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Mexican rice and amaranth pudding: Arroz y amaranto con leche by Karen Hursh Graber © 2000

This variation of the classic arroz con leche is served in Zimatlan, Oaxaca, one of the largest amaranth-producing areas in Mexico. The addition of popped amaranth grains adds nutrients as well as a delicious, nut-like flavor to the Mexican rice pudding.


  • 1 cup rice
  • 2 cups water
  • 1 cup milk
  • 1 can condensed milk
  • 1 cup amaranth cereal (popped amaranth)
  • 1/2 cup raisins
  • sugar to taste
  • ground cinnamon

Soak the rice in hot water for 15 minutes.

Drain and rinse until the water runs clear.

Place the rice and the 2 cups water in a medium size saucepan, bring to a boil, cover, and simmer until the water is absorbed.

Add the milk, condensed milk, amaranth and raisins.

Cook over low heat another 10-15 minutes, until the mixture thickens.

Add sugar to taste.

Cool and serve with cinnamon sprinkled on top.

Serves 4.

Link to source articles
Traditional Mexican food: A tasty way to go gluten free
Mexico's grain of the gods: Cooking with amaranth

Published or Updated on: September 1, 2000 by Karen Hursh Graber © 2000
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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