Arroz con Leche de Nuez. Pecan Rice Pudding

Arroz con leche, rice pudding. A classic and traditional dish that many of us grew up enjoying. My twist on the classic cinnamon arroz con leche is that I have mixed in some finely crushed pecans into the milk. Pecans, nuez, in different forms were always present in my growing up. It is the star ingredient in dulces de nuez, a pecan candy that is a Mexican tradition. Empanadas filled with cajeta and crushed pecans decadent. And we cannot forget about leche quemada or jamoncillo candy!

Do you have special foods that are traditional in your family for the holidays?

besides tamales, of course, there are empanadas, hojarascas, pozole, buñuelos and dulces de nuez. I will be brutally honest. Since mom passed away in 2009, holidays have never been the same. I am sure it happens in many families. This is why I try so hard to keep the traditions going. It’s important and makes me feel close to my parents when I am missing them so much during the holidays.

Why do dishes like arroz con leche makes us feel that warm comforting feeling?

I believe that is reminds us of simpler times when we were children under the watchful eyes of our parents. Some of us were in such a hurry to grow up. The sounds and aromas of all those special dishes fill us with nostalgia and that longing to return to a home that may not even exist anymore. But for a few brief days and moments we can be transported back. It’s such a wonderful, bittersweet moment.

I want to take these moments to wish you all Happy Holidays and may the coming New Year bring you many blessings!

This blog and La Piña en La Cocina would not be possible if it were not all of you faithful followers!

I appreciate each and every one of you. Thank you for taking the time to write to me here on the blog. I will keep trying my best to bring you the best of me with all of the dishes I love! Feliz Año 2025!! New and exciting things coming!

Arroz con Leche de Nuez- Pecan Rice Pudding

A traditional dessert of arroz con leche with the flavors of fresh ground pecans!

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Course: Dessert

Cuisine: Mexican

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 8 Servings

Ingredients

• 3 cups water
• 1 full cup medium or short grain rice
• 2 large cinnamon sticks mexican canela if possible
• pinch of salt
• 1 pecans, finely crushed, plus more for garnish
• 4 cups whole milk
• Sugar, to taste. I start with 1/2 c then taste it as it cooks
• 1 c shredded coconut, optional

Instructions

• In a large pot combine the water cinnamon stick, rice and pinch of salt. Bring to a boil, reduce to a simmer and cover. Continue cooking until the liquid is absorbed, about 20 minutes.
• At this time you can remove the cinnamon sticks or you can leave them in there.
• In the blender, mix 1 cup of finely crushed pecans with 1 cup of milk. Mix on high until smooth. Reserve.
• Once the water is absorbed from the rice, stir in the remaining milk and the blended pecans. Reduce the heat to medium/low. You don’t want it to boil. You will continue to cook and stir as needed until the mixture becomes thick and creamy. This process could take up to 25-30 minutes. Serve warm or chill and serve topped with crushed pecans and shredded coconut.

Notes

If you wanted to prepare this dairy free, you could substitute the whole milk with coconut milk or almond milk. Add a bright flavor with some fresh orange zest! So tasty!

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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