Arroz con Leche
Creamy, comforting rice pudding slowly simmered with cinnamon and a touch of citrus. This classic Mexican dessert is sweetened with condensed milk and finished with a sprinkle of ground cinnamon for warmth.
For 6 servings
- prep · ~1 min
Rinse the rice.
Rinse the rice under cold water until the water runs mostly clear. Drain well before using.
- boil · ~10 min
Boil rice with cinnamon and lemon.
In a medium heavy-bottomed saucepan, combine the rinsed rice, water, cinnamon stick, and lemon peel. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 10 minutes, or until the rice has absorbed most of the water.
- simmer · ~25 min
Add milk and simmer until creamy.
Stir in the whole milk, sweetened condensed milk, and salt. Bring the mixture back to a gentle simmer over medium heat, stirring frequently. Once simmering, reduce heat to low. Cook uncovered for 20-25 minutes, stirring often to prevent scorching, until the rice is tender and the mixture has thickened to a creamy, porridge-like consistency.
TIPWatch for scorching. The milk can stick and burn fast, so keep stirring, especially during the last 10 minutes. - mix · ~1 min
Finish with vanilla.
Remove the pot from the heat. Fish out and discard the cinnamon stick and lemon peel. Stir in the vanilla extract until well combined.
- rest · ~15 min
Let the pudding rest.
Let the arroz con leche cool for 10-15 minutes in the pot. It will continue to thicken as it cools.
TIPThe pudding thickens more as it cools. Don't worry if it seems a little loose when hot. - serve
Serve warm or chilled with a dusting of cinnamon.
Spoon the arroz con leche into serving bowls or small ramekins. Dust the top of each serving with a light sprinkle of ground cinnamon. Serve warm, or cover and refrigerate for 3-4 hours to serve chilled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the rice until the water runs clear to remove excess starch and prevent a gummy texture.
- 2Use a heavy-bottomed saucepan to distribute heat evenly and reduce the risk of scorching the milk.
- 3Stir frequently, especially during the last 10 minutes of simmering, to prevent the milk from burning on the bottom.
- 4The pudding will thicken significantly as it cools, so remove it from the heat while it is still slightly loose.
- 5For a richer flavor, let the cinnamon stick and lemon peel steep in the milk for 5 extra minutes before discarding.
- 6Chill the arroz con leche for at least 3 hours if you prefer a cold, firmer pudding with a denser texture.
Adapt it for your goals.
Low-fat
Replace whole milk with 2% or skim milk and use fat-free sweetened condensed milk. The pudding will be less creamy but still delicious and lower in calories.
veganVegan
Use a 50/50 mix of full-fat oat milk and unsweetened canned coconut milk, plus a vegan condensed milk alternative. Add a tablespoon of cornstarch slurry to help thicken.
raita styleRaita-style
Swap sweetened condensed milk for an extra 3/4 cup of whole milk and add 1/2 teaspoon of salt. Serve as a savory, cumin-spiced rice pudding alongside curries.
Why this is on our healthy list.
Calcium from Dairy
Made with whole milk and sweetened condensed milk, this dessert provides a good source of calcium for strong bones and teeth.
Energy from Carbs
Rice supplies easily digestible carbohydrates that provide a steady source of energy, making this a satisfying comfort food.
Cinnamon's Antioxidants
Both the cinnamon stick and the ground garnish contain cinnamaldehyde, a compound with anti-inflammatory and antioxidant properties.
Frequently asked questions
You likely let the milk simmer too vigorously or stopped stirring. Always use a heavy pot, keep the heat low, and stir frequently, especially in the last 10 minutes.
