If you’re looking for the best and easiest way to make arroz con leche, you’re in the right place. This classic Mexican rice pudding recipe is a sweet and creamy treat made with simple ingredients like arroz, leche, and cinnamon. Loved across Latin America and beyond, this traditional dessert is comfort in a bowl. Whether you’re trying it for the first time or revisiting a family recipe, this article will guide you through everything you need to know to make arroz con leche that’s rich, satisfying, and irresistibly good.
Why read this? Because we’re covering not only the authentic Mexican arroz con leche recipe but also tips, tricks, and recipe variations that will elevate your pudding game—plus how to reheat, store, and serve it perfectly.
Table of Contents
What Is Arroz con Leche and Why Is It So Loved?
Arroz con leche literally translates to “rice with milk” in English, and it’s a beloved Mexican dessert with deep cultural roots. The history of this dish traces back to Spain, and it has since become a staple in many Mexican households, served during holidays or simply as a comforting everyday dessert.
What makes Mexican arroz con leche stand out is its blend of whole milk, cinnamon, and often sweetened condensed milk, resulting in a creamy texture and warm flavor. Unlike other pudding recipes, this one embraces simplicity and tradition.
People love rice pudding for its nostalgic feel and rich, sweet flavor. It’s also incredibly easy to customize and make arroz con leche your own with just a few tweaks.
What Ingredients Do You Need for Authentic Mexican Rice Pudding?
The beauty of arroz con leche lies in its simplicity. Most of the ingredients are pantry staples, yet the results are anything but ordinary.
Here’s what you’ll need:
- Arroz: Typically long-grain white rice is used, though jasmine rice, brown rice, or even arborio rice can work.
- Leche: A combination of whole milk, evaporated milk, and sweetened condensed milk creates a rich, creamy base.
- Cinnamon: Both cinnamon sticks and ground cinnamon are used to infuse and finish the dish.
- Sugar: Adjust to taste, especially if you’re using condensed milk.
- Vanilla extract: Optional, but adds depth of flavor.
- Raisins: These are soaked in milk or added at the end for a burst of sweetness.
Some people opt to use almond milk, oat milk, or regular milk instead of dairy for dietary preferences, but keep in mind that rice pudding made with milk gives the most traditional and creamy texture.
How to Make Arroz con Leche Step by Step
Ready to make arroz con leche? Let’s walk through it.
- Cook the rice: In a large pot or saucepan, add arroz and water. Bring to a boil, then reduce the heat to simmer until the rice is tender. Stirring occasionally prevents sticking to the bottom of the pot.
- Add the milk: Combine the milk mixture (usually whole milk, evaporated milk, and sweetened condensed milk) and add the milk to the pot. Add the cinnamon stick and continue cooking over low heat.
- Simmer: Allow everything to simmer, stirring constantly, so the leche doesn’t burn and the mixture thickens.
- Flavor it: Stir in vanilla extract and raisins, if using. Let it cook until the rice pudding is thick and creamy.
- Serve warm or cold: You can serve warm right away or let it cool and refrigerate. Either way, it’s delicious.
To reheat, simply add a splash of milk to loosen it and gently warm on the stove.
What Are the Best Tips and Tricks for a Creamy Dessert?
If you’re aiming for the best and most creamy arroz con leche, here are some recipe tips to ensure success:
- Use whole milk: This helps achieve a richer texture.
- Stir constantly: This prevents the leche from scalding and helps the pudding thicken evenly.
- Use sweetened condensed milk: It adds both sweetness and a silky finish.
- Remove the cinnamon: Once your desired flavor is reached, make sure to remove the cinnamon stick to avoid bitterness.
- Don’t rush it: Cooking over low heat with frequent stirring is key.
To make sure the rice doesn’t overcook, use long-grain rice and taste as you go. Keep a close eye, especially when you add milk.
What Variations Can You Try for This Classic Recipe?
There are many versions of arroz con leche across Latin America and beyond. Here are a few ways to switch things up:
- Colombian version: Often includes coconut milk or citrus zest.
- Chocolate arroz con leche: Add cocoa powder or melted chocolate for a decadent twist.
- Vegan version: Use almond milk, oat milk, or milk instead of dairy.
- Spiced version: Add nutmeg, cloves, or even a dash of cardamom.
- Fruit variations: Mix in dried fruit or fresh fruit toppings for added flavor.
You can even use leftover rice for a quick and easy arroz con leche recipe, though starting from uncooked rice delivers the most authentic texture.
If you’re into pudding recipes or exploring new Mexican recipes, this one’s a keeper. Each variation offers a unique take on the classic Mexican dessert.
How to Store, Reheat, and Serve Arroz con Leche Like a Pro
Got leftovers? Here’s how to keep your rice pudding tasting great.
- Storage: Use an airtight container and store your arroz con leche in the fridge. It will last about 4–5 days.
- Reheat: Place in a pot on the stove and add a splash of milk. Stir constantly over low heat until warmed through.
- Serve warm or warm or cold depending on your preference.
The dish tends to thicken when chilled, so add milk to adjust consistency before serving. A dusting of ground cinnamon on top makes for a perfect finish.
Want to impress your guests? Serve it in small bowls or dessert cups, garnished with raisins and a cinnamon stick.
Summary: Key Things to Remember
- Arroz con leche means “rice with milk” and is a traditional Mexican dessert.
- Use whole milk, evaporated milk, and sweetened condensed milk for the creamiest result.
- Key ingredients: arroz, leche, cinnamon stick, raisins, vanilla extract.
- For best results, simmer over low heat, stir constantly, and remove the cinnamon stick in time.
- Try variations with coconut milk, chocolate, or fruit.
- Store in an airtight container in the fridge and reheat with a splash of milk.
- A classic in Mexican food, this easy arroz con leche recipe is a comforting treat for any occasion.
Craving more? Keep exploring authentic Mexican recipes and discover how something as simple as rice and cinnamon can turn into an unforgettable dessert.
Frequently Asked Questions About Arroz con Leche
How do you make arroz con leche?
To make delicious arroz con leche, start by cooking the rice in water until tender. Then, add the milk—usually a combination of whole milk, evaporated milk, and sweetened condensed milk—along with a cinnamon stick, and optionally raisins and vanilla extract. Cook the mixture over low heat, stirring constantly, until it thickens and reaches a creamy texture. You can serve it warm or cold, topped with a sprinkle of ground cinnamon.
Should you wash the rice before making arroz con leche?
Yes, it’s recommended to wash the rice before making arroz con leche. Rinsing removes excess starch, which helps prevent the pudding from becoming overly thick or gummy. It also ensures the rice cooks more evenly when mixed with milk.
How long does arroz con leche need to cook?
The total time is usually between 40 and 60 minutes. First, the rice cooks in water for about 15 minutes until tender. After you add the milk and other ingredients, continue to cook on low heat for another 25–40 minutes, stirring occasionally or constantly so the milk doesn’t burn and the pudding thickens properly.
What kind of rice is used to make arroz con leche?
The most common type of rice for this recipe is long-grain white rice. However, jasmine rice, arborio rice for a creamier version, or even brown rice can be used. What matters most is that the rice absorbs the milk well and becomes tender by the end of the cooking process.
Easy and Delicious Mexican Arroz con Leche
Ingredients
Arroz:
- Typically long-grain white rice is used though jasmine rice, brown rice, or even arborio rice can work.
Leche:
- A combination of whole milk evaporated milk, and sweetened condensed milk creates a rich, creamy base.
Cinnamon:
- Both cinnamon sticks and ground cinnamon are used to infuse and finish the dish.
Sugar:
- Adjust to taste especially if you’re using condensed milk.
Vanilla extract:
- Optional but adds depth of flavor.
Raisins:
- These are soaked in milk or added at the end for a burst of sweetness.
Instructions
Cook the rice:
- In a large pot or saucepan, add arroz and water. Bring to a boil, then reduce the heat to simmer until the rice is tender. Stirring occasionally prevents sticking to the bottom of the pot.
Add the milk:
- Combine the milk mixture (usually whole milk, evaporated milk, and sweetened condensed milk) and add the milk to the pot. Add the cinnamon stick and continue cooking over low heat.
Simmer:
- Allow everything to simmer, stirring constantly, so the leche doesn’t burn and the mixture thickens.
Flavor it:
- Stir in vanilla extract and raisins, if using. Let it cook until the rice pudding is thick and creamy.
Serve warm or cold:
- You can serve warm right away or let it cool and refrigerate. Either way, it’s delicious.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Total Fat | 6 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 20 mg |
| Sodium | 70 mg |
| Carbohydrates | 45 g |
| Fiber | 1 g |
| Sugars | 22 g |
| Protein | 6 g |
| Calcium | 15% DV |
| Iron | 4% DV |
Note: Nutrition values are estimated based on traditional ingredients and may vary based on specific brands or substitutions.
