Arroz con leche is a beloved Mexican rice pudding made by slowly simmering rice in milk with cinnamon and sugar until creamy and comforting. This version uses whole cinnamon sticks and raisins for a deeply aromatic, authentic flavor that is both simple and satisfying. It works because the gentle simmering allows the rice to release its starch, creating a naturally thick and luscious texture without any fuss.
Ingredients
- 1 cup (200 g) long-grain white rice, rinsed
- 4 cups (960 ml) whole milk, plus more for thinning
- 1 cinnamon stick (3 inches / 7.5 cm)
- 1/2 cup (100 g) granulated sugar, or to taste
- 1/2 cup (80 g) raisins (optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Ground cinnamon, for garnish
Instructions
- Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. This removes excess starch and helps prevent gummy pudding.
- In a medium saucepan, combine the rinsed rice, 2 cups (480 ml) of the milk, the cinnamon stick, and salt. Bring to a simmer over medium heat, then reduce heat to low. Cover and cook gently for 15 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
- Uncover and stir in the remaining 2 cups (480 ml) milk, sugar, and raisins (if using). Continue cooking over low heat, uncovered, stirring frequently to prevent sticking, for about 25–30 minutes, until the mixture has thickened to a creamy consistency. The pudding will still be slightly loose; it will thicken more as it cools.
- Remove from heat and stir in the vanilla extract. Discard the cinnamon stick.
- Serve warm, at room temperature, or chilled. Garnish with a sprinkle of ground cinnamon before serving.
Tips
- Rice choice: Use long-grain white rice (like jasmine or standard long-grain) for the best texture. Short-grain rice (like sushi rice) will make a very sticky pudding, while brown rice will need more liquid and time.
- Stirring is key: Stir the pudding frequently, especially during the last 20 minutes, to prevent the milk from scorching on the bottom of the pan. A heavy-bottomed saucepan also helps distribute heat evenly.
- Adjust sweetness: The amount of sugar can be adjusted to your taste. Some prefer a less sweet pudding, and you can always add more sugar at the end if needed.
- Substitutions: For a dairy-free version, use full-fat canned coconut milk or a plant-based milk like oat milk. Note that coconut milk will add a subtle coconut flavor, while oat milk will produce a slightly thinner pudding.
Serving Suggestions
Serve arroz con leche as a dessert or a sweet breakfast. It pairs beautifully with a cup of Mexican coffee or café de olla. For a festive touch, top with a dollop of whipped cream, a drizzle of caramel sauce, or a few fresh berries. It is also delicious with a sprinkle of chopped pecans or almonds for crunch.
Variations
- Spiced: Add a pinch of ground nutmeg or a star anise along with the cinnamon stick for extra warmth.
- Citrus: Add a strip of orange or lemon zest during the simmering for a bright, floral note.
- Coconut: Replace half of the milk with coconut milk and add shredded coconut for a tropical twist.
- Condensed milk: For a richer, sweeter pudding, substitute the sugar with 1/2 cup (150 g) sweetened condensed milk and reduce the sugar to 1/4 cup (50 g).
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 cools; when ready to serve, stir in a splash of milk to loosen it to your desired consistency. Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring between each. Serve warm or chilled.
Frequently Asked Questions
Can I use leftover cooked rice? Yes, you can use leftover cooked rice. Reduce the initial simmering time to 5 minutes, and skip the first step of cooking the rice in milk; simply combine the cooked rice with all the milk, cinnamon, and salt, and proceed from step 3, simmering until thickened.
Why is my arroz con leche too thin? It may not have cooked long enough. Continue simmering over low heat, stirring frequently, until it reaches your desired consistency. Remember it will thicken more as it cools, so it’s better to slightly under-thicken than over-thicken.
Can I make it in a slow cooker or Instant Pot? Yes. For a slow cooker, combine all ingredients (except vanilla) and cook on low for 3–4 hours, stirring occasionally. For an Instant Pot, use the sauté function to toast the rice in butter, then add all ingredients and cook on high pressure for 10 minutes, followed by a natural release.
Is arroz con leche served hot or cold? It can be served either way. Traditionally it is often served warm or at room temperature, but many enjoy it chilled. The texture will be firmer when cold; add a little milk if you prefer it looser.
Can I use a different type of milk? Absolutely. Whole milk gives the creamiest result, but you can use 2% or a plant-based milk like almond or soy. Keep in mind that lower-fat milks may result in a slightly thinner pudding.
How do I prevent the milk from scorching? Use a heavy-bottomed saucepan, keep the heat low, and stir frequently, especially during the last 15 minutes of cooking. A silicone spatula works well to scrape the bottom and corners.
Related
- Grandma Wild’s Christmas Pudding Biscuits Recipe
- Gluten Free Christmas Pudding Recipe
- Gluten Free Pork Pie Recipe with Hot Water Crust
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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