Champurrado Arroz con Leche

Bowl of Arroz con Leche with Champurrado garnished with champurrado mix and sweet crema
January 17, 2024

By Miguel Guerrero

A cherished childhood memory of mine involves escaping the frigid winters of Chicago by traveling to Guadalajara with my mama and siblings, crashing at our abue's casa. Like many abuelas, upon our arrival, she expressed her love through cooking, and one of those delights was arroz con leche. In years when we aren't able to return to Guadalajara during the winter time, my mama and I uphold that tradition by preparing a batch of arroz con leche together. This year, we decided to get creative and blend arroz con leche with the chocolatey, cinnamon-spiked atole, champurrado. Garnishes are up to you: we like chopped pecans, raisins, and sometimes even chopped dark chocolate. Don't forget to sprinkle a bit more Champurrado Mix on top for an extra hit of chocolatey goodness.

Champurrado Mix

 
Champurrado Arroz con Leche

Champurrado Arroz con Leche

Miguel Guerrero

Servings

4-6 bowls

Ingredients

  • 2 cups white rice, rinsed

  • 1 cup milk (for boiling the rice)

  • 1 ½ cups water (for boiling the rice)

  • 1 vanilla bean (or 1-2 teaspoons of vanilla extract as an alternative)

  • 1 cinnamon stick

  • 1 can of condensed milk

  • 1 can of lechera (sweetened condensed milk)

  • 1-2 packets of Masienda Champurrado Mix

  • 2 cups of milk (set aside for champurrado)

Directions

  1. Rinse and drain the white rice.

  2. In a pot, combine the rinsed rice, 1 cup milk, 1 ½ cups water, 1 vanilla bean (split and scraped), and 1 cinnamon stick. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes.

  3. While the rice is cooking, take the remaining 2 cups of milk and heat in a saucepan. Add the Champurrado Mix and bring it to a boil. Once boiling, reduce the heat and whisk until the Champurrado Mix is well incorporated. Set aside.

  4. After the rice has cooked for 15 minutes, remove the vanilla bean and cinnamon stick, stir in the condensed milk, 1 can of lechera, and the prepared champurrado. Mix well and continue to cook for an additional 20-25 minutes or until the desired consistency is achieved.

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