Few desserts evoke the feeling of home quite like a warm bowl of rice pudding. Known as “Arroz con Leche” in Spanish, this dish is a staple across the globe, particularly in Latin America and Spain. It is the ultimate comfort food—simple ingredients transformed into a creamy, aromatic masterpiece that warms the soul.
While the concept is straightforward—cooking rice in milk with sweeteners—the technique defines the result. A perfect arroz con leche should be velvety, not mushy, with the rice grains suspended in a rich, sweet custard. Whether you grew up eating this as a snack or are trying it for the first time, this guide will help you master the art of making the best version right in your own kitchen.
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A Dish With Many Passports
The beauty of this dessert lies in its regional variations. While our version focuses on a universally loved “Tres Leches” (three milks) style, you will find slight differences depending on where you are. An Arroz con leche recipe Mexican style often incorporates raisins and a heavy dusting of cinnamon. If you travel south, an Arroz con leche recipe Colombian style might be soupier and very sweet.
In the Caribbean, an Arroz con leche recipe Puerto Rican or Arroz con leche recipe Cuban style often features lemon zest or lime peel to cut through the richness, a technique we have included as an option in this recipe. Meanwhile, an Arroz con leche recipe Peruvian style might include cloves or even orange peel. Regardless of the origin, the goal is always a comforting, sweet treat.
The Secret to Creaminess
To achieve the texture of an Authentic arroz con leche recipe, we use a combination of whole milk, evaporated milk, and sweetened condensed milk. This is often compared to a classic Arroz con leche recipe NESTLÉ version, known for its rich mouthfeel.
It is vital to understand the ingredients you are working with. Understanding carbohydrates and grains helps us realize why we cook the rice in water first; it allows the grain to hydrate properly before the sugar in the milk slows down the cooking process. Furthermore, considering the nutritional importance of milk and dairy products, using quality whole milk ensures a robust flavor profile and essential calcium.
If you enjoy exploring different rice textures, you might appreciate our guide on how to make perfect rice or try a savory application like this coconut miso salmon curry, which uses similar simmering techniques. For those who love Latin American flavors but want something savory and acidic to contrast this sweet dessert, our Leche de Tigre recipe is a must-read.
Ingredients
To make the Best arroz con leche recipe, you will need the following ingredients:
- 1 cup long-grain white rice (Jasmine or Basmati)
- 2 cups water
- 1 cinnamon stick (whole)
- 1/2 teaspoon salt
- 1 strip lime peel (optional)
- 4 cups whole milk
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- Ground cinnamon (for garnish)
- 1/2 cup raisins (optional)
- Chopped nuts (optional)
Instructions
Follow these steps to create a perfectly creamy dessert:
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a large heavy-bottomed pot, combine the rice, water, cinnamon stick, salt, and optional lime peel.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is almost completely absorbed.
- Remove the lime peel (if used).
- Pour in the whole milk, evaporated milk, and sweetened condensed milk.
- Cook uncovered over medium-low heat for 20-30 minutes, stirring frequently to prevent the milk from scorching on the bottom.
- Simmer until the mixture thickens to a creamy, pudding-like consistency (it will thicken further as it cools).
- Remove from heat and stir in the vanilla extract and raisins if using.
- Remove the cinnamon stick.
- Serve warm or chill in the refrigerator, garnishing generously with ground cinnamon before serving.
Frequently Asked Questions
Why do I cook the rice in water before adding milk?
Cooking the rice in water first ensures that the grains are fully cooked and tender. If you add uncooked rice directly to sugary milk (especially condensed milk), the sugar can coat the rice and prevent it from absorbing liquid properly, leading to hard, undercooked grains.
How do I make sure my arroz con leche is perfectly creamy?
The secret is stirring. As you simmer the mixture with the milks, stirring frequently helps release the remaining starch from the rice into the liquid, thickening it naturally. Using short-grain or medium-grain rice can also increase creaminess, though long-grain works beautifully for a lighter texture.
Should I rinse the rice before cooking it for arroz con leche?
Yes. While we want some starch for creaminess, too much surface starch can make the pudding gluey rather than creamy. Rinsing until the water runs clear gives you the best control over the final texture.
Can I store arroz con leche, and how should I reheat it if it gets too thick?
You can store it in an airtight container in the refrigerator for up to 4 days. The pudding will thicken significantly as it cools. To reheat, place it in a saucepan over low heat and stir in a splash of milk or water to loosen it back to your desired consistency.
arroz con leche recipe
Ingredients
- 1 cup long-grain white rice Jasmine or Basmati
- 2 cups water
- 1 cinnamon stick whole
- 1/2 teaspoon salt
- 1 strip lime peel optional
- 4 cups whole milk
- 1 can 12 oz evaporated milk
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- Ground cinnamon for garnish
- 1/2 cup raisins optional
- Chopped nuts optional
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a large heavy-bottomed pot, combine the rice, water, cinnamon stick, salt, and optional lime peel.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is almost completely absorbed.
- Remove the lime peel (if used).
- Pour in the whole milk, evaporated milk, and sweetened condensed milk.
- Cook uncovered over medium-low heat for 20-30 minutes, stirring frequently to prevent the milk from scorching on the bottom.
- Simmer until the mixture thickens to a creamy, pudding-like consistency (it will thicken further as it cools).
- Remove from heat and stir in the vanilla extract and raisins if using.
- Remove the cinnamon stick.
- Serve warm or chill in the refrigerator, garnishing generously with ground cinnamon before serving.
