Colombian arroz con leche is a creamy rice pudding made by simmering rice with milk, cinnamon, and sweetened condensed milk, often with raisins folded in. Family and regional versions vary in sweetness and flavorings, but the slow simmer here gives the grains time to soften and the milk time to turn silky without complicated techniques.
Ingredients
- 1 cup (185 g) medium- or long-grain white rice
- 2 cups (475 ml) water
- 1 cinnamon stick, about 3 inches (7.5 cm)
- ¼ teaspoon (1.5 g) fine salt
- 4 cups (960 ml) whole milk, divided
- 1 can (14 oz / 397 g) sweetened condensed milk
- ½ cup (75 g) raisins
- 2 tablespoons (25 g) granulated sugar, optional, for a sweeter pudding
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (about 0.5 g) ground cinnamon, for serving
- Up to ½ cup (120 ml) additional milk, optional, to loosen the pudding after cooking
Instructions
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Rinse and measure the rice. Rinse the rice in a fine-mesh strainer under cool running water until the water looks mostly clear, then drain it well. This removes excess surface starch, so the finished pudding is creamy but less likely to turn pasty. Measure the water, milk, and remaining ingredients before you start; once the rice is simmering in milk, it needs occasional attention.
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Start the rice in water. Put the drained rice, water, cinnamon stick, and salt in a heavy medium saucepan. Bring to a boil over medium-high heat, which usually takes about 3 minutes, then reduce the heat to low, cover, and simmer for 12 minutes. The rice should be partly tender and most of the water should be absorbed. If a little water remains, continue for another minute or two; do not drain it, because that starchy liquid helps the pudding thicken.
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Add the milk and simmer gently. Pour in 3½ cups (840 ml) of the milk and stir. Keep the remaining ½ cup (120 ml) for adjusting the consistency later. Bring the mixture just to a gentle simmer over medium heat, stirring and scraping along the bottom, then reduce the heat to low. Cook uncovered for about 32 minutes, stirring every 2 to 3 minutes and more often near the end. Avoid a hard boil: high heat can scorch the milk before the rice is tender. The grains should be soft, and the mixture should look loose but noticeably creamy.
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Sweeten and finish the pudding. Stir in the condensed milk, raisins, and optional sugar. Simmer gently for 8 minutes, stirring frequently so the sweet milk does not catch on the bottom. Taste a spoonful and add the vanilla. The pudding may appear a little thinner than you want at this stage; rice pudding thickens as it stands, and it will become firmer as it cools. Remove the cinnamon stick.
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Rest, then check the texture. Take the pan off the heat and leave the pudding uncovered for 10 minutes. Stir once, then decide whether you want it thicker or looser. For a softer, spoonable consistency, stir in some or all of the reserved milk. Serve warm, or transfer it to dishes to chill. Dust each portion with ground cinnamon just before serving.
Tips
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Keep the heat low after adding milk. Milk can scorch on the base of a saucepan, especially once the rice has released starch. Use a heavy-bottomed pan, stir across the bottom and into the corners, and lower the heat if you see rapid bubbling. A gentle simmer, not a rolling boil, is the aim.
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Choose the rice with texture in mind. Medium-grain white rice tends to make a soft, creamy pudding. Long-grain white rice also works and keeps its grains a little more distinct. Brown rice is not a direct swap: it takes longer to soften and gives a chewier result, so this timing is written for white rice.
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Adjust sweetness only after tasting. Condensed milk contributes substantial sweetness, so the added sugar is optional. Raisins also add sweet bites. If you prefer a less sweet pudding, omit the sugar; if you already added it and the result tastes too sweet, stir in a little more plain milk before serving.
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Expect the pudding to thicken as it cools. Stop cooking while it is still slightly looser than your ideal serving texture. If it becomes very firm in the refrigerator, that is normal; stir in a splash of milk when serving or reheating rather than cooking it longer in the first place.
Serving Suggestions
Serve arroz con leche warm for a soft, flowing pudding, or chill it for a thicker dessert that can be portioned into small bowls. A light dusting of ground cinnamon gives each serving a warm aroma without making the pudding overly spiced. For a simple dessert table, serve it after a savory meal with fresh fruit such as sliced mango, strawberries, or orange segments. The fruit adds a fresh contrast to the rich milk and sweet raisins.
For a more traditional-feeling presentation, keep the toppings restrained and let the cinnamon and rice remain the focus. You can also offer extra raisins at the table for people who enjoy them. If serving chilled, take the portions out of the refrigerator shortly before dessert so they are cool rather than icy; stir each portion once to restore its smooth texture.
Variations
Use cloves for a deeper spice note: Add one or two whole cloves with the cinnamon stick while the rice cooks, then remove them before serving. Cloves are potent, so a small amount is enough. A narrow strip of orange peel can also perfume the milk; remove it with the cinnamon stick, and avoid including much white pith, which can taste bitter.
Make it without raisins: Simply leave them out. The pudding will still be sweet and creamy, and the cooking time does not change. For a different texture, add a small handful of toasted coconut or chopped nuts at serving rather than simmering them in the milk, where they can soften.
Use a milk alternative thoughtfully: Unsweetened oat milk can replace the whole milk, though the flavor will be less dairy-rich and the pudding may thicken differently. Keep the condensed milk if you want a similar sweetness, or use sweetened condensed coconut milk for a coconut note. Check the product’s sweetness before adding any optional sugar, and stir often because alternative milks can also stick or separate when boiled hard.
Make it less rich: Replace up to 1 cup (240 ml) of whole milk with 2% milk. The pudding will be a little less creamy, but the rice will still soften well. Avoid replacing all the milk with water, since the milk is central to the dish’s flavor and 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 the full saucepan on the counter. Cover once it has stopped steaming heavily, then refrigerate. Properly chilled arroz con leche keeps for 3 to 4 days. Do not leave it at room temperature for an extended period, and discard any portion that has been out longer than 2 hours.
To reheat, place a portion in a small saucepan with a splash of milk and warm it over low heat, stirring frequently until evenly hot. You can also microwave it in a covered, microwave-safe bowl, stirring midway through and again at the end. Reheat leftovers to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; check the center with a food thermometer. Add more milk a tablespoon at a time if the texture is too thick. The pudding can also be eaten cold straight from the refrigerator.
Frequently Asked Questions
Is Colombian arroz con leche served warm or cold?
Either is appropriate. Warm pudding is softer and more fluid, while chilled pudding is thicker and holds its shape more readily in a bowl. The recipe includes a short rest before serving warm; for a cold version, refrigerate it after cooling promptly and stir before serving.
Why is my rice still firm?
Rice can take longer to soften if the simmer was too low, the pan was uncovered during the water stage, or the rice is older. Keep the mixture at a gentle simmer and continue cooking, stirring regularly, until the grains are tender. Add a little warm milk or water if the pan is getting dry before the rice softens.
Can I make this recipe ahead?
Yes. Make it a day ahead, cool it in shallow containers, and refrigerate within 2 hours. It will become quite thick as it chills, so stir in milk to loosen it before serving. You can serve it cold or warm it gently, bringing reheated portions to 165°F (74°C).
Can I use evaporated milk instead of condensed milk?
Evaporated milk is unsweetened and thinner than sweetened condensed milk, so it will not provide the same sweetness or body. You can substitute it for some of the whole milk, but add sugar gradually to taste and expect a less rich result. Do not swap the two in equal amounts without adjusting the sweetness.
How do I stop a skin from forming on top?
A skin forms as the surface cools and dries. If you are chilling the pudding, press food-safe wrap directly onto the surface or stir the pudding once or twice as it cools before covering it. A skin is harmless; you can stir it back in or lift it off, depending on the texture you prefer.
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