Mexican Arroz con Leche (Traditional Rice Pudding)

Mexican Arroz con Leche is a comforting, creamy rice pudding infused with cinnamon and sweetened condensed milk. This classic dessert is a staple in many Mexican households, often served warm in colder months or chilled during hot days. Simple yet rich in flavor, it’s a heartwarming treat enjoyed across generations.

Why You’ll Love This Recipe

• Made with affordable pantry staples
• Delicious served warm or cold
• Lightly spiced with cinnamon and sweetened to perfection
• Easy to make and great for large batches
• A nostalgic dessert that brings cozy comfort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Long-grain white rice
• Water
• Whole milk
• Evaporated milk
• Sweetened condensed milk
• Cinnamon sticks
• Salt
• Optional: vanilla extract, lime peel, raisins

Directions

1. Rinse the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch.
2. Cook the Rice: In a large pot, combine the rice, cinnamon sticks, a pinch of salt, and water. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until the rice is tender and water has been absorbed.
3. Add the Milks: Stir in whole milk, evaporated milk, and sweetened condensed milk. Cook over medium-low heat, stirring often to prevent sticking, for about 20–25 minutes until thick and creamy.
4. Optional Add-ins: Add vanilla extract, lime peel, or raisins for extra flavor. Simmer for a few more minutes if using.
5. Serve: Remove from heat and discard cinnamon sticks (and lime peel, if used). Serve warm or chill for a few hours and serve cold. Sprinkle with ground cinnamon if desired.

Servings and Timing

• Servings: 6
• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 50 minutes

Variations

• Coconut Arroz con Leche: Replace some of the milk with coconut milk for a tropical twist
• Vegan Version: Use almond or oat milk and coconut condensed milk
• Chocolate Version: Add cocoa powder or chocolate chips during the last 5 minutes of simmering
• Spiced: Add ground nutmeg or a star anise pod for added depth
• Creamier Texture: Stir in a bit of heavy cream at the end

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days
• Reheating: Warm over low heat with a splash of milk to loosen if needed. Stir occasionally until heated through
• Freezing: Not recommended, as the texture may change

FAQs

What is Arroz con Leche?

Arroz con Leche is a Mexican rice pudding made with rice, milk, cinnamon, and sweetener. It’s creamy, comforting, and delicious.

Can I use leftover rice?

Yes, although the texture will be different. Cook it directly in the milk mixture, but reduce the cooking time.

How do I keep it from sticking?

Stir often, especially after adding the milk, and cook on low heat to avoid burning the bottom.

Can I make it dairy-free?

Absolutely. Use dairy-free alternatives like almond milk, coconut milk, and coconut condensed milk.

Is it supposed to be thick?

Yes, but not dry. It should be creamy and soft with just enough liquid to make it spoonable.

Can I make it less sweet?

Of course! Reduce the amount of sweetened condensed milk or replace it with regular sugar to taste.

Can I use ground cinnamon instead of sticks?

Yes, though cinnamon sticks provide a more subtle infusion. If using ground cinnamon, add it near the end.

Can it be made ahead?

Definitely. Arroz con Leche actually tastes even better the next day after the flavors meld.

What do I serve it with?

It’s often served alone, but can be topped with cinnamon, raisins, or fruit preserves.

Why is lime peel used?

Lime peel adds a subtle citrusy brightness that balances the richness of the milk.

Conclusion

Mexican Arroz con Leche is a timeless dessert that offers a perfect balance of warmth, sweetness, and nostalgia. Whether served as a cozy treat on a cool night or chilled for a refreshing finish to a meal, this creamy rice pudding is sure to comfort and satisfy every time.

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