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With a gentle cinnamon sweetness, Arroz con Leche is a fabulous rice pudding that’s all about soft and creamy textures. I’ve loved this traditional Mexican treat ever since the first time I tasted it, years ago. And, I also like that it takes just one pot and a little time to transform simple ingredients into this rich dessert.
With creamy dairy and just the right amount of cinnamon sweetness, this treat is layered with the subtle texture and flavor of the cooked rice. Try this arroz con leche recipe, and you’ll see that there’s a reason the combination shows up in cuisines all over the world!
Memory Lane – Arroz Con Leche
This treat fills me with nostalgia for growing up in New Mexico. My dad used to make me a rice treat that was similar to this one when I was sick and my horchata ice cream also leans on the same comforting flavors.
As written, this makes a large batch that will serve at least ten people. And, I never reduce it. It’s absolutely delicious from the fridge, so leftovers are great. And, if I’m going to stir anything for twenty minutes, I want to enjoy it more than once.
Great recipe! I like to add a little honey for added sweetness. It’s a very delish recipe and I had left overs for cold rice pudding cups.
Ingredients and Substitutions
The Rice – I use long-grain white rice because it cooks up tender without turning gummy. This keeps the pudding creamy.
Water – The water is used for cooking the rice.
Cinnamon Sticks – I add cinnamon sticks to the water while the rice cooks. This infuses the rice with a gentle cinnamon flavor.
Milk – I use whole milk to loosen the texture of the finished product.
Evaporated Milk – Including evaporated milk lends extra creaminess, and a subtle cooked milk flavor.
Sweetened Condensed Milk – I add this to sweeten and enrich the end result. This makes it unnecessary to add any sugar to the mix.
Ground Cinnamon – This infuses the milks with a pop of spice and heavenly aroma. I also sprinkle this on each serving as an optional garnish.
Notes on Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Wooden spoon or spatula
- Mesh strainer
How to Make Arroz Con Leche
Filling the Pot: I add the rice, cinnamon sticks, and water to a large pot, then set it over high heat on the stove.
Boiling the Rice: I bring the pot to a rolling boil uncovered, then reduce heat to maintain a medium boil for 16-18 minutes.
Stirring the Rice: I stir occasionally and make sure the rice is not sticking to the sides or bottom of the pot.
Adding Dairy and Spice: Remove the cinnamon sticks and pour in all three of the milks. Then, I add the ground cinnamon and return the pot to a boil over medium heat.
Reducing Heat: As soon as the mixture begins to boil, I reduce the heat to low to avoid scorching.
Stirring: I stir the mixture constantly, scraping the sides and bottom of the pot for about 20 minutes, as the pudding thickens.
Tasting Test: After taking the pot of the heat, I give it a taste test. This lets me make any last minute adjustments if I need it to be sweeter or add more cinnamon.
Serving: I immediately transfer the pudding to a large serving dish or individual dishes. Then, I let it cool for at least 10-15 minutes before serving, so that the texture can set more fully.
Expert Tip
The only trick to making arroz con leche turn out perfectly every time is remaining patient as you stir the rice after adding the milks. At the first sign of a boil, decrease the heat to low for a gentle simmer and don’t stop stirring. And, make sure you scrape every surface, nook and cranny as the mixture thickens so that nothing burns.
Use a Heavy Pot – A thick-bottomed pot heats more evenly. This gives you a little more insurance against scorching.
Don’t Rush the Boil – It’s tempting to use a higher heat setting, but don’t. The milks need to come to a boil gradually, using whatever setting on your stove will suffice. For my gas range, medium is as high as I’ll go at this step.
Stop Early – I take this off the heat while it’s still slightly loose. The texture of the pudding will continue to thicken as it cools. If it becomes too thick, you can thin the mixture by stirring in a splash of milk.
Serving Suggestions
At my house, this dessert is typically served at the end of a Mexican feast. I can easily picture my crew sitting down to start with a huge bowl of chips and plenty of peach jalapeno salsa and steak queso dip.
This copycat cafe rio salad precedes the main event, sans chicken. And, then you can’t go wrong with this incredible pork chile verde or bowls of traditional carne en su jugo. This is the kind of meal that sets the stage for arroz con leche to truly shine at the end.
Make Ahead & Storage
Make Ahead: This dessert is perfect for making in advance. Just let it chill in the fridge in whatever dishes you plan to serve it in. It’s great whether you serve it cold or warm.
How to Store: I store leftovers in an airtight container in the fridge for up to 3 days.
How to Reheat: If you want to serve leftovers warm, the best option is to reheat it gently on the stove at low heat. Just add a splash of milk and stir until it is creamy again.
More Creamy Dessert Recipes
Frequently Asked Questions
Not with this recipe. You’re adding 7 cups of water to a single cup of long grain rice, which is plenty to absorb those extra starches.
We cook the rice in water first to make certain that the rice is fully softened and tender, allowing it to fully absorb the milks later. Because rice takes longer to soften in dairy, starting in water ensures a creamy, tender texture and prevents any of the rice from remaining crunchy.
Probably not. Arroz con leche thickens as it cools, maybe more than you would expect. If it still seems thin after resting, just simmer and stir for a few extra minutes.
Arroz con Leche
Ingredients
- 1 cup long-grain white rice
- 2 cinnamon sticks
- 7 cups water
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1 cup whole milk
- 1 teaspoon ground cinnamon
Instructions
- Combine the rice, cinnamon sticks, and water in a large pot over medium-high heat. Bring to a boil uncovered.
- Lower the heat to maintain a medium boil and continue cooking, uncovered, for 16-18 minutes. Stir and scrape the sides of the pot occasionally, until the rice is tender and most of the liquid has been absorbed.
- Drain any remaining liquid, if needed. Remove the cinnamon sticks. Add the sweetened condensed milk, evaporated milk, whole milk, and ground cinnamon to the pot. Bring to a boil.
- Reduce the heat to low and cook for about 20 minutes, stirring and scraping the sides and bottom of the pan constantly. The milk mixture can easily burn, so it's important to stir constantly as it thickens.
- Scoop into individual bowls and sprinkle each serving with additional cinnamon, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/13/2023 – recipe notes and photos updated 2/4/26}
recipe from the So Easy & So Yummy! cookbook, with thanks
…. best comfort food ever … with fresh baked muffins or cookies or raisin toast ….
I’m so glad you like it, Madelene!
Great recipe! Had to add a little honey for added sweetness. It’s a Very delish recipe and I had left overs for cold rice pudding cups.
I’m glad the rice turned out so well, Kim. Enjoy!
Can vanilla be added?
Sure, Marta.
Who is the ignorant that says this is a Mexican dessert? Is from Spain. And all latin American’s, prepares it. Not at all from Mexico. You must to say the truth, and don’t share lies over here. Tell just the true don’t invented!!! Shame on you!!!!
While I can appreciate a different take on the recipe (even when it’s a rude one), in my experience this is typically considered to be either a Mexican OR a Spanish dessert – or both. Feel free to do with the recipe whatever you like (it’s hardly original) and label it however makes you happiest. Fortunately, I’m not feeling much shame over here, just enjoying the deliciousness that is rice pudding.
Delicious Mexican rice pudding!!!!!
Rice pudding actually was more common and originated from in India, China, and Middle East. With different variations. The Latin culture has only added and been noticed of its variation for the last few decades. So with that being said this is a delicious Mexican style rice pudding and will make it again!!! So sorry that person was so rude and not to mention wrong lol!
I’m so glad you like the rice pudding, Dana! Thanks for the kind words too.
I don’t know what 6.1 of cups of water. Does that mean a half a cup?
I’m guessing that you accidentally adjusted the number of servings for this recipe, and as a result the recipe calculator adjusted the ingredient amounts. As written, this recipe serves 10 people and calls for 7 cups of water.
Hi, I am starting to track my calories and change my diet up. I see this recipe has nutrients facts but it says kcal. when I google how to transform kcal to calories it says 1 KCal = 1000 Calories and by that logic this recipe says 258 kca so that would be 258000 calories? I’m confused and hoping you can help!
Hi Raven, when looking at nutritional info like this, a kcal = 1 calorie. They’re the same thing. I’m not sure why different recipes are noted in separate ways.