Colombian arroz con leche is a gently simmered rice pudding made with milk, cinnamon, and often raisins; sweetened condensed milk gives this version a smooth, rich finish. It is served warm or chilled, and Colombian households vary the sweetness and add-ins, so this recipe is a useful starting point rather than the only way to make it.
Ingredients
- 1 cup (185 g) white rice, preferably medium- or long-grain
- 4 cups (950 ml) water
- 2 cinnamon sticks (about 6 g)
- 1/4 teaspoon (1.5 g) fine salt
- 4 cups (950 ml) whole milk
- 1 can (14 ounces / 396 g) sweetened condensed milk
- 1/4 cup (50 g) granulated sugar, or less to taste
- 1/2 cup (75 g) raisins, optional
- 1/2 cup (120 ml) heavy cream, optional for a silkier pudding
- 1 teaspoon (5 ml) vanilla extract
- 1/4 teaspoon (about 0.6 g) ground cinnamon, for serving, optional
Instructions
- Put the rice in a fine-mesh strainer and rinse under cool water, stirring it with your fingers, until the water runs mostly clear. This removes excess surface starch and helps the grains cook evenly. Drain well; there is no need to soak the rice.
- Combine the rinsed rice, water, cinnamon sticks, and salt in a heavy-bottomed saucepan of at least 4-quart capacity. Set over medium-high heat and bring to a boil, which usually takes 4 to 5 minutes. Stir once, reduce the heat to low, cover, and simmer for 17 to 18 minutes. The rice should be tender and most of the water absorbed. If the pan looks dry before the rice is tender, add a splash of hot water and continue cooking for a few minutes.
- Pour in the whole milk and sweetened condensed milk, then add the sugar. Stir thoroughly, scraping the bottom and corners of the pan so no rice is sticking. Keep the heat low and bring the mixture to a gentle simmer; avoid a hard boil, which can scorch the milk or cause it to foam over. The milk stage takes about 26 minutes, with regular stirring.
- Cook uncovered, stirring every 2 to 3 minutes at first and more often as the pudding thickens. Use a wooden spoon or heatproof spatula to sweep the base of the pan. The mixture is ready when the rice is very soft and the liquid looks creamy but still a little looser than you want; it thickens as it cools. If it becomes too thick while cooking, stir in 2 to 4 tablespoons (30 to 60 ml) of milk.
- If using raisins, stir them in during the last 8 to 10 minutes so they soften without disappearing into the pudding. Taste carefully, since the pudding is hot, and add a little more sugar only if needed. The condensed milk already contributes substantial sweetness.
- Remove the pan from the heat. Take out the cinnamon sticks, then stir in the cream, if using, and the vanilla. Allow about 2 minutes for this finishing step. Let the pudding stand for 5 minutes and check its consistency. For a looser serving texture, mix in a little extra milk before portioning.
- Serve warm, or spoon the pudding into shallow containers for chilling. Let it cool briefly, no longer than 15 minutes, then refrigerate for at least 2 hours before serving cold. Sprinkle with ground cinnamon just before serving. The full timing above includes this brief cooling period and the minimum chill for the cold option.
Tips
- Keep the heat gentle. Milk and condensed milk can catch on the bottom of a hot pan. Use a heavy-bottomed saucepan, lower the heat once the milk is added, and scrape the base while stirring. If you see brown flecks or smell a scorched note, do not scrape them into the pudding; transfer the unburned portion to a clean pan.
- Adjust sweetness at the end. Condensed milk brands and personal preferences differ, and raisins add sweetness too. Start with the listed sugar, or hold some back and taste after the rice is tender. It is easier to add sugar than to correct an overly sweet pot.
- Use evaporated milk if needed. You can replace the 4 cups (950 ml) whole milk with evaporated milk diluted according to its package directions to make the same amount. It gives a more concentrated dairy flavor. For a lighter result, use 2% milk, though the pudding will be less rich; avoid non-dairy milk without checking its flavor and sweetness first.
- Plan for thickening. Rice continues absorbing liquid as the pudding cools, especially overnight. Stop cooking while it is slightly looser than your ideal texture, and keep extra milk nearby for serving or reheating.
Serving Suggestions
Arroz con leche works as a simple dessert after lunch or dinner, and small portions are satisfying because the pudding is rich. Serve it warm in bowls for a soft, comforting consistency, or chill it until spoonable and finish each portion with a light dusting of cinnamon. A little lemon or orange zest can add a fresh aroma, but use only the colored peel and avoid grating in the bitter white pith.
For a dessert spread, offer it alongside fresh fruit such as sliced mango, strawberries, or orange segments. The fruit adds a bright contrast without needing another elaborate dessert. You can also set out a small dish of extra raisins or toasted coconut so guests can choose their own topping. If serving a group, portion the pudding into individual cups before chilling; they are easy to carry to the table, and the cinnamon garnish stays neat.
Variations
Make it less sweet: Leave out the granulated sugar and taste before adding any more. You can also use less condensed milk, but replace the removed volume with whole milk so the rice still has enough liquid to become creamy. This makes the pudding less sweet and a little less dense.
Use panela: Some cooks use panela, an unrefined cane sugar sold in blocks or grated. Substitute about 1/4 cup (50 g) finely grated panela for the granulated sugar, then taste before adding more. It brings a deeper, molasses-like flavor and can darken the pudding. If you cannot find it, light or dark brown sugar is a practical substitute, though the flavor will not be identical.
Add coconut: Stir in 1/2 cup (40 g) unsweetened shredded coconut during the last 10 minutes of simmering. It adds chew and a noticeable coconut flavor. For a more pronounced coconut version, replace up to 1 cup (240 ml) of the whole milk with unsweetened coconut milk; sweetened coconut milk may make the finished pudding too sugary.
Choose another texture: For a softer, more cohesive pudding, use short-grain rice and expect to stir more often because it releases more starch. Long-grain rice keeps its shape better. Raisins are optional and vary by household; leave them out, or serve them on the side for people who prefer a smooth pudding.
Storage and Reheating
Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. Keep them refrigerated for 3 to 4 days. The pudding firms as it sits, so stir in a spoonful or two of milk before serving if you want a softer texture. Do not leave it at room temperature for an extended period, particularly when serving it at a gathering.
To reheat a portion, place it in a small saucepan with 1 to 2 tablespoons (15 to 30 ml) of milk per cup of pudding. Warm over low heat, stirring often, until steaming and smooth. For food safety, reheat leftovers to 165°F (74°C), checking with a food thermometer. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly; check the temperature in more than one spot.
You can freeze the pudding in an airtight freezer-safe container for up to 2 months, although the rice may become softer and the mixture can separate slightly after thawing. Thaw it in the refrigerator, stir well, and reheat gently with a splash of milk. For the creamiest texture, refrigeration rather than freezing is preferable.
Frequently Asked Questions
Is Colombian arroz con leche served hot or cold?
Either is common. Warm pudding is softer and more fluid, while chilled pudding sets into a thicker, spoonable dessert. If it has been refrigerated, you can serve it cold or warm individual portions gently with a little milk.
Can I make it without sweetened condensed milk?
Yes. Replace the condensed milk with about 1 1/2 cups (360 ml) whole milk and add sugar gradually to taste. The result will be less dense and may need a few extra minutes to reduce. Stir frequently and stop when the rice is tender and the pudding has a creamy consistency.
Why is my rice still firm?
Rice age, variety, and simmer strength can change the cooking time. Make sure the pan stays at a gentle simmer, and add hot water a little at a time if the rice absorbs all the liquid before becoming tender. Do not add the dairy early to compensate; finish softening the rice in the water first.
Can I make arroz con leche ahead?
Yes. It is convenient to prepare a day ahead and chill in individual portions or one shallow container. It will thicken overnight, so loosen it with milk before serving if needed. Refrigerate it within 2 hours of cooking and use it within 3 to 4 days.
What can I use instead of cinnamon sticks?
Use 1/2 teaspoon (about 1.3 g) ground cinnamon in the water if sticks are unavailable, then taste before adding more. Ground cinnamon makes the pudding look darker and can leave a slightly grainier appearance. You can also omit it during cooking and add a small sprinkle on top of each serving.
Related
- Traditional Colombian Food: A Bandeja Paisa Recipe
- Colombian Rice Pudding Recipe with Cinnamon
- Colombian Food for Lunch: Arroz con Pollo
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