Colombian arroz con leche is a spoonable rice pudding made by simmering rice with milk, cinnamon, and sweetener until tender and creamy. This stovetop version adds raisins and a little sweetened condensed milk for a rich finish; recipes vary across Colombian regions and households, so the add-ins are easy to adjust.
Ingredients
- 1 cup (185 g) medium-grain white rice
- 4 cups (950 ml) water
- 1 cinnamon stick, about 3 inches (8 cm)
- 3 whole cloves
- 1/4 teaspoon (1.5 g) fine salt
- 6 cups (1.42 L) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (150 g) sweetened condensed milk
- 1/3 cup (50 g) raisins
- 1 teaspoon (5 ml) vanilla extract
- Ground cinnamon, about 1/4 teaspoon (0.5 g), for serving
- Optional: 1/2 cup (40 g) finely shredded unsweetened coconut
Instructions
- Rinse and measure the rice. Put the rice in a fine-mesh strainer and rinse under cool water until the runoff is mostly clear, about 1 minute. Drain well. Measure the water, milk, sugar, and remaining ingredients before you begin; the rice needs regular attention once the milk goes in.
- Start the rice with spices. In a heavy-bottomed saucepan of at least 4-quart (3.8 L) capacity, combine the rice, water, cinnamon stick, cloves, and salt. Bring to a boil over medium-high heat, which usually takes about 5 minutes. Lower the heat and simmer uncovered for 8 minutes, stirring once or twice. The rice should begin to soften and most of the water should be absorbed, though a little liquid may remain.
- Simmer in milk. Pour in the milk and stir, scraping the bottom and corners of the pan. Bring it just to a gentle simmer over medium heat; do not let it boil hard, because milk can foam up or scorch. Reduce the heat to low and cook uncovered for 40 minutes, stirring every 3 to 5 minutes and more often near the end. Keep the mixture at a slow bubble. The rice should be very tender and the liquid should look creamy, but it will still be looser than a fully chilled pudding.
- Sweeten and finish. Stir in the granulated sugar, condensed milk, and raisins. Cook gently for 5 minutes, stirring frequently so the added sugar does not settle on the bottom. Turn off the heat, remove the cinnamon stick and cloves, then stir in the vanilla. If using coconut, stir it in now. Taste carefully—the pudding is hot—and add a spoonful more sugar only if you prefer it sweeter.
- Let it settle. Cover the pan and leave the pudding off the heat for 7 minutes. It thickens as it stands. Spoon into a serving bowl or individual cups and dust lightly with ground cinnamon. Serve warm, or cool and refrigerate for a chilled, firmer pudding. For a smooth top while it cools, press food-safe wrap directly onto the surface.
Tips
- Choose a suitable rice. Medium-grain white rice gives a soft, creamy result while holding its shape. Long-grain rice also works, but the pudding may be a little less cohesive; avoid instant rice because it can turn mushy before the milk has reduced. Rinsing removes some surface starch, helping prevent a gluey texture.
- Keep the heat low after adding milk. A heavy saucepan and frequent stirring help prevent scorching. Stir across the base of the pan rather than only around the edges. If the pudding begins to stick, lower the heat immediately and transfer it to a clean pan without scraping any browned milk into the dessert.
- Adjust thickness at the end. The pudding naturally thickens while cooling, so stop cooking when it is creamy and slightly looser than you want to serve. If it becomes too thick, stir in warm milk a few tablespoons at a time. If it is still very thin after the rice is tender, simmer it gently for a few extra minutes, stirring constantly.
- Balance the sweetness. Condensed milk already contains sugar, and raisins add their own sweetness. For a less sweet pudding, reduce the granulated sugar to 1/4 cup (50 g); for a version without condensed milk, replace it with 1/2 cup (120 ml) whole milk and add sugar to taste. The result without condensed milk will be less rich.
Serving Suggestions
Serve the pudding warm in small bowls as a comforting dessert, or chill it for several hours if you like a thicker, spoon-standing texture. A restrained dusting of cinnamon is classic and lets the milk and rice remain the focus. For extra contrast, offer toasted coconut, chopped toasted almonds, or a few additional raisins at the table rather than mixing in a large amount of garnish.
Because this recipe is sweet and filling, modest portions work well after a meal. It can also be served as an afternoon snack with coffee or tea. If serving a group, place the pudding in a shallow bowl and let everyone choose warm or chilled portions; keep it refrigerated between servings if it will be out for an extended meal.
Variations
Use coconut for a tropical note. The optional shredded coconut gives the pudding a little texture and a gentle coconut flavor. For a more pronounced flavor, replace 1 cup (240 ml) of the whole milk with unsweetened coconut milk. This makes the pudding taste more distinctly of coconut and may make it slightly richer; stir well because coconut milk can separate in the can.
Make it without raisins. Leave them out for a smooth, simple pudding, or serve raisins separately for people who want them. Some Colombian-style family recipes include raisins while others do not, so they are an adaptable addition rather than a requirement.
Change the spice profile. Cinnamon and cloves make a warm, familiar base. If you do not have whole cloves, omit them rather than using a large amount of ground clove, which can overpower the milk. A small strip of orange peel can be simmered with the rice for a citrus aroma; remove it with the whole spices before serving.
Use evaporated milk if needed. You can replace up to 2 cups (475 ml) of the whole milk with evaporated milk for a fuller, concentrated dairy flavor. It is not the same as condensed milk: evaporated milk is unsweetened, so keep the sugar and condensed milk amounts as written unless you are deliberately changing the sweetness.
Storage and Reheating
Transfer leftover pudding to shallow, covered containers and refrigerate within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The rice continues to absorb liquid as it sits, so the chilled pudding will be noticeably thicker on the next day. Keep it covered to limit drying and prevent it from picking up refrigerator odors.
For warm leftovers, place a portion in a small saucepan with 1 to 2 tablespoons (15 to 30 ml) of milk per serving. Reheat over low heat, stirring frequently, until steaming throughout and 165°F (74°C) on a food thermometer. Add more milk if needed to loosen it. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so there are no cool spots; check that it reaches 165°F (74°C). Cool portions you plan to eat cold in the refrigerator rather than leaving the pan on the counter.
You can freeze the pudding in an airtight freezer-safe container for up to 2 months for best quality. Thaw it in the refrigerator, then stir in milk as needed; the rice may be softer and the texture less silky after freezing. Reheat to 165°F (74°C) if serving warm.
Frequently Asked Questions
Can I make Colombian rice pudding with a different kind of rice?
Yes. Medium-grain rice is a dependable choice, but ordinary long-grain white rice works too. It may stay a bit more separate and produce a less thick pudding. Brown rice is not a direct swap because it takes longer to soften and needs more liquid; use white rice for the timing in this recipe.
Why is my rice pudding still runny?
It may simply need more time to cool: the pudding thickens as the rice absorbs liquid and the milk mixture loses heat. If it is still watery while hot and the rice is tender, simmer it for a few more minutes over low heat, stirring constantly. Avoid turning up the heat to speed things along, since milk can scorch before enough liquid evaporates.
Can I make it without sweetened condensed milk?
Yes. Replace the 1/2 cup (150 g) condensed milk with 1/2 cup (120 ml) whole milk, then taste after adding the sugar. The pudding will be less rich and may need a little extra granulated sugar, but it will still set up as it cools. Add sugar gradually because sweetness becomes more noticeable when the pudding is warm.
Should Colombian arroz con leche be served hot or cold?
Either is suitable. Warm pudding is soft and fluid, while chilled pudding is thicker and more set. If serving it cold, allow it to cool briefly, cover it, and refrigerate; if serving warm, let it stand for the recipe’s 7 minutes so it thickens slightly and is easier to portion.
Can I prepare this dessert ahead?
Yes. Make it up to 3 days ahead and refrigerate it in covered portions. It firms as it chills, so stir in a little milk before serving if you want a softer texture. You can serve it cold straight from the refrigerator or reheat portions gently, stirring and checking that reheated leftovers reach 165°F (74°C).
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