Mexican Rice Dessert: Creamy Arroz con Leche

Mexican rice dessert, often called arroz con leche, is a creamy stovetop pudding made with rice, milk, sugar, and cinnamon. This version uses evaporated milk for a smooth, rich finish, and it can be served warm or chilled. Families make it in many ways, adjusting the sweetness, spices, and add-ins to suit their taste.

Ingredients

1 cup (200 g) white rice, preferably medium-grain; long-grain rice also works
2 cups (475 ml) water
1 cinnamon stick, about 3 inches (7.5 cm) long
4 cups (950 ml) whole milk
1 can evaporated milk, 12 fl oz (354 ml)
1/2 cup (100 g) granulated sugar
1/8 teaspoon (about 0.7 g) fine salt
1 teaspoon (5 ml) vanilla extract
1/3 cup (50 g) raisins, optional
1/4 teaspoon (about 1 g) ground cinnamon, for serving, optional

Instructions

Rinse the rice. Put the rice in a fine-mesh strainer and rinse under cool water, moving the grains around with your fingers, until the runoff is less cloudy. This removes some surface starch and helps the grains cook evenly. Drain well. Rinsing does not remove all starch, so the finished pudding will still thicken.
Start the rice with cinnamon. Combine the drained rice, water, and cinnamon stick in a heavy, medium saucepan. Set over medium-high heat and bring to a boil. Stir once, lower the heat to maintain a gentle simmer, and cook uncovered for about 15 minutes, stirring once or twice. The rice should be partly tender and most of the water should be absorbed; it will finish cooking in the milk.
Add the dairy and sugar. Pour in the whole milk and evaporated milk, then add the sugar and salt. Stir gently, scraping across the bottom and into the corners of the pan so rice does not stick. Bring the mixture just to a gentle simmer over medium heat. Avoid a hard boil, which can make milk foam up or scorch before the rice is tender.
Simmer until creamy. Lower the heat and cook uncovered for about 30 minutes, stirring every few minutes at first and more often as the pudding thickens. Keep the bubbles small and steady. Scrape the bottom of the pan each time you stir, and do not let a layer of rice settle there. The rice should be soft all the way through, and the mixture should look loose but creamy; it will thicken as it cools.
Add the flavorings. Stir in the vanilla and, if using, the raisins. Cook for 1 to 2 minutes, just long enough to warm the raisins and distribute the vanilla. Taste carefully—the pudding is hot—and add a spoonful of sugar if you prefer it sweeter. Remove the cinnamon stick.
Rest and serve. Take the pan off the heat and let the pudding stand for 20 minutes, stirring once or twice. Spoon it into bowls while warm, or transfer it to a shallow serving dish to cool before refrigerating. Sprinkle each portion with ground cinnamon if desired. If it becomes much thicker than you like, stir in a little milk before serving.

Tips

Choose a sturdy saucepan. A heavy-bottomed pan spreads heat more evenly and lowers the chance of scorched milk. Once the milk goes in, keep the heat gentle and stir down to the bottom regularly. If you notice sticking, lower the heat immediately rather than scraping burnt bits into the pudding.
Let the texture guide you. The cook time is a useful estimate, not a substitute for checking the rice. If the grains are still firm after 30 minutes in the milk, continue simmering and stirring in short intervals. If the pudding looks thick before the rice is tender, add milk a splash at a time and keep cooking gently.
Use cinnamon thoughtfully. A whole stick infuses the pudding without leaving gritty spice in every spoonful. If you do not have one, use 1/2 teaspoon (about 1.3 g) ground cinnamon in the milk mixture; it gives a more pronounced, evenly dispersed cinnamon flavor and may darken the pudding slightly.
Adjust sweetness near the end. The rice continues to absorb liquid as the dessert rests, so judge sweetness after cooking and add sugar in small amounts if needed. For a less sweet pudding, begin with 1/3 cup (67 g) sugar. Raisins also add sweetness, so you can reduce the sugar when including them.

Serving Suggestions

Serve arroz con leche warm in small bowls, with a little ground cinnamon on top. It is also pleasant cold: chill it until firm and spoonable, then loosen each portion with a tablespoon or two of milk if you prefer a softer consistency. For a dessert spread, pair it with fresh orange segments, sliced strawberries, or another tart fruit to contrast with its sweet, creamy flavor. A small serving is satisfying on its own, while a crisp cookie can add a crunchy accompaniment.

If serving several people, you can put the pudding in one shallow dish and let everyone take a portion, or divide it into individual cups before chilling. Add cinnamon just before serving so the surface stays neat. The recipe is mild enough to serve after a spicy meal, but it also works as a simple afternoon snack. Since the pudding thickens as it cools, keep a small jug of milk nearby for anyone who likes a looser bowl.

Variations

Use different rice: Medium-grain white rice tends to make a soft, cohesive pudding, while long-grain rice usually keeps more distinct grains. Brown rice needs more liquid and a substantially longer cooking time, so it is not a direct swap in this timing; follow the package’s cooking guidance and add milk gradually as needed. Avoid instant rice, which can turn mushy during the long simmer.

Change the dairy: For a lighter result, replace some or all of the whole milk with 2% milk, though the pudding will be less rich. Unsweetened dairy-free milk can also be used, especially oat or soy milk, but brands vary in sweetness and thickness. Begin with unsweetened milk, taste before adding extra sugar, and expect a somewhat different flavor and creaminess. Evaporated milk is a convenient pantry ingredient; if unavailable, replace it with the same volume of whole milk for a less concentrated finish.

Add fruit or spice: Raisins are a common addition, but chopped dried apricots or dates can be used in a similar amount; they bring their own sweetness and a chewier texture. A strip of orange peel simmered with the cinnamon lends a light citrus aroma—remove it with the cinnamon stick before serving. A small pinch of ground nutmeg or cloves can add warmth, but use a light hand so it does not overwhelm the rice and cinnamon.

Make it more or less rich: For an extra-creamy bowl, stir in 1/4 cup (60 ml) of cream after cooking. To make the pudding less rich, omit the evaporated milk and use 5 cups (1.2 L) whole milk total, adding it gradually if the pan looks too full. Because every change in dairy affects thickness, allow the pudding to simmer until the rice is tender and stop when it is slightly looser than your preferred serving texture.

Storage and Reheating

Cool the pudding promptly and refrigerate it within 2 hours of cooking. For quicker cooling, divide it among shallow containers rather than leaving a deep pot on the counter. Cover once it is cool, and store in the refrigerator for 3 to 4 days. The rice absorbs liquid during storage, so the pudding will be firmer the next day; that is normal. Stir in a little milk when serving to restore a softer texture.

Reheat only the portion you plan to eat, either in a saucepan over low heat or in a microwave-safe bowl. Add a splash of milk and stir periodically so the rice warms evenly and does not stick or dry at the edges. Heat until steaming hot throughout; for leftovers, the USDA FSIS recommends reheating to 165°F (74°C), checked with a food thermometer. Let it cool briefly before eating, and do not repeatedly warm and cool the whole batch. You can freeze portions in airtight containers for up to 2 months, though thawed rice pudding may have a softer, less uniform texture. Thaw in the refrigerator and stir well as it warms.

Frequently Asked Questions

Is Mexican rice dessert the same as arroz con leche?

Arroz con leche means “rice with milk” in Spanish and is the name commonly used for rice pudding in Mexico and across much of the Spanish-speaking world. Recipes vary by household and region: some use only milk, while others cook the rice first in water, add condensed milk, or include raisins and citrus. This is one Mexican-style stovetop version, not the only way to make it.

Why is my rice pudding still watery?

It may need more gentle simmering, or it may simply be hot: the pudding thickens noticeably as it rests and cools. Check whether the rice is tender before extending the cook time. If it is, let the pan stand for the full 20 minutes before deciding whether to cook it longer. If the rice is still firm, continue simmering with regular stirring until tender.

Can I make it ahead?

Yes. Make the pudding, cool it promptly, and refrigerate it covered for up to 3 to 4 days. It will thicken overnight, so stir in milk a little at a time before serving. You can serve it cold or reheat individual portions gently. For the freshest cinnamon aroma, add the finishing sprinkle just before it reaches the table.

Can I use sweetened condensed milk instead of evaporated milk?

Not as a direct substitute. Condensed milk is much sweeter and thicker than evaporated milk, so using the same amount along with the recipe’s sugar can make the pudding overly sweet and dense. If you want to use it, replace the evaporated milk with about 1/2 cup (120 ml) condensed milk and reduce the granulated sugar substantially, then taste near the end and adjust carefully. Add regular milk as needed to reach a creamy consistency.

Should I rinse the rice first?

Rinsing is helpful but not essential. It removes excess surface starch, which can make the pudding less gluey, while the rice still releases enough starch during cooking to thicken the milk. If you prefer a particularly thick, cohesive pudding, you can rinse briefly rather than washing until the water is completely clear. Drain the rice well so the measured cooking water stays close to the recipe amount.

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