If you’re not familiar with Mexican rice pudding, arroz con leche translates to rice with milk and includes other ingredients like cinnamon and sweetened condensed milk.
Arroz con leche was a dessert that mom grew up eating. Great-grandma made it, and we wanted to find a recipe that tasted just like hers.
Fortunately, we DID!! We now have introduced this delicious dessert to our children and are happy to report that they love it too.
This rice can be served warm or cold – either way, it’s one delicious tapioca-like treat. It can also be served as a breakfast dish too!
Why we think you’ll love it:
- A favorite Mexican sweet. If you love cinnamon and love Mexican sweets, you also won’t be able to resist our Mexican Hot Chocolate or Horchata!
- An easy treat. This delicious Mexican dessert is simple to make and a classic twist on rice pudding.
- Warm and comforting. Just like Grandma made, we love a cozy cup of pudding!
Arroz con Leche Ingredients
- Water (7 cups): Cooks the rice until tender before adding the milks.
- Long grain white rice (1 cup): The creamy base, soft but with gentle bite. Long-grain such as Jasmine, Basmati, or white rice works best. Avoid instant rice. Use 2 cups of leftover cooked rice. Add the 3 milks and cinnamon and cook on low for 20 minutes until thickened.
- Cinnamon sticks (2): Infuse warm spice directly into the rice while it cooks.
- Sweetened condensed milk (1, 14-ounce can): Sweetens and adds rich, silky body.
- Evaporated milk (1, 12-ounce can): Deep, creamy milk flavor without extra sweetness.
- Whole milk (1 cup): Loosens the mixture to a spoonable, creamy consistency.
- Ground cinnamon, for topping: Finishes with aroma and a pretty dusting. or brown sugar, honey, raisins, craisins, dried fruit, nutmeg, coconut, or chopped nuts
How to Make Arroz Con Leche
RICE. Combine water, rice, and cinnamon sticks in a large saucepan over medium-high heat. Bring to a boil, uncovered, and cook for 16–18 minutes.
SEASON. Drain any remaining liquid, remove the cinnamon sticks, and return the rice to the pan over medium-high heat.
- Add sweetened condensed milk, evaporated milk, and whole milk. Bring the milk mixture to a boil.
- Reduce the heat to low and cook for about 20 minutes, stirring regularly. The milk can easily burn, so it is important to stir frequently as it thickens.
- If all the liquid has been absorbed and the rice is not quite done, add ½ cup water and continue to simmer so the rice does not come out crunchy.
ENJOY! Divide rice among serving cups and sprinkle with cinnamon. Serve warm.
Kristyn’s Recipe Tips
- For the creamiest best-flavored dish, use the 3 different types of milk listed.
- After adding the milk(s) cook low and slow and stir frequently. This creates an even cook without scorching the bottom.
- Once done, let it cool slightly before serving to allow the flavors to meld and the texture to thicken.
Arroz con Leche Recipe
Video
Ingredients
- 7 cups water
- 1 cup long-grain white rice
- 2 cinnamon sticks
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 cup whole milk
- ground cinnamon, for topping
Instructions
- Combine water, rice, and cinnamon sticks in a large saucepan over medium-high heat. Bring to a boil, uncovered, and cook for 16–18 minutes.
- Drain any remaining liquid, remove the cinnamon sticks, and return the rice to the pan over medium-high heat. Add sweetened condensed milk, evaporated milk, and whole milk, and bring to a boil.
- Reduce the heat to low and cook for about 20 minutes, stirring regularly. The milk can easily burn, so it is important to stir frequently as it thickens.
- Divide rice among serving cups and sprinkle with cinnamon. Serve warm.
Notes
- For the creamiest best-flavored dish, use the 3 different types of milk listed.
- After adding the milk(s) cook low and slow and stir frequently. This creates an even cook without scorching the bottom.
- Once done, let it cool slightly before serving to allow the flavors to meld and the texture to thicken.
- Use a simple cinnamon topping or add your favorite spices, fruits, or nuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make as directed, cool, and store in an airtight container in the fridge for 1-2 days. Reheat in a pot or slow cooker and add a bit of milk to help smooth the texture.
Store leftovers in an airtight container(s) in the fridge for 3-4 days or freeze for up to 3 months.
More Like This
Warm Pudding
Easy Bread Pudding Recipe
1 hr 10 mins
Easy Rice Pudding
55 mins
Baked Rice Pudding
1 hr 35 mins
Slow Cooker Rice Pudding
2 hrs 5 mins
Mexican Desserts
Collections
This recipe was originally published April 2019.
SO MANY ADS I CANT EVEN READ THE RECIPE!
I’m sorry the ads are frustrating. They are a necessary evil in order to provide free recipes to everyone.