Arroz con Leche

5 from 409 votes

Classic arroz con leche is a Mexican variation of rice pudding that is sweetened with condensed milk and topped with cinnamon.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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.

Video

Notes

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.
Use a simple cinnamon topping or add your favorite spices, fruits, or nuts.

Make ahead of time. 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.

Nutrition