Mexican rice and amaranth pudding: Arroz y amaranto con leche

articles Food & Cuisine Recipes

Karen Hursh Graber

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
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