Arroz con leche is warm, sweet, and irresistibly creamy-it’s like a hug in a bowl. Whether you’re craving a cozy breakfast or a satisfying dessert, this traditional Mexican rice pudding is pure comfort. One spoonful, and you’re instantly transported to grandma’s kitchen, where cinnamon and vanilla fill the air.
Table of Contents
The History and Cultural Significance of Arroz Con Leche
Arroz con leche, or “rice with milk,” may have originated in Spain, but Mexico has truly made it its own. It’s more than just a dessert—it’s a part of family traditions, holiday feasts, and Sunday afternoons when you just want something warm and sweet.
Mexican households have perfected this recipe over generations, adding special touches like cinnamon, sweetened condensed milk, and even raisins. Just like enchiladas or other classic Mexican meals, arroz con leche is a staple that brings people together. (Speaking of enchiladas, they pair amazingly well with this dessert—check out this recipe for an authentic combo!)
Ingredients for the Perfect Arroz Con Leche
To make the creamiest, most flavorful arroz con leche, you’ll need just a few simple ingredients:
Essential Ingredients
| Ingredient | Amount |
|---|---|
| Long-grain white rice | 1 cup |
| Cinnamon stick | 1 |
| Water | 1 cup |
| Whole milk | 2 cups |
| Sweetened condensed milk | 1 can (14 oz) |
| Evaporated milk | 1 can (12 oz) |
| Vanilla extract | 1 tsp |
| Ground cinnamon (for garnish) | To taste |
| Optional Add-ins | Raisins, coconut, chopped nuts |
🔹 Pro Tip: No long-grain rice? No problem! Basmati or jasmine rice work too, but they’ll give you a slightly different texture.
Rice Varieties: Which One Works Best?
Traditional long-grain white rice gives arroz con leche that fluffy, tender consistency we all love. But if you like a thicker, more pudding-like texture, try short-grain rice. Want a healthier spin? Brown rice is a great alternative-just know it takes longer to cook.
Sweeteners and Flavor Enhancers
Cinnamon sticks, vanilla extract, and sweetened condensed milk bring rich flavor and sweetness to this dessert. But if you’re watching your sugar intake, swap in honey or maple syrup for a natural touch.
For an extra creamy base, coconut milk adds a subtle tropical flavor that pairs beautifully with cinnamon and vanilla.
(Speaking of sweet treats, if you love arroz con leche, you might enjoy these Rice Krispie Chocolate Chip Cookies—another nostalgic favorite!)
Step-by-Step Cooking Instructions: How to Make Arroz Con Leche
Making arroz con leche is easy, but the secret is in the details. Follow these steps to get that rich, creamy, and perfectly sweet texture every time.
A. Preparing the Rice
First things first—get the base right. Rinse the rice under cold water until the water runs clear. This removes excess starch, so you don’t end up with a gummy texture.
In a medium pot, combine:
✔️ 1 cup of water
✔️ 1 cup of rice
✔️ 1 cinnamon stick
Bring it to a boil, then reduce the heat and let it simmer until most of the water is absorbed—about 10 minutes.
B. Cooking the Rice in the Milk Mixture
Now the magic happens! Add the milk trio to the pot:
- Whole milk
- Evaporated milk
- Sweetened condensed milk
Stir constantly over medium heat to prevent scorching. As it simmers, you’ll see it transform into a rich, velvety pudding. This is the moment where all the love comes together!
C. Final Touches and Serving Suggestions
Once the rice is tender and the mixture is thick and creamy, remove it from the heat. Stir in vanilla extract, then sprinkle ground cinnamon on top.
Feeling fancy? Add:
✔️ Golden raisins
✔️ Toasted coconut
✔️ Chopped nuts
Serving Tip:
Arroz con leche is delicious both warm and chilled. Enjoy it warm with extra cinnamon on top or serve it cold with fresh berries for a refreshing twist!
Tips for Achieving the Perfect Creamy Consistency
💡 Keep stirring! This prevents the rice from sticking or burning.
💡 Low and slow is key. Cooking on low heat lets the rice absorb all that creamy goodness.
💡 Adjust liquid levels. If it gets too thick, add extra milk gradually.
💡 Reheat like a pro. If it firms up in the fridge, stir in a splash of warm milk to bring it back to life.
Avoiding Common Mistakes
🔥 Burned bottom? Use a nonstick pot and stir often.
🔥 Too thick? Gradually add warm milk to loosen it.
🔥 Rice not fully cooked? Let it simmer longer, but keep the heat low.
Variations of Arroz Con Leche Across Cultures
Mexico keeps it classic with cinnamon and condensed milk, but other countries have their own spins:
🇪🇸 Spain: Adds citrus zest for a fragrant twist.
🇵🇪 Peru: Loves a hint of clove.
🇨🇺 Cuba: Uses coconut milk for extra creaminess.
It’s amazing how one dish can connect so many cultures!
Healthier Alternatives and Ingredient Swaps
✅ Plant-Based Swaps: Use almond, oat, or coconut milk instead of dairy.
✅ Lighter Sweeteners: Try honey, agave, or stevia instead of condensed milk.
✅ Brown Rice Option: More fiber and a nuttier taste—just increase the cooking time.
Storage and Reheating Instructions
🥶 Refrigerate: Store in an airtight container for up to 5-6 days.
❄️ Freeze: For longer storage, freeze for up to 3 months.
🔥 Reheat: Gently warm it in a pot or microwave, adding a splash of milk to loosen the texture.
Bonus Tip: The Ultimate Comfort Food Combo
Pair arroz con leche with something crispy for the perfect balance! Try papas fritas before diving into this creamy dessert. The contrast between crunchy and sweet is unbeatable!
Looking for more unique recipes? Check out this Brazilian Mounjaro recipe with apple cider vinegar for a bold, tangy flavor adventure.
FAQs: Answering Your Top Questions About Arroz Con Leche
What’s the difference between rice pudding and arroz con leche?
Rice pudding and arroz con leche are similar, but they have a few key differences. Rice pudding is a broad term that includes variations from many cultures, while arroz con leche is a specific Mexican and Latin American version. The biggest difference? Arroz con leche typically includes cinnamon, sweetened condensed milk, and sometimes raisins, giving it a rich, caramel-like sweetness.
On the other hand, classic rice pudding (like the American or European versions) often uses plain sugar and nutmeg and has a more custard-like texture.
Is arroz con leche junk food?
Not necessarily! Arroz con leche is a comfort food, but it can be made in a healthier way. Traditional recipes do have sugar and dairy, but you can swap ingredients to make it lighter.
✔️ Use brown rice instead of white for more fiber.
✔️ Replace sweetened condensed milk with honey or agave.
✔️ Try plant-based milk like almond, oat, or coconut.
So, while it’s rich and creamy, it doesn’t have to be a guilty pleasure!
Do you need evaporated milk for arroz con leche?
No, but it helps! Evaporated milk gives arroz con leche its creamy, velvety texture without making it too heavy.
💡 Alternative options:
Use extra whole milk instead (though it won’t be as thick).
Try coconut milk for a dairy-free version.
Mix half-and-half if you want an ultra-rich pudding.
If you don’t have evaporated milk, you can still make a great arroz con leche—it’ll just have a slightly different texture.
How do you make traditional rice pudding?
Traditional rice pudding is similar to arroz con leche but often skips sweetened condensed milk. Here’s a simple recipe:
1️⃣ Cook 1 cup of rice in 2 cups of water until soft.
2️⃣ Add 2 cups of milk (whole, almond, or coconut).
3️⃣ Stir in ¼ cup of sugar (or honey) and 1 teaspoon of vanilla extract.
4️⃣ Simmer on low, stirring often, until thick and creamy.
5️⃣ Sprinkle with cinnamon or nutmeg and serve warm or cold.
If you love arroz con leche but want a simpler, less sweet version, this is it!
How do you make homemade condensed milk?
Sweetened condensed milk is a key ingredient in arroz con leche, but did you know you can make it at home? Here’s how:
🔹 Ingredients:
2 cups whole milk
⅔ cup sugar
2 tbsp butter (optional, for richness)
½ tsp vanilla extract
🔹 Instructions:
1️⃣ In a saucepan, simmer milk and sugar on low heat, stirring constantly.
2️⃣ Keep stirring for 30-40 minutes until it thickens and reduces by half.
3️⃣ Add butter for extra creaminess (optional).
4️⃣ Stir in vanilla, then let it cool before using.
And there you have it—homemade condensed milk, perfect for arroz con leche or any dessert!
Serving and Pairing Suggestions
- Sprinkle with cinnamon sugar, drizzle with honey, or add fresh berries.
- Pair with a warm carajillo Try a warm carajillo to complement your arroz con leche dessert. for the ultimate indulgence.
Conclusion: A Bowl of Pure Comfort
Arroz con leche isn’t just a dessert—it’s a warm embrace in every spoonful. Whether you’re making it for a cozy night in, a family gathering, or just to satisfy a sweet craving, this creamy, cinnamon-kissed dish delivers every time.
The best part? It’s versatile! Enjoy it warm or chilled, keep it classic or experiment with flavors, and tweak the ingredients to fit your dietary needs. No matter how you make it, arroz con leche always brings that nostalgic, home-cooked comfort.
So go ahead—grab a bowl, sprinkle on some cinnamon, and savor the simple joy of this timeless treat. Buen provecho! 🍚✨
Arroz Con Leche Recipe Card
PrintArroz Con Leche Recipe
This creamy, comforting Mexican rice pudding (arroz con leche) is made with long-grain rice, sweetened condensed milk, and cinnamon for a dessert that’s nostalgic and full of warmth. Perfect served warm or chilled, it’s easy to customize and always a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 cup long-grain white rice
- 1 cinnamon stick
- 1 cup water
- 2 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
- Ground cinnamon (for garnish)
- Optional: raisins, coconut, or chopped nuts
Instructions
- Rinse the rice: Wash under cold water until the water runs clear to remove excess starch.
- Cook the rice: In a medium pot, bring 1 cup of water, the rice, and the cinnamon stick to a boil. Reduce heat and simmer until most of the water is absorbed, about 10 minutes.
- Add the milk mixture: Stir in the whole milk, sweetened condensed milk, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens and the rice becomes tender (about 20-25 minutes).
- Finish with vanilla: Remove from heat and stir in the vanilla extract.
- Serve and garnish: Serve warm or chilled, topped with ground cinnamon and optional raisins or coconut.
Notes
- Consistency Tip: If the arroz con leche thickens too much as it cools, stir in extra warm milk before serving.
- Make it healthier: Swap whole milk for almond milk or use honey instead of condensed milk.
- Storage: Refrigerate leftovers in an airtight container for up to 5-6 days.
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 32 g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
Keywords: arroz con leche, Mexican rice pudding, creamy rice dessert, traditional Mexican dessert
Ready to Try This Delicious Arroz Con Leche Recipe?
It’s time to bring some warmth to your kitchen! Try this comforting dessert today, and let me know how it turned out. Did you go classic or add your own twist? Drop a comment, share your experience, and spread the love for this sweet, creamy treat!
If you’re craving more traditional Latin flavors, check out discada—a sizzling, meaty Mexican dish that pairs perfectly with arroz con leche for the ultimate meal combo.
Let’s keep the delicious traditions going—happy cooking!
