Arroz Con Leche is easy to make and incredibly satisfying. Whether served warm on a cool night or chilled on a sunny afternoon, it brings comfort with every bite. The ingredients are simple, affordable, and likely already in your kitchen. It’s also a flexible recipe—you can adjust sweetness, milk types, or toppings to suit your taste. Best of all, this dessert is naturally gluten-free and can be made dairy-free if needed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Long-grain white rice
Water
Whole milk
Sweetened condensed milk
Evaporated milk
Sugar
Ground cinnamon
Cinnamon stick
Vanilla extract
Raisins (optional)
Directions
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rice, water, and cinnamon stick. Bring to a boil over medium heat.
Reduce heat to low and simmer uncovered until the rice is tender and most of the water is absorbed, about 15-20 minutes.
Add the whole milk, evaporated milk, and sweetened condensed milk to the cooked rice. Stir well.
Cook on low heat, stirring frequently to prevent sticking, for 20-30 minutes or until the mixture thickens to your desired consistency.
Stir in the sugar, vanilla extract, ground cinnamon, and raisins if using. Cook for another 5 minutes.
Remove from heat and let sit for a few minutes before serving.
Serve warm, or let it cool and refrigerate to enjoy chilled.
Servings and timing
This recipe serves about 6 people. Prep time: 5 minutes Cook time: 45 minutes Total time: 50 minutes
Variations
Dairy-Free Version: Substitute the milk products with plant-based options like almond, oat, or coconut milk. Use coconut condensed milk for sweetness.
Spiced Up: Add nutmeg, cardamom, or even a pinch of cloves for a different flavor profile.
Citrus Twist: Add a strip of orange or lemon peel during cooking for a refreshing citrus note.
Chocolate Lover’s: Stir in a bit of cocoa powder or chocolate chips for a fun twist.
Nutty Addition: Top with chopped almonds, pecans, or walnuts for crunch.
Storage/Reheating
Store leftover Arroz Con Leche in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of milk to loosen the texture if needed. This dessert can also be enjoyed cold straight from the fridge.
FAQs
What type of rice is best for Arroz Con Leche?
Long-grain white rice is commonly used, but medium-grain or even arborio rice can work for a creamier texture.
Can I use only one type of milk?
Yes, you can use just whole milk or any milk of your choice, though the texture and sweetness may vary slightly.
Is Arroz Con Leche served hot or cold?
It can be enjoyed both ways—warm for a comforting feel or chilled for a refreshing dessert.
Can I make it ahead of time?
Absolutely. It stores well in the fridge and can be made a day in advance.
How do I prevent the rice from sticking to the pan?
Stir frequently during cooking, especially after adding the milk. Using a non-stick pot helps too.
Can I reduce the sugar?
Yes, adjust the amount of sugar and sweetened condensed milk to your taste.
Are raisins necessary?
No, they’re optional. You can skip them or replace them with other dried fruits.
Can I freeze Arroz Con Leche?
Freezing is not recommended as the texture may change, but it keeps well in the fridge.
Is this recipe gluten-free?
Yes, this traditional recipe is naturally gluten-free, just make sure all added ingredients are certified gluten-free.
How thick should Arroz Con Leche be?
It should be creamy but not overly thick. It will thicken slightly as it cools, so don’t overcook it.
Conclusion
Arroz Con Leche is a timeless dessert that brings warmth, tradition, and comfort in every spoonful. Its creamy texture, sweet cinnamon flavor, and nostalgic charm make it a must-have in your recipe collection. Whether you enjoy it warm or cold, this Mexican rice pudding is sure to become a favorite in your home.
Arroz Con Leche is a traditional Mexican rice pudding made with rice, milk, and cinnamon, slow-cooked to a creamy and comforting dessert that’s perfect served warm or cold.
Ingredients
1 cup long-grain white rice
2 cups water
2 cups whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1/4 cup sugar (adjust to taste)
1/2 teaspoon ground cinnamon
1 cinnamon stick
1 teaspoon vanilla extract
1/3 cup raisins (optional)
Instructions
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rice, water, and cinnamon stick. Bring to a boil over medium heat.
Reduce heat to low and simmer uncovered for 15–20 minutes, until rice is tender and water is mostly absorbed.
Add the whole milk, evaporated milk, and sweetened condensed milk to the pot. Stir well to combine.
Cook on low heat for 20–30 minutes, stirring frequently to prevent sticking, until the mixture thickens.
Stir in the sugar, vanilla extract, ground cinnamon, and raisins (if using). Cook for an additional 5 minutes.
Remove from heat and let sit for a few minutes before serving.
Serve warm, or let cool and refrigerate to serve chilled.
Notes
Stir frequently to avoid burning or sticking, especially after adding milk.Customize with toppings like nuts or chocolate for added texture and flavor.It thickens as it cools—add a splash of milk when reheating if needed.Raisins are optional and can be substituted with other dried fruits.Use a non-stick pot to reduce the chance of rice sticking to the bottom.
