Arroz con leche is a beloved traditional dish in Mexico, Latin American, and Spanish-speaking cultures. Make a batch at home with only a few simple ingredients you will have a creamy and comforting dessert that evokes feelings of nostalgia and warmth.
Mexican Rice Pudding
One of the most popular sweet desserts we have in our Mexican culture is the “Arroz con leche,” which translates as "rice with milk. " This sweet and indulgent treat is a culinary classic that has been passed down through generations, each family adding its own unique twist to the recipe. Some families prefer the old-fashioned way of slow-cooking until its texture is creamy; however, this recipe is more for those days when you are in a hurry but still want a delicious arroz con leche.
In This Post
As you know, I come from a big family, and My mom cooked every single meal!. She will always try to find different ways to make economical meals in a short amount of time. I remember her making rice pudding by boiling rice with water and then adding the condensed milk mixture without even thinking twice about the other ways of making it. Her trick was a simple way of making this dessert in half the time with a sweet and creamy texture. So, if you are looking for a shortcut without sacrificing flavor, try this recipe; you and your family will love it.
How to make Arroz con Leche Recipe
Ingredients
JUMP TO FULL INSTRUCTIONS
Here is a list of ingredients you will need:
- Short white rice
- Milk
- Sweetened condensed milk
- Water
- Mexican cinnamon stick (Canela)
- Raisins (optional)
- Powder ground cinnamon for dusting
- Vanilla (optional)
Instructions:
- Place water, rice, and a piece of cinnamon in a medium saucepan on your stove.
- Turn heat to high and bring to a boil, then reduce heat and simmer uncovered for about 20 minutes until rice is tender. (Please check the ingredients list below)
- While the rice is cooking, mix the whole milk with the condensed milk and stir well.
- The rice will be ready when all the water has evaporated, forming some holes over the surface, like in the picture below.
- Remove pot from heat. Pour the whole milk and condensed milk mix into the saucepan and stir. If you want to add the raisins or vanilla extract, you can add them now.
- Return the saucepan to medium-high heat, cover it, and cook until it thickens. It will take about 5 to 10 minutes. Stir occasionally to avoid it from sticking to the bottom of the saucepan.
- If the rice looks too dry for your taste, add ¼ cup of warm whole milk and stir. The end result has to look like a soft and creamy pudding.
- If serving warm, place in small cups and sprinkle ground cinnamon.
Notes and Tips:
- Short rice has a higher starch content, rendering a creamier rice pudding, but you can also use medium or long-grain rice.
- Skim milk or 2 % can also be used here; add some evaporated milk if you want a creamier consistency.
- Depending on how you like the consistency, a little more milk for a less thick consistency.
- The sweetness of the condensed milk will be enough for some, but if you have a very sweet tooth, go ahead and drizzle in some more.
- If the cinnamon flavor is too much for you, try other flavorings: a teaspoon of vanilla, a pinch of ground nutmeg, lemon, or orange rind, or even the leaves of orange trees, which are all good additions.
- Lastly, if you want sweet condensed milk, check the Baking aisle or the Mexican aisle for different brands and prices.
Frequently Asked Questions About Arroz con Leche
Before I share my recipe, here are a few questions I get asked about Mexican rice pudding.
What is Arroz con Leche?
In Mexico, Latin America, and Spain, arroz con leche has become a staple dessert and is often made with rice, milk, sugar, cinnamon, raisins, and sometimes vanilla or lemon zest. The dish has regional variations, with different countries and even regions within countries adding their unique twists to the recipe. Despite its varied origins, arroz con leche has become a beloved comfort food in many parts of the world.
What is Mexican Rice pudding made of?
Well, there are many different ways of making Mexican rice pudding, and every family has a method or secret ingredient. Overall, most recipes include white rice, milk, sugar, and different spices like cinnamon or vanilla.
Where does arroz con leche come from?
It is unclear where this recipe began, as variations of the rice pudding are found in many cultures worldwide. However, it is believed to have originated in the Middle East or Asia and then spread to Europe and then Latin America.
Is Arroz con Leche thicker than American rice pudding?
The thickness of both arroz con leche and American rice pudding really depends on the specific recipe and the cook. In general, the thickness of rice pudding is influenced by the ingredients, like the type of rice, the amount of liquid used, and the cooking time.
What is the best rice for Mexican rice pudding?
The best rice is short rice as it has a higher starch content, which will render a creamier rice pudding, some short grain rice like arborio or valencia rice. However, for a healthier recipe, you can also use medium or long-grain rice like jasmine rice, basmati rice, or even brown rice.
How to store Mexican rice pudding?
After preparing the arroz con leche store leftovers or any leftover rice allowing it to cool to room temperature before transferring it to an airtight container, and place it in your fridge for up to 4 to 5 days. While it may still be safe to eat beyond this timeframe, the texture may begin to degrade.
Simply place it in a saucepan and reheat it on the stovetop or in the microwave, adding a splash of milk if needed to restore its creamy consistency.
What To Serve With Arroz con Leche
"Arroz con leche," a delightful rice pudding, can be enjoyed on its own as a dessert, but you can also pair it with various accompaniments to enhance the experience. Some preferred eating it warm, sprinkled with ground cinnamon, and others liked to eating cold with slices of fresh fruit. If cinnamon is not your favorite flavor, add nutmeg or chopped nuts for added flavor and crunch. You can also topped it with guava's compote.
More Mexican Recipes To Enjoy
If you enjoyed this recipe for Arroz con Leche, take a look at some of these other authentic Mexican recipes:
If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely,
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina
📖 Recipe
Mexican Rice Pudding
Ingredients
- ¾ Cup short white rice*
- 2 ½ Cups of water
- 1 small piece of a cinnamon stick see picture below
- ¾ cup whole milk**
- ½ cup of condensed milk
- ¼ cup of raisins optional
- Ground cinnamon for dusting
- 1 teaspoon vanilla extract optional
Instructions
- Place water, rice, and a piece of cinnamon in a medium saucepan.
- Turn heat to high and bring to a boil, then reduce heat and simmer uncovered for about 20 minutes until rice is tender.
- While the rice is cooking, mix the whole milk with the condensed milk and stir well.
- The rice will be ready when all the water has evaporated, forming some holes over the surface, like in the picture below.
- Remove pot from heat. Pour the whole milk and condensed milk mix into the saucepan and stir. If you want to add the raisins or vanilla extract, you can add them now.
- Return the saucepan to medium-high heat, cover it, and cook until it thickens. It will take about 5 to 10 minutes. Stir occasionally to avoid it from sticking to the bottom of the saucepan.
- If the rice looks too dry for your taste, add ¼ cup of warm whole milk and stir. The end result has to look like a soft and creamy pudding.
- If serving warm, place in small cups and sprinkle ground cinnamon. It can also be enjoyed cold.
Video
Notes
- Short rice has a higher starch content, rendering a creamier rice pudding, but you can also use medium or long-grain rice.
- Skim milk or 2 % can also be used here; add some evaporated milk if you want a creamier consistency.
- Depending on how you like the consistency, a little more milk will be needed in the final cooking stage.
- The sweetness of the condensed milk will be enough for some, but if you have a very sweet tooth, go ahead and drizzle in some more.
- If the cinnamon flavor is too much for you, try other flavorings: a teaspoon of vanilla, a pinch of ground nutmeg, lemon, or orange rind, or even the leaves of orange trees, which are all good additions.
- Lastly, if you want sweet condensed milk, check the Baking aisle or the Mexican aisle for different brands and prices.
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Sonia
I’ve had this desert many times coming from a Mexican household, but never actually made it myself. This was a great recipe (just like moms). My family absolutely loved it. I will definitely make it again. I have the cookbook and have loved every recipe I’ve made. All the recipes are very authentic.
Michelle
🥳🎈🎉 thank you #1 recipe from start to finish. I haven’t had pudding just like my nanny’s for 25 years.
Matissa Gregor
Amazing comfort food! So easy to make! I only had long grain rice on hand, so mine has more texture but that was fine. I used coconut milk in place of the whole milk, added a teaspoon of fresh ground clove with the cinnamon, finished it off with whipped cream, a drizzle of the condensed milk and a few blueberries. I wish I could share my photo of it with you!
*I did turn my back on the pan after putting the lid on it and I must have had the heat a little too high. When I turned around, my stove top was getting a generous helping of the sweet milk as it all over flowed…no worries though!
Thank you for sharing this recipe!
Lisa
A friend undergoing chemo and radiation treatments requested rice pudding. I followed this recipe step-by-step. No changes. It turned out perfectly delightful. Creamy, lightly sweet.just a hint of cinnamon flavor. She loved it. Thank you for sharing the recipe!
Melissa Adams Carrera
Thank You for sharing this recipe. My mother in law just passed away so now more than ever I need to learn how to make my man a few of his favorites servings how is 100% Beautiful Mexican, as I am white (unfortunately) with blue eyes. Wish me luck😊
Mely Martínez
Hello Melissa,
Good luck in cooking for your husband. Have fun in the kitchen!
BeachMom65
Thank you! I needed to try a new recipe, and this one worked. I made it as stated word for word the first go around. The second time I had no evaporated milk and I was cooking for a diabetic so I made it with arborio rice, coconut milk (drinking milk) that had been preboiled for a while with the cinnamon stick, water, and chopped dried fruit. I allowed the coconut/cinnamon to permeate the background flavor, which it did nicely, and arborio rice gets so creamy naturally. Thank you for the recipe 🙂
Mely Martínez
Hello Beachmom65,
Thank you for sharing your version with coconut milk. Sounds delicious!
Sandy
Very delicious! Thank you
Sandra W.
I made this for my son birthday party and everyone loved it! I have to print the recipe for some of the guests. It's keeper!
Maria
I made this recipe yesterday and it was good however I think the servings should be corrected to 4 & not 6, I used very small glass dessert bowls from Anchor & I was bummed I didn't have enough. However it was very good. I'll make this again & will double it next time.
Michelle
Hi Mely! I love reading your blog. Thank you!
Have you ever tried to make arroz con leche in an instant pot? I am wanting to make this for my daughters birthday today (It’s her favorite!) but I was hoping to save some time...any thoughts or advice is appreciated. Thank u!!
Mely Martínez
Hello Michelle,
No, I haven't yet! Let me know how it does if you make it. I would precook the rice first only with water, then finish cooking with the milk.
Angeline
Hi! I'm doing a spanish project where I'll be making arroz con leche. Would you know what the difference is between cuban style and mexican style arroz con leche?
Muchas gracias!
Mely Martínez
Hello Angeline,
The recipes are very similar to this recipe in many Latin countries.
Elizabeth
So happy I doubled this - enough for tonights dessert and my children to take in their lunch boxes tomorrow as a treat!
mmartinez
Hi Elizabeth,
Thank you for trying the Arroz con Leche recipe. I'm so happy your kids like it!
Vic
I really like this version of arroz con leche. When I finished it was very creamy which I liked. However when I served it after the meal, 20mins later the pudding turned hard and clumpy. How do you maintain the creaminess without the rice absorbing all the liquid if you make it ahead?
Mely Martínez
Hello Vic,
You can either reheat it or add a little bit of milk and stir.
Linda
When you say, can add lemon or orange peel. Do I add slice of zest of peel?
mmartinez
Hello Linda,
A slice of the lime, lemon or orange peel about 2 inches long X 1/2 inch wide. Make sure it doesn't have the white part only the outer skin. The white part is sour. Then remove before serving.
Esther
I like your method better than the one I was taught. I made this earlier, & it was so much easier. I think the secret to a creamier arroz is to use the short grain rice. The other thing I like to do is to soak the currants or raisins in warm brandy before adding to the arroz. Add some of the brandy, too! 😉
mmartinez
Thank you for your comment and the nice tips about the raisins. A shorter grain of rice has more starch, hence creamier rice pudding.
G
I volunteer at a local food bank. We have a mixed clientele. I try and give a assorted meal every week depending on our donations. I didn't grow up with Mexican meals and my idea of Mexican food here is good old taco bell/Lol. I look forward to trying these easy to follow recipes that I have pinned and I am sure our mexican/Spanish clientele will also be happy.😊😊😊along with all our clientele. Thank u much ...G
mmartinez
Hello G,
You can try this simple and easy recipe, I'm sure everyone will love it.
Picadillo Recipe
Happy cooking and provecho!
Krystal Gallegos
This and your recipe for molletes dulces takes me right back to my 'Lita's cooking!!!! She was a professional chef from Oaxaca, Mexico. She came here to the U.S. in 1946, married my abuelito, and had a family while co-owning, and cooking at, a cantina. She spoiled us all to death with her food!!!!
Beatriz gallo-ray
Thank you for this recipe. I have been looking for something that might be close to Mom's arroz con leche and I think yours is it! Can't wait to try it. Thanks, again!!!
Aimee Ramirez
Wonderful recipe and great pictures! I substituted evaporated milk for condense and added agave instead for sweetness. Delicious!! Thank you 🙂
Anonymous
I was wondering how much your serving size is (1 cup, 1/2 cup, etc.) I am going to make this for a school potluck and just wanted to know so I can make enough. thank you.
mmartinez
Hello,
1/2 cup each serving.
Lena Alvarez
thank you. I tested it out before and omg it is great I love arroz con leche, especially this recipe.
mmartinez
Thank you for trying the recipe, once you give it the first time, it is so addictive. 😉
TMitch88
Made this for my husband a few days ago and now I'm making it again, he can't get enough!!
mmartinez
Hello TMitch88,
It's so good to know you are enjoying this additive dessert. 🙂
ruby flores
WOW, Just made this right now and it was amazing... my husband was so happy... I've already tried 3 of your recipes and they have all been amazing, thank you.
mmartinez
Hello Ruby,
I'm so glad your husband is happy with your cooking. Thank you for trying the recipes.
Happy cooking!
Tori Duckett
Just made this for breakfast. It reminded me of mama's house! Delicious!!! Thanks for posting!
Sulema
Can Rice for Mexican Arroz con Leche be made with 5 minute instant Rice?
Mely Martínez
Yes, you can try it. The texture for the Rice Pudding or Arroz con Leche will be a little bit different.
Noelle
MMM que rico! "Arroz con leche, me quiero casar, con una ....." no me recuerdo el resto de las palabras!
Mely
.....con una señorita de la Capital. Que sepa coser, que sepa bordar, que sepa abrir la puerta para ir a pasear. 🙂
Saludos!
Laura Ryan
...con una señorita de San Nicolas!
Que sepa coser, que sepa bordar.
¡Que sepa abrir la puerta para ir a jugar!
Nora
Mely no había visto tu receta de arroz con leche. Es uno de los postres que me gustan más. Se ve muy rico y cremoso, se me antojó!
loves2spin
Thank you for this dear friend! My daughter made a double batch of it yesterday as my birthday treat. It was delicious! I've NEVER had such nice rice pudding. Yolanda
Mely
Hello Yolanda,
I am glad to know you like it. And Happy Birthday to you my friend.
Mely
Nammi
yumm, dont worry I love condensed milk so anything with condensed milk is a joy to eat. have a nice week end
MeOfCourse
Oh my do I love arroz con leche and I make it this way too. Love it! Now I'm tempted. Thanks Mely. Happy New Year.