Every spoonful of arroz con leche recipe takes me back to the scent of cinnamon simmering on Grandma’s stove. Growing up in a multigenerational home, dessert wasn’t just a treat—it was an event. While my mom juggled work and dinner prep, Grandma—born in Michoacán—would guide me gently through our kitchen’s rhythms. She never measured a thing. “You feel it,” she’d say, as she stirred the rice slowly with a worn wooden spoon.
It was with her that I learned how to bring together simple ingredients—rice, milk, sugar, and spice—and make something timeless. Some days we’d add raisins, others a bit of orange peel. But it was never about perfection. It was about togetherness. Now, years later, my six-year-old daughter sits where I once did, waiting for her bowl of arroz con leche, eyes wide and hopeful.
Table of Contents
Table of Contents
This arroz con leche recipe is our family’s version. It’s deeply Mexican—comforting, creamy, and not overly sweet. I still use Grandma’s tips, but I’ve adapted them to fit busy home life. Whether you’re craving a warm hug in a bowl or prepping ahead for Sunday dinner, this recipe will serve you well.
To explore more beloved Mexican recipes like this, check out my Biscoff Tres Leches Box post—a sweet cake that’s just as rooted in tradition and simplicity.
Why This Arroz Con Leche Recipe Works
This recipe uses pantry staples and just enough time to allow flavors to deepen. Long-grain white rice gives it a gentle texture, while whole milk keeps it rich but not heavy. A cinnamon stick infuses warmth, and a pinch of salt balances the sweetness beautifully. Unlike many American rice puddings, this arroz con leche recipe skips egg yolks and custard-style cooking. Instead, it focuses on slow-simmered comfort.
Whether served warm on a chilly night or chilled during summer, it’s flexible, nostalgic, and endlessly satisfying.
Ingredients for a Creamy Arroz Con Leche Recipe
What You’ll Need from Your Pantry
One of the best parts about this arroz con leche recipe is how simple and accessible the ingredients are. You likely have most of them in your kitchen right now. The key is choosing quality milk and cooking low and slow to draw out that traditional creamy texture we all love.
Here’s what you’ll need:
- 1 cup long-grain white rice
- 2 cups water
- 1 cinnamon stick
- 4 cups whole milk (or evaporated milk for extra richness)
- 1 (14 oz) can sweetened condensed milk
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Optional: 1/4 cup raisins or golden raisins
- Optional garnish: ground cinnamon for serving
You can swap whole milk with a mix of evaporated and regular milk for a deeper flavor, or use lactose-free options if needed. If you’re looking for plant-based alternatives, oat milk gives it a similar thickness and warmth.
Ingredient Tips for the Best Results
Use a sturdy pot and rinse your rice well before cooking—it helps reduce starchiness and keeps the texture just right. Stick with a real cinnamon stick (not ground cinnamon in the boil), as it infuses without overpowering the flavor. If you’re adding raisins, soak them in warm water for 10 minutes before stirring them in near the end so they stay plump.
Whole milk is traditional, but don’t be afraid to experiment—this recipe is forgiving. And remember: arroz con leche thickens as it cools, so keep an eye on your texture if you plan to serve it cold.
How to Make This Arroz Con Leche Recipe
Step-by-Step Method for Perfect Results
Making arroz con leche is a slow and comforting process—it’s less about rushing and more about coaxing the flavor from a few humble ingredients. With this simple method, you’ll get a creamy, smooth texture every time.
Follow these steps closely for the best arroz con leche:
Step 1:
Rinse the rice under cold water until the water runs mostly clear. This removes extra starch and helps prevent gumminess.
Step 2:
In a medium saucepan, bring 2 cups of water and the cinnamon stick to a gentle boil. Add the rinsed rice and simmer over low heat, uncovered, for about 15 minutes, or until most of the water is absorbed.
Step 3:
Add 4 cups of whole milk to the pot and stir gently. Cook on low heat, stirring frequently to prevent the rice from sticking to the bottom.
Step 4:
Once the mixture is warm, add the sweetened condensed milk and a pinch of salt. Keep stirring every few minutes as the rice absorbs the milk and becomes thick and creamy.
Step 5:
Simmer for another 20–30 minutes, or until the consistency is smooth and luscious. If using raisins, stir them in during the last 10 minutes of cooking.
Step 6:
Turn off the heat and stir in the vanilla extract. Let it sit for 5–10 minutes before serving.
Step 7:
Serve warm with a sprinkle of ground cinnamon on top—or chill it in the fridge and enjoy cold later.
This slow-cooked technique reminds me of how we make Mexican Sweet Empanadas another dessert where patience rewards you with intense flavor.
Troubleshooting: Avoiding Common Mistakes
Avoid high heat—rushing the process will scorch the milk or turn your rice mushy. And don’t skip the stirring; it keeps the texture silky and prevents burning. If your arroz con leche gets too thick, just stir in a splash of warm milk to loosen it up.
Some prefer their arroz con leche thinner, while others love it extra thick. Taste as you go and adjust—it’s your dessert, after all.
How to Serve, Store, and Customize Arroz Con Leche Recipe
Serving Suggestions That Feel Like Home
Arroz con leche recipe can be served warm, chilled, or room temperature—each version brings its own charm. For cozy nights, serve it warm in small bowls with a dusting of ground cinnamon. On hot summer days, we love it chilled straight from the fridge, sometimes with a spoonful of cajeta or a few fresh berries on top.
In our house, arroz con leche often follows a simple dinner like chicken mole or albóndigas. It’s a comforting way to end a meal and feels like a warm hug from Grandma, every time. For gatherings, I portion it into small jars and tie a ribbon around the lid—an adorable, make-ahead dessert with a nostalgic touch.
Looking for another sweet finish to a weekend meal? Try my Mini Chocoflan—it’s a creamy cousin to arroz con leche with a caramel twist.
Variations and Smart Storage Tips
This traditional recipe is endlessly flexible. Here are a few ways to make it your own:
- Vegan version: Swap whole milk with oat or almond milk and use coconut condensed milk.
- Citrus twist: Add orange peel or a dash of lemon zest during simmering.
- Spiced: Add a clove or a pinch of nutmeg for holiday vibes.
- Cajeta drizzle: Top with Mexican caramel for a decadent finish.
To store leftovers, transfer to an airtight container and refrigerate for up to 4 days. Arroz con leche will thicken over time, so stir in a splash of milk when reheating or before serving cold.
Avoid freezing it—the texture doesn’t hold up well after thawing. But the good news is, it’s often gone long before you need to worry about leftovers.
Frequently Asked Questions About Arroz Con Leche Recipe
What are the ingredients for arroz con leche?
Traditional arroz con leche calls for long-grain white rice, water, whole milk, sweetened condensed milk, a cinnamon stick, vanilla extract, and salt. Optional add-ins include raisins or citrus peel, depending on your family’s tradition. Some recipes add evaporated milk for extra richness, like mine.
What’s the difference between rice pudding and arroz con leche recipe?
Both are creamy rice-based desserts, but arroz con leche is rooted in Latin American and Spanish tradition. It uses whole milk and cinnamon, often without eggs. Rice pudding, especially in Anglo recipes, may include custard-like egg yolks, nutmeg, or different sweeteners. The flavor and texture of arroz con leche are simpler and more fragrant.
Is arroz con leche Mexican or Spanish food?
Both! The dish originated in Spain but was lovingly adopted and transformed across Latin America. The Mexican version (like in this recipe) is extra creamy and usually includes sweetened condensed milk and cinnamon. It’s a staple in Mexican kitchens and a favorite at family gatherings.
Is arroz con leche healthy for you?
Arroz con leche recipe is a dessert, so it’s meant to be enjoyed in moderation. It’s rich in calcium and carbs, but also contains sugar and full-fat milk. For a lighter option, you can use plant-based milk and reduce the sweetened condensed milk. Either way, it’s a comforting treat worth savoring now and then.
Conclusion
Arroz con leche recipe is the kind of dessert that never goes out of style. It’s simple, deeply comforting, and full of history. Whether you serve it warm with cinnamon or cold with fruit, it brings generations together in the sweetest way.
I hope this arroz con leche recipe helps you start (or continue) your own family tradition. In our home, it’s a reminder that love is often stirred into the simplest of dishes. If you enjoyed this one, you might also like my recipe Spicy Mango Tres Leches Cake, another Mexican classic that’s full of heart.
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Arroz Con Leche Recipe – Creamy, Traditional, and Easy to Make
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This creamy arroz con leche recipe is a traditional Mexican rice pudding made with pantry staples like rice, milk, and cinnamon. It’s simple, nostalgic, and perfect warm or cold.
Ingredients
1 cup long-grain white rice
2 cups water
1 cinnamon stick
4 cups whole milk
1 (14 oz) can sweetened condensed milk
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Optional: 1/4 cup raisins
Ground cinnamon for garnish
Instructions
1. Rinse the rice under cold water until it runs mostly clear.
2. In a medium pot, bring water and cinnamon stick to a boil. Add rice and simmer for 15 minutes.
3. Pour in the milk and stir gently.
4. Add sweetened condensed milk and salt. Simmer for 30 minutes, stirring frequently.
5. Stir in vanilla extract. Let rest 10 minutes before serving. Serve warm or chilled.
Notes
For a richer version, swap in evaporated milk.
Add orange peel or clove for flavor variations.
Arroz con leche thickens as it cools—add a splash of milk when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 28g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg