Arroz con Leche (Rice Pudding) is a popular recipe in South America and Mexico. It’s a sweet and creamy dessert that can be enjoyed either warm or cold. It is delicate and so delicious. Taste-wise, it has cinnamon and sometimes lemon peel. In North America, sometimes you see it with raisins.
When thinking about arroz con leche and its South American influence, it also comes to mind our other popular recipes, such as Chipa and Chicken Empanadas.
Why I Love This Recipe
- It reminds me of my childhood
- Good old-fashioned recipe
- Simple ingredients
- Budget-friendly dessert
- Easy to make and great make-ahead
Helpful Items For This Recipe
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Cinnamon Sticks 7 Ounce Bag – 36-44 Sticks
Arroz con Leche Ingredients
Arroz con Leche, or rice pudding, is naturally gluten-free as the main ingredients are milk, rice, sugar, and cinnamon. All of these are gluten-free.
Recipe Ingredients
White rice – Any medium or long white rice would work. I usually use long white rice. I wouldn’t use aromatic rice like Jasmine for this recipe.
Water – Use filtered or bottled water for best results!
Whole milk – It’s what makes our rice pudding so creamy; I’d go with whole milk or 2% for this recipe.
White sugar – You can adjust the amount to taste.
Cinnamon stick – It gives a subtle cinnamon flavor during the boiling process.
Vanilla extract – It helps to balance the sweetness and flavor of our rice pudding.
Ground cinnamon – It’s optional but VERY recommendable to include it.
How to make Arroz con Leche?
First, you’ll need to rinse the rice under cold water until the water runs clear. About four to five times is ok.
Then, combine rinsed rice and water in a medium-size saucepan. Bring it to a boil and reduce heat to low. Cover and let it simmer until the rice is soft and tender and most of the water is absorbed. About 15 to 20 minutes.
Once the rice is cooked, add the milk, sugar, and cinnamon stick. Stir well. Cook over medium-low heat, stirring frequently to prevent sticking, for about 20-25 minutes or until the mixture thickens to your desired consistency.
Remove the cinnamon stick and stir in the vanilla extract. Taste and adjust sweetness if needed by adding a little sugar.
Serve warm or chilled. Garnish with a sprinkle of ground cinnamon before serving.
Recipe Tips!
Can arroz con leche be eaten cold?
Yes, and I almost always do that. I only have it warm during winter months, but Arroz con Leche is an all-year-round dessert.
Do you refrigerate Arroz con Leche?
Yes! Once it has cooled to room temperature, you should put it in an airtight container in the fridge if you’re not consuming it soon. As it contains dairy, it should be stored in the fridge. It stays fresh for up to five days.
Does Arroz con Leche thicken as it cools?
Yes, rice pudding always thickens as the rice keeps on absorbing liquid when refrigerated. It´s not an issue, as you can always add a bit more milk, and it will return to being just like freshly made.
WANT MORE GREAT RICE RECIPES? THIS TIME SAVORY?
We love rice, and it always makes a great, easy side dish. Here are some of our favorite recipes.
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Arroz con Leche (Rice Pudding)
Ingredients
- 1 cup long white rice
- 2 cups water
- 2 cups whole milk
- 1 cup white sugar
- 1 cinnamon stick
- 1 tsp vanilla extract
- Ground cinnamon for serving
Instructions
- First, you'll need to rinse the rice under cold water until the water runs clear. About four to five times is ok.
- Then, combine rinsed rice and water in a medium-size saucepan. Bring it to a boil and reduce heat to low. Cover and let it simmer until the rice is soft and tender and most of the water is absorbed. About 15 to 20 minutes.
- Once the rice is cooked, add the milk, sugar, and cinnamon stick. Stir well. Cook over medium-low heat, stirring frequently to prevent sticking, for about 20-25 minutes or until the mixture thickens to your desired consistency.
- Remove the cinnamon stick and stir in the vanilla extract. Taste and adjust sweetness if needed by adding a little sugar if needed.
- Serve it warm or chilled and garnish with ground cinnamon just before serving.
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