Easy Arroz con Leche Recipe (Creamy Mexican Rice Pudding)

If comfort could be served in a bowl, it would look a lot like arroz con leche. The name translates to “rice with milk”, but that simple phrase hardly does justice to this creamy, cinnamon-scented Mexican rice pudding.

Growing up, this dessert wasn’t just food—it was a hug at the end of a long day. My grandmother would simmer a pot of rice slowly in milk, letting the kitchen fill with the warm aroma of cinnamon sticks and vanilla. By the time she spooned it into little bowls, I was already hovering close, eager for that first bite.

In this article, I’ll walk you through my favorite arroz con leche recipe, step by step. You’ll get:

• A simple list of ingredients (nothing fancy, just pantry staples).
• Foolproof cooking instructions with sensory cues to guide you.
• Substitutions and variations for dairy-free, vegan, or flavor-packed twists.
• Expert tips, FAQs, and storage advice.

Whether you’re brand new to Mexican rice pudding or already love it, this recipe is approachable, customizable, and oh-so comforting.

Why You’ll Love This Recipe

• Cozy & Comforting – Like a hug in a bowl with creamy, spiced goodness.
• Easy Ingredients – Long grain white rice, milk, cinnamon… you probably already have them.
• Family-Friendly – Perfect for kids and adults alike.
• Flexible – Works with evaporated milk, sweetened condensed milk, or even leftover rice.
• Authentic Flavor – Cinnamon sticks, a touch of vanilla, and slow-simmered richness make this taste just like abuela’s kitchen.

Ingredients You’ll Need

Here’s what you’ll need for the arroz con leche recipe (makes about 6 servings):

• 1 cup long grain white rice – Rinsed to remove excess starch.
• 4 cups whole milk – Creamy base; whole milk gives the best flavor.
• 1 cup evaporated milk – Adds richness (optional but highly recommended).
• 1 cup sweetened condensed milk – Sweetens and thickens the pudding.
• 2 cups water – For parboiling the rice.
• 1–2 cinnamon sticks – Use whole sticks for authentic flavor.
• ½ teaspoon ground cinnamon – For extra warmth at the end.
• 1 teaspoon vanilla extract – Rounds out the sweetness.
• Pinch of salt – Balances the flavors.
• Optional garnish: Raisins, orange zest, or extra cinnamon.

Prep, Cook & Total Time

• Prep Time: 5 minutes
• Cook Time: 40–45 minutes
• Total Time: ~50 minutes

Ingredient Substitutions

Don’t have everything on hand? No worries!

• Rice: Swap long grain white rice for medium grain; avoid sticky sushi rice.
• Milk: Almond, oat, or coconut milk work for a dairy-free version. (Coconut adds tropical sweetness!)
• Sweetener: Use sugar or honey if you don’t have sweetened condensed milk. Start with ½ cup and adjust.
• Cinnamon: If you can’t find sticks, ground cinnamon will do—add ½ teaspoon at the start.
• Raisins: Not a fan? Try chopped dates, dried cranberries, or leave them out.

How to Make Arroz con Leche

Follow these steps, and don’t rush—slow cooking is what gives this pudding its creamy texture.

1. Cook the rice: In a medium pot, add the rice, water, and cinnamon sticks. Bring to a boil, then reduce the heat to low. Simmer until the rice is tender and most of the water is absorbed (about 12–15 minutes).
2. Add the milk: Stir in whole milk and evaporated milk. Cook gently over medium-low heat, stirring often so the rice doesn’t stick to the bottom.
3. Sweeten it up: Add sweetened condensed milk, vanilla, and a pinch of salt. Continue stirring until the mixture thickens and turns creamy (another 20–25 minutes). The smell will tell you it’s ready—warm, sweet, and cinnamon-y.
4. Adjust texture: If it feels too thick, add a splash of milk until you reach your desired consistency. Remember, it thickens as it cools.
5. Serve: Remove the cinnamon sticks, spoon into bowls, and sprinkle with ground cinnamon. Enjoy warm or chilled.

(Quality control taste-test at this point is strongly encouraged.)

Expert Tips & Mistakes to Avoid

• Don’t rush the simmer. Cooking the rice slowly in milk is the secret to creaminess.
• Stir often. This prevents sticking and ensures silky texture.
• Watch the heat. Too high and the milk can scorch; keep it low and steady.
• Taste before serving. Everyone’s sweetness preference is different—adjust with sugar or honey if needed.
• Let it rest. Arroz con leche thickens as it cools, so don’t panic if it looks runny while hot.

Variations & Add-Ons

Want to put your own spin on this easy arroz con leche recipe? Try these:

• Dairy-Free / Vegan: Use coconut or almond milk, and swap condensed milk with coconut cream + sugar.
• Spiced Up: Add star anise, nutmeg, or a splash of rum for depth.
• Tropical Twist: Stir in shredded coconut, pineapple, or mango.
• Chocolate Arroz con Leche: Add 2 tablespoons cocoa powder for a Mexican hot chocolate vibe.
• Festive Version: Add orange zest and golden raisins for a holiday flair.

Serving Suggestions

Arroz con leche is versatile—you can dress it up or keep it simple.

• Classic: Warm with a dusting of ground cinnamon.
• Fancy: Garnish with candied orange peel or fresh berries.
• Breakfast: Serve chilled with sliced bananas or nuts.
• Dinner Party: Portion into small ramekins for a rustic yet elegant dessert.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Not ideal, as rice gets mushy when thawed.
• Reheating: Warm gently on the stovetop with a splash of milk to loosen the texture. Microwave also works—just stir halfway.

Nutrition Information (per serving, ~6 servings)

• Calories: ~290
• Protein: 7g
• Fat: 7g
• Carbs: 50g
• Sugar: 25g
• Fiber: 1g
• Sodium: 100mg

(Values vary depending on milk and sweetener choices.)

Conclusion

There you have it—an authentic yet flexible arroz con leche recipe that’s as cozy as it is easy to make. With simple ingredients, a little patience, and lots of love, you can create a dessert that brings people together, just like it did in my family.

Next time you’re craving something sweet and comforting, skip the store-bought pudding and let your kitchen fill with the irresistible aroma of cinnamon and vanilla. I promise—it’s worth the (gentle) stirring.

Now it’s your turn: Will you enjoy it warm with extra cinnamon, or chilled straight from the fridge? However you serve it, I’d love to hear your twist—so drop a comment, rate the recipe, and share it with a friend who needs a little comfort in a bowl.

arroz con leche recipe

Creamy, cozy, and filled with cinnamon – this authentic arroz con leche recipe is the Mexican rice pudding you’ll want to make again and again.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Breakfast, Dessert

Cuisine Latin American, Mexican

Servings 6 Servings

Calories 290 kcal

Ingredients

  

• 1 cup long grain white rice – Rinsed to remove excess starch.
• 4 cups whole milk – Creamy base; whole milk gives the best flavor.
• 1 cup evaporated milk – Adds richness optional but highly recommended.
• 1 cup sweetened condensed milk – Sweetens and thickens the pudding.
• 2 cups water – For parboiling the rice.
• 1–2 cinnamon sticks – Use whole sticks for authentic flavor.
• ½ teaspoon ground cinnamon – For extra warmth at the end.
• 1 teaspoon vanilla extract – Rounds out the sweetness.
• Pinch of salt – Balances the flavors.
• Optional garnish: Raisins orange zest, or extra cinnamon.

Instructions

 

• Cook the rice: In a medium pot, add the rice, water, and cinnamon sticks. Bring to a boil, then reduce the heat to low. Simmer until the rice is tender and most of the water is absorbed (about 12–15 minutes).
• Add the milk: Stir in whole milk and evaporated milk. Cook gently over medium-low heat, stirring often so the rice doesn’t stick to the bottom.
• Sweeten it up: Add sweetened condensed milk, vanilla, and a pinch of salt. Continue stirring until the mixture thickens and turns creamy (another 20–25 minutes). The smell will tell you it’s ready—warm, sweet, and cinnamon-y.
• Adjust texture: If it feels too thick, add a splash of milk until you reach your desired consistency. Remember, it thickens as it cools.
• Serve: Remove the cinnamon sticks, spoon into bowls, and sprinkle with ground cinnamon. Enjoy warm or chilled.

Notes

• Don’t rush the simmer. Cooking the rice slowly in milk is the secret to creaminess.
• Stir often. This prevents sticking and ensures silky texture.
• Watch the heat. Too high and the milk can scorch; keep it low and steady.
• Taste before serving. Everyone’s sweetness preference is different—adjust with sugar or honey if needed.
• Let it rest. Arroz con leche thickens as it cools, so don’t panic if it looks runny while hot.

Keyword arroz con leche recipe, mexican rice pudding, easy arroz con leche recipe, rice with milk, sweetened condensed milk, evaporated milk, ground cinnamon, leftover rice