Arroz con leche is a beloved Mexican rice pudding made by slowly simmering rice in milk with cinnamon, sugar, and often a touch of vanilla. This version is creamy, lightly spiced, and not overly sweet, making it a comforting dessert or breakfast that is easy to make with pantry staples. The key is using the right ratio of rice to liquid and cooking it low and slow to achieve that signature silky texture.
Ingredients
- 1 cup (200 g) white rice (long-grain or medium-grain, rinsed)
- 4 cups (960 ml) whole milk, plus more for thinning
- 1 (3-inch) cinnamon stick (or 1 teaspoon ground cinnamon)
- 1 (12 oz / 340 g) can evaporated milk
- 1 (14 oz / 397 g) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) raisins (optional)
- Ground cinnamon, for garnish
Instructions
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a large heavy-bottomed pot, combine the rice, 4 cups of whole milk, and the cinnamon stick (or ground cinnamon). Bring to a boil over medium-high heat, then reduce heat to low and simmer, uncovered, for about 20 minutes, stirring occasionally to prevent sticking.
- After 20 minutes, add the evaporated milk, sweetened condensed milk, and vanilla extract. Stir well. Continue to cook over low heat, stirring frequently (every 2-3 minutes) to prevent scorching, for another 20-30 minutes, until the rice is tender and the mixture has thickened to a porridge-like consistency. The pudding will thicken more as it cools.
- If using raisins, stir them in during the last 5 minutes of cooking.
- Remove the cinnamon stick. If the pudding seems too thick, stir in a little extra milk (2-3 tablespoons at a time) to reach your desired consistency. Taste and adjust sweetness if needed (though it should be sweet enough from the condensed milk).
- Serve warm, at room temperature, or chilled, garnished with a sprinkle of ground cinnamon.
Tips
- Rice choice: Use a regular long-grain or medium-grain white rice. Do not use instant rice, as it will become mushy. Rinsing removes excess starch, helping the pudding stay creamy rather than gummy.
- Stirring is key: The milk can easily scorch on the bottom. Stir frequently, especially once the condensed milk is added. A heavy-bottomed pot helps distribute heat evenly.
- Adjusting consistency: Arroz con leche thickens significantly as it cools. If you prefer a looser pudding, add a bit more milk before serving. For a thicker, more set pudding, cook a few minutes longer.
- Substitutions: For a dairy-free version, use full-fat oat milk or coconut milk in place of the whole milk and evaporated milk, and use a dairy-free condensed milk. The flavor will be slightly different but still delicious.
Serving Suggestions
Arroz con leche is wonderful on its own, but you can elevate it with a drizzle of caramel sauce, a dollop of whipped cream, or a sprinkle of chopped pecans. It also pairs nicely with fresh fruit like sliced bananas or strawberries. Serve it in small bowls or cups, as it is quite rich.
Variations
- Arroz con leche with lime: Add the zest of one lime along with the cinnamon for a bright, citrusy twist.
- Spiced version: Add a pinch of nutmeg or a star anise pod along with the cinnamon for extra warmth.
- Coconut arroz con leche: Replace 1 cup of the whole milk with coconut milk and add 1/2 cup of shredded coconut for a tropical flavor.
- Baked arroz con leche: After simmering for 20 minutes, transfer the mixture to a baking dish, top with a cinnamon-sugar mixture, and bake at 350°F (175°C) for 20-25 minutes until set.
Storage and Reheating
Store leftover arroz con leche in an airtight container in the refrigerator for up to 4 days. The pudding will thicken as it chills; when ready to serve, stir in a splash of milk to loosen it. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave in 30-second intervals, stirring between each. Serve warm or cold.
Frequently Asked Questions
Can I use brown rice? Yes, but brown rice takes longer to cook and may need more liquid. Increase the initial simmering time to about 40 minutes and add extra milk as needed.
Why is my arroz con leche gummy? This usually happens if you stir too vigorously or use a high heat, which breaks down the rice starch too much. Keep the heat low and stir gently. Also, avoid overcooking once the rice is tender.
Can I make this without condensed milk? Yes, you can substitute the condensed milk with 1/2 cup (100 g) of sugar and an extra 1/2 cup (120 ml) of milk. The flavor will be less sweet and slightly less creamy, but still good.
How do I prevent the milk from curdling? Curdling can happen if the milk is too old or if the heat is too high. Use fresh milk and keep the heat low. Adding a pinch of salt can also help stabilize the mixture.
Is arroz con leche served hot or cold? Both! In Mexico, it is often served at room temperature or cold, but warm is also comforting. Try it both ways to see which you prefer.
Can I add egg to make it richer? Some regional versions add beaten egg yolks at the end. If you do, temper the yolks by slowly adding a cup of the hot pudding to them, then stir back into the pot and cook for 2-3 minutes until thickened. Do not boil after adding eggs to avoid scrambling.
Related
- Fried Egg Chips and Peas: Easy British Dinner
- Farmers Girl Kitchen Scotch Broth Recipe
- Gala Pork Pie: A Classic British Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).