Arroz con Leche is one of those classic desserts that instantly feels comforting.
Warm, creamy, and gently sweetened with cinnamon, it brings a little nostalgia with every spoonful.
Your family will love how simple it is to make, and you’ll love how it transforms just six basic ingredients into something extra cozy and delicious.
Serve it warm for a soothing treat or chilled for a cool, creamy dessert everyone will want seconds of.
For Arroz con Leche
- Water – Helps the rice soften before the dairy is added.
- Long-Grain White Rice – Creates a tender, subtly chewy base perfect for pudding.
- Cinnamon Sticks – Infuses the rice with warm, cozy flavor as it cooks.
- Kosher Salt – Just a pinch to balance the sweetness and enhance the flavors.
- Milk – Gives the pudding its creamy, velvety texture. Whole or 2% works best.
- Granulated Sugar – Sweetens the mixture and helps it thicken into a classic pudding.
Optional Toppings
- Ground Cinnamon – Adds extra warmth and aroma when serving.
- Chopped Nuts – Brings crunch and contrast to the creamy pudding.
- Raisins – A traditional add-in for extra sweetness and texture.
Arroz con Leche, Mexican Rice Pudding
A simple, cozy Mexican rice pudding made with just six everyday ingredients.
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Servings: 4
Notes
Ingredients
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2 ½ cups water
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1 cup long-grain white rice
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2 cinnamon sticks
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¼ teaspoon kosher salt
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4 cups milk
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1 cup granulated sugar
- Optional: ground cinnamon, chopped nuts, raisins
Instructions
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Place the water, rice, cinnamon sticks, and salt in a large pot or Dutch oven. Set the heat to medium-high and bring everything to a boil. Once boiling, lower the heat, cover the pot, and let it simmer for 15 minutes.
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Add the milk and sugar. Return the mixture to a gentle boil, then reduce the heat again and cook for 25–30 minutes. Stir often so it thickens evenly and doesn’t stick.
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Enjoy the pudding warm, or chill it for at least 2 hours if you prefer it cold.
- Add a sprinkle of cinnamon, nuts, or raisins before serving, if you like.
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Milk choices: Whole or 2% milk work best. Skim or nonfat milk won’t give the same creaminess. The recipe hasn’t been tested with plant-based milks, though they should still function if you choose to try them.
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Mix-ins: If adding raisins or other dried fruit, it’s easiest to stir them in at the same time you add the milk.
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Storage: Keep leftovers in an airtight container in the refrigerator for 5–6 days. It can also be frozen for up to 3 months, though the consistency may change slightly once reheated.
- Reheating: Warm on the stove or in the microwave. Add a splash of water or milk if it has thickened too much in the fridge.
Calories: 242kcal | Carbohydrates: 50g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 133mg | Potassium: 196mg | Fiber: 1g | Sugar: 31g | Vitamin A: 123IU | Vitamin C: 0.3mg | Calcium: 159mg | Iron: 0.3mg
- Can I use a different type of rice?
Long-grain white rice works best because it stays tender without turning mushy. Short-grain rice will make the pudding thicker and creamier, which some people love, but I don’t recommend using instant rice since it cooks too fast. - My arroz con leche turned out too thick. What happened?
This usually happens when the pudding cooks a bit too long or cools completely in the fridge. The rice keeps absorbing liquid as it sits. Just stir in a splash of milk when reheating to bring it back to a creamy texture. - Do I have to use whole milk?
Whole or 2% gives the creamiest result. Skim milk tends to make the pudding thinner. You can use a milk alternative, but keep in mind the texture may not be quite the same. - How do I know when it’s fully cooked?
Once the rice is soft and the mixture has thickened enough to coat a spoon, it’s done. It will continue to thicken as it cools, so don’t worry if it still looks a little loose while it’s hot. - Can I freeze it?
Yes, you can freeze arroz con leche, but the texture will change slightly once reheated. It freezes best before adding any toppings like nuts or raisins.
