If you’re looking for a dessert that’s warm, creamy, deeply comforting, and made entirely from pantry ingredients, this arroz con leche recipe is exactly what you need.
Arroz con leche — Spanish for “rice with milk” — is one of the most beloved desserts across Latin America, Spain, and beyond. Tender long-grain rice simmered low and slow in a rich combination of sweetened condensed milk, evaporated milk, and whole milk, infused with cinnamon sticks and finished with a generous dusting of ground cinnamon on top.
Every spoonful is silky, sweet, and impossibly comforting. Serve it warm on a cold evening and it feels like the most soothing thing in the world. Serve it cold and it transforms into a rich, creamy rice pudding that everyone at the table reaches for twice.
It takes just 45 minutes, uses simple ingredients you likely already have, and delivers a result that tastes like it came from a grandmother’s kitchen in Mexico City.
Ready to make it? Let’s go.
Table of Contents
Why You’ll Love This Arroz Con Leche Recipe
Made with three milks. Sweetened condensed milk, evaporated milk, and whole milk — the secret to an ultra-creamy, deeply rich pudding.
Ready in 45 minutes. Simple stovetop cooking with no oven, no baking, no stress.
Serve warm or cold. Both ways are absolutely delicious — it’s two desserts in one recipe.
Pantry ingredients only. Rice, milk, cinnamon, and sugar — nothing fancy needed.
Crowd-pleasing every time. Kids and adults love it equally.
Make-ahead friendly. Tastes even better the next day after chilling overnight in the fridge.
What Is Arroz Con Leche?
Arroz con leche is a traditional rice pudding dessert eaten throughout Latin America, Spain, and many other parts of the world. The name simply means “rice with milk” in Spanish, but the dish is so much more than that — it’s a deeply comforting, warmly spiced dessert that carries generations of tradition in every bowl.
The Mexican version, which this recipe is based on, uses a combination of three milks — sweetened condensed milk, evaporated milk, and whole milk — for an exceptionally rich and creamy texture. Cinnamon sticks are cooked with the rice from the beginning, infusing the entire dish with warm, aromatic spice that makes it completely irresistible.
The story of arroz con leche spans continents and centuries, from Spanish colonial kitchens to family tables across Latin America. Mexico In My Kitchen’s authentic guide to arroz con leche traces the history of this beloved dessert and explains the regional variations that make each version unique.
Arroz Con Leche Recipe
Arroz Con Leche Recipe – Creamy, Comforting & Ready in 45 Minutes
Course: DessertCuisine: Mexican, Latin AmericanDifficulty: Easy6
servings5
minutes40
minutes320
kcal45
minutesThis classic arroz con leche recipe uses three milks and cinnamon sticks for the creamiest, most flavorful Mexican rice pudding you’ll ever make — ready in just 45 minutes.
Ingredients
For the Rice:
1 cup (200g) long-grain white rice
3 cups (710ml) water
2 cinnamon sticks
1 strip of lime or lemon peel (optional but traditional)
Pinch of fine salt
For the Milk Mixture:
1 can (14 oz / 397g) sweetened condensed milk
1 can (12 oz / 354ml) evaporated milk
1 cup (240ml) whole milk
1 teaspoon pure vanilla extract
For Serving:
Ground cinnamon for dusting
Optional: ½ cup raisins
Optional: chopped toasted walnuts or pecans
Optional: a drizzle of our Hot Honey Recipe for a sweet and spicy twist
Directions
- Cook the rice. Combine the water, rice, cinnamon sticks, lime peel (if using), and a pinch of salt in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 15–18 minutes, stirring once or twice, until the rice is tender and most of the water is absorbed.
- Prepare the milk mixture. While the rice cooks, warm the sweetened condensed milk, evaporated milk, and whole milk together in a separate small saucepan over low heat. Stir until combined and just warm — do not boil.
- Add the milk mixture. Once the rice is tender and the water is mostly absorbed, pour the warm milk mixture over the rice. Stir well to combine. Remove the cinnamon sticks and lime peel at this stage.
- Simmer low and slow. Reduce the heat to low and cook uncovered for 20–25 minutes, stirring frequently — every 2–3 minutes — to prevent the milk from scorching on the bottom of the pan. The mixture will thicken gradually into a creamy, pudding-like consistency.
- Add vanilla and raisins. Remove from the heat and stir in the vanilla extract. If adding raisins, fold them in now and let them plump in the warm pudding for 5 minutes.
- Check consistency. The arroz con leche will continue to thicken as it cools. If it looks too thick, stir in a splash of warm whole milk to loosen it to your preferred consistency.
- Serve. Ladle into individual bowls or cups. Dust generously with ground cinnamon. Serve warm immediately, or let cool to room temperature and refrigerate for 2 hours for a cold, set pudding.
Recipe Video
Notes
- Stir frequently once the milk goes in. Milk scorches easily on the bottom of the pan over low heat. Stir every 2–3 minutes and scrape the bottom of the pan each time to prevent burning.
- Don’t rush the simmer. Low, slow cooking is what creates that silky, creamy consistency. High heat will cause the milk to boil over and the rice to become mushy.
- It thickens as it cools. Remove it from the heat when it looks slightly looser than you want — it will reach the perfect consistency as it cools.
- Use long-grain white rice. Long-grain rice gives the best texture — tender but with a gentle bite. Avoid instant rice or short-grain rice, which can turn mushy.
- The lime peel is subtle but important. It adds a delicate citrus background note that brightens the entire dish. Don’t skip it.
Nutrition Information (per serving)
- Calories: 320 kcal
- Carbohydrates: 55g
- Protein: 8g
- Fat: 8g
- Sugar: 32g
- Sodium: 130mg
Expert Tips for Perfect Arroz Con Leche
1. Warm the Milk Before Adding
Adding cold milk to hot cooked rice can cause the temperature to drop too drastically and affect the cooking time. Warming the milk mixture separately first keeps everything cooking evenly and smoothly.
2. Use Three Milks for Best Results
The combination of sweetened condensed milk, evaporated milk, and whole milk is what separates a good arroz con leche from an unforgettable one. The condensed milk provides sweetness and body, the evaporated milk adds richness and depth, and the whole milk balances everything with a fresh, clean dairy flavor.
3. Stir, Stir, Stir
Once the milk goes in, this dish needs your attention. Stir every 2–3 minutes, scraping the bottom of the pan each time. This prevents scorching and keeps the consistency smooth and even throughout.
4. Cinnamon Sticks Over Ground Cinnamon
Cooking cinnamon sticks in the rice from the very beginning infuses a deep, warm, aromatic cinnamon flavor throughout every grain. Ground cinnamon added at the beginning can turn the pudding gritty. Use sticks for cooking and reserve ground cinnamon for the finishing dusting on top.
5. Serve in Individual Cups
Ladling into individual cups or glasses before chilling makes for a beautiful presentation and easy serving. A dusting of cinnamon right before serving keeps the topping fresh and fragrant.
Variations to Try
Classic Simple Version — Use just whole milk and sugar instead of the three-milk combination for a lighter, less sweet pudding closer to the traditional Spanish style.
Coconut Arroz Con Leche — Replace the whole milk with coconut milk for a tropical twist with a subtle coconut flavor that pairs beautifully with the cinnamon.
Arroz Con Leche with Raisins — The most traditional addition. Stir in ½ cup of golden raisins after removing from the heat and let them plump for 5 minutes before serving.
Spiced Arroz Con Leche — Add 3 whole cloves and a strip of orange peel to the water when cooking the rice for a more complex, warmly spiced flavor profile.
Arroz Con Leche with Nutmeg — Add a pinch of freshly grated nutmeg along with the vanilla extract for an extra layer of warm spice.
How to Serve Arroz Con Leche
Warm — Ladle directly into bowls and dust with ground cinnamon. The most comforting way to eat it, especially on cool evenings.
Cold — Pour into individual cups and refrigerate for at least 2 hours until fully set. The pudding firms up beautifully and the flavor deepens overnight.
As a Party Dessert — Serve in small shot glasses or dessert cups for an elegant party presentation. Dust with cinnamon and top with a single toasted walnut or pecan.
With Fresh Fruit — Serve alongside sliced fresh mango, strawberries, or peaches for a bright, fruity contrast to the rich, creamy pudding.
On a Dessert Spread — Pair with our Butter Cookie Recipe for a beautiful dessert table combination.
Storage
Refrigerator: Store in an airtight container for up to 4 days. The pudding will thicken further as it chills — stir in a splash of warm milk before serving to loosen it back to the right consistency.
Freezer: Not recommended — the texture of the rice becomes grainy and unpleasant after freezing and thawing.
Make-ahead: Arroz con leche is an ideal make-ahead dessert. Make it the night before, refrigerate overnight, and serve cold the next day — it tastes even better after the flavors have had time to meld.
Frequently Asked Questions
What type of rice is best for arroz con leche?
Long-grain white rice gives the best texture — tender grains with a slight bite. Jasmine rice also works beautifully and adds a subtle floral note. Avoid instant rice and short-grain rice, which turn mushy.
Can I make arroz con leche without condensed milk?
Yes. Replace the condensed milk with ½ cup of granulated sugar and an extra cup of whole milk. The result will be less rich but still delicious.
Why is my arroz con leche too thick?
It has likely over-reduced. Stir in warm whole milk a little at a time until you reach the consistency you prefer. This is normal — the pudding thickens significantly as it cools.
Why is my arroz con leche too thin?
Continue cooking over low heat, stirring frequently, for an additional 10–15 minutes until it thickens. Make sure the heat is low enough so it simmers gently without boiling.
Can I make arroz con leche ahead of time?
Absolutely. Make it up to 2 days in advance and store in the fridge. It actually tastes better the next day after the flavors develop overnight.
Is arroz con leche served hot or cold?
Both! Warm arroz con leche is silky and comforting. Cold arroz con leche is firmer and more like a classic rice pudding. Try both versions and decide which you prefer.
The Dessert That Feels Like Home
This arroz con leche recipe is the kind of dessert that wraps around you like a warm hug — simple, familiar, and deeply satisfying in a way that more complicated desserts rarely manage.
Three milks, one pot, 45 minutes, and you have a bowl of creamy, cinnamon-kissed comfort that people of all ages love without exception.
Make it warm for tonight or make it ahead and serve it cold tomorrow — either way, there won’t be a drop left in the pot.
Made this recipe? Rate it below and tell me — warm or cold?
