Recipes and Cooking Mango-Horchata Rice Pudding (Arroz con Leche) 3.6 (13) Add your rating & review Rice pudding can be exciting! Sweetened condensed milk, mango, and raisins sweeten up this Arroz con leche. After one bite, this will become your new go-to Mexican dessert recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 15, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 15 mins Cook Time: 24 mins Chill Time: 4 hrs Total Time: 4 hrs 39 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 vanilla bean or 1-1/2 teaspoons vanilla extract 4 cup horchata* or whole milk** 1 cup uncooked jasmine rice or long grain white rice ½ teaspoon ground cardamom 1 14 ounce can sweetened condensed milk 1 small ripe mango, peeled, seeded, and chopped ½ cup golden raisins 1 - 2 tablespoon horchata* or whole milk (optional) ¼ cup sliced almonds, toasted Ground canela (Mexican cinnamon) or cinnamon Directions If using a vanilla bean, use a paring knife to cut bean in half lengthwise. Scrape the tiny seeds into a small bowl. In a large nonstick saucepan bring the 4 cups horchata just to boiling; stir in uncooked rice, vanilla bean and seeds, and cardamom. Cook, covered, over medium-low heat for about 20 minutes or until most of the horchata is absorbed and the rice is tender, stirring frequently. Discard vanilla bean. Stir in sweetened condensed milk, mango, and raisins. Return to simmering. Cook, uncovered, for 4 minutes, stirring occasionally. Remove from heat; stir in vanilla extract, if using. Let mixture cool to room temperature (mixture will thicken as it cools). Cover and chill for 4 to 24 hours. Before serving, if necessary, add enough of the 1 to 2 tablespoons horchata or milk to make pudding reach the desired consistency. Top with toasted almonds and sprinkle with ground canela. * Horchata, a popular beverage in Mexico, can be purchased in Mexican and Latin American markets. Although ingredients vary, it is usually made with rice and cinnamon and often contains ground almonds, sesame seeds, or tigernuts. ** If using whole milk, add 4 inches stick cinnamon along with the milk. Discard stick cinnamon along with the vanilla bean. Rate it Print Nutrition Facts (per serving) 351 Calories 6g Fat 70g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 351 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 17mg 6% Sodium 67mg 3% Total Carbohydrate 70g 25% Total Sugars 47g Protein 6g Vitamin C 7.7mg 39% Calcium 161.5mg 12% Iron 0.5mg 3% Potassium 296mg 6% Folate, total 16.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.