Arroz con Leche, or Mexican rice pudding, is a comforting and simple no-fuss Mexican dessert guaranteed to satisfy any sweet tooth! It can be served hot or cold and is made with only 6 ingredients.
Want more Mexican desserts? You’ve got to try this tres leches cake, fresas con crema, or Mexican brownies!
What is Arroz con Leche?
Arroz con Leche, or Mexican rice pudding, will forever remind me of my family. It’s a comforting, simple, and easy dessert made from a few ingredients, including long-grain white rice, sugar, milk, and cinnamon sticks. It can be served hot or cold, and is eaten year-round!
There are many arroz con leche recipe variations out there. Some include sweetened condensed milk, others use whole milk, some use evaporated milk, and some use a combination of all three!
I like to keep things as simple and as uncomplicated as possible, and this version is just how my mom makes it. This recipe uses only 6 simple ingredients that you most likely already have in your kitchen.
Ingredients
- Milk: Whole milk is best for a creamy and thick consistency, but 2% also works.
- Sugar: I used granulated sugar, but you could also use dark brown sugar to add a subtle caramel flavor.
- Rice: Long-grain white rice is best. Varieties like jasmine and basmati also work.
- Cinnamon: You’ll need 2 cinnamon sticks. Either ceylon or cassia variety work great.
- Salt: A pinch of salt adds balance to all the sweetness in this recipe.
How to Make Arroz con Leche
- Cook the rice: In a large pot or Dutch oven, mix together the water, rice, cinnamon sticks, and salt. Bring it to a boil, reduce to low, cover, and cook for 15 minutes.
- Add milk and sugar: Stir in the milk and sugar and bring to a boil again. Reduce the heat to low and cook for 25-30 minutes, stirring often, until the arroz con leche has thickened.
- Serve: Serve in bowls with desired toppings or refrigerate for 2 hours and serve cold.
Tips
- Stir the mixture often to ensure that the rice doesn’t stick to the bottom of the pot and the milk doesn’t burn.
- If the arroz con leche thickens too much, stir in a splash of milk or water until the pudding reaches your desired consistency.
- Use long-grain white rice for the best results. Jasmine and basmati rice also work great.
Variations
Add mix-ins like raisins or other dried fruits. I recommend adding it when you add in the milk. This gets the fruit to plump up in the pudding, and adds a great texture to each bite!
Use sweetened condensed milk instead of granulated sugar. This is a popular variation that makes the pudding decadent, extra creamy, and sweet. To make this variation, omit the sugar and add 1 (14-ounce) can of sweetened condensed milk.
Topping Suggestions
Once your arroz con leche is ready to eat, here are a few great options for what to top it with:
- Chopped pecans, walnuts, or sliced almonds
- A dusting of ground cinnamon, nutmeg, or pumpkin pie spice
- Brown sugar or shredded coconut
- A drizzle of honey, cajeta, or dulce de leche
Recommended Tools
- Dutch oven. This heavy-bottomed pot is perfect for soups, stews, braising, and rice pudding!
- Silicone spoons and ladle. These heat-resistant stirring spoons are a staple in my kitchen.
Storage
Storing and Freezing: Arroz con leche can be stored in an airtight container in the fridge for up to 6 days. You can also freeze it in a freezer-safe container for up to 3 months. Just be aware that the texture may change slightly when reheated.
Reheating: It is best reheated in a pot on the stove, or in a bowl in the microwave. You should add a splash of milk or water as it may have thickened a bit too much in the fridge.
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Arroz con Leche
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Ingredients
- 2 ½ cups water
- 1 cup long-grain white rice
- 2 cinnamon sticks
- ¼ teaspoon kosher salt
- 4 cups milk
- 1 cup granulated sugar
- Optional toppings: ground cinnamon, chopped nuts, raisins
Instructions
- Combine the water, rice, cinnamon sticks, and salt in a large pot or Dutch oven over medium-high heat. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes.
- Stir in the milk and sugar. Bring to a boil, reduce heat to low, and cook for 25-30 minutes, stirring often until thickened.
- Serve warm or refrigerate for 2 hours and serve cold.
- Garnish with ground cinnamon, chopped nuts, or raisins if desired.
Notes
- Milk: Whole or 2% milk is recommended. I don’t recommend using skim/nonfat milk. This recipe has not been tested using a milk alternative like almond, soy, oat, or cashew milk, though I’m sure it would work!
- Mix-ins: If you’d like to add in a mix-in like raisins or other dried fruit, I recommend adding it when you add in the milk.
- Storage + Freezing: It can be stored in an airtight container in the fridge for 5-6 days. You can also freeze it in a freezer-safe container for up to 3 months. Just be aware that the texture may change slightly when reheated.
- Reheating: It is best reheated in a pot on the stove or in a bowl in the microwave. You may need to add a splash of milk or water since it will have thickened in the fridge.
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