arroz con Leche

Ingredients:

  • 1 pkg Uncle Ben’s Instant Rice pudding
  • 1 12oz can evaporated milk
  • 1 14oz can condensed milk
  • 1 cup of milk
  • 1 cinnamon stick
  • 1 tbsp ground cinnamon
  • 1 tsp instant coffee granules
  • 1 3oz bittersweet chocolate

Directions:

  1. Cook the rice pudding according to the box directions but add in a cinnamon stick.
  2. Once done strain out water and reserve cooked rice.
  3. In the same sauce pan with the rice add in the condensed and evaporated milks, plus a cup of milk.
  4. Cook this mixture while stirring consistently for 30 minutes.
  5. In the last 10 minutes, mix in the chocolate, ground cinnamon, and coffee granules.
  6. Serve warm!

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