MexicanDessert

Recipe Story

origins & traditions

Arroz con Leche is a classic Mexican rice pudding that transforms simple ingredients into a luxurious, creamy dessert. Made with medium-grain rice slowly simmered in milk with cinnamon sticks, this traditional sweet treat is perfumed with vanilla and sweetened to perfection. The rice absorbs the aromatic milk, creating a thick, velvety texture that is both comforting and indulgent. Each spoonful delivers warm notes of cinnamon and vanilla, making it a beloved dessert across Mexican households. Traditionally served warm or chilled, this one-pot wonder is topped with a dusting of ground cinnamon and can be garnished with raisins for extra sweetness. Whether enjoyed as a simple family dessert or prepared for special gatherings, Arroz con Leche brings nostalgic warmth and authentic Mexican flavor to your table.

Instructions

step by step

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Rinse 1 cup of white rice under cold water until the water runs clear. Drain well and set aside.
In a large saucepan or pot, combine 2 cups of water with the rinsed rice. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
Add 4 cups of whole milk, 2 cinnamon sticks, and a pinch of salt to the cooked rice. Stir well to combine.
Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
Reduce heat to low and continue cooking for 20-25 minutes, stirring every few minutes, until the mixture thickens and becomes creamy.
Stir in 1/2 cup of sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of butter. Mix until sugar dissolves and butter melts completely.
Remove the cinnamon sticks and discard them.
Continue cooking for an additional 3-5 minutes until desired consistency is reached. The pudding will thicken more as it cools.
Remove from heat and let cool slightly. Serve warm in individual bowls, or refrigerate for 2-3 hours to serve chilled.
Before serving, sprinkle each portion with ground cinnamon. Optionally garnish with raisins or a cinnamon stick.

Arroz con Leche

4.1 (47)

Creamy Mexican rice pudding infused with cinnamon and vanilla, topped with a sprinkle of ground cinnamon. This beloved dessert is comfort in a bowl, perfect for any occasion and loved by all ages.

easy

45 min

6 servings

Ingredients

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Main Ingredients

1 cups Rice White, rinsed and drained
4 cups Milk, whole milk preferred
2 tablespoons Butter

Spices

2 sticks Cinnamon, whole cinnamon sticks

Toppings

1 teaspoons Cinnamon, ground

Flavorings

1 teaspoons Vanilla Extract

Seasonings

1/8 teaspoons Salt, pinch

Optional Toppings

1/2 cups Cranberry, raisins (optional)

Chef Tips

expert advice

•If you prefer a thinner consistency, add more milk gradually while cooking.

•The rice pudding will continue to thicken as it cools, so keep it slightly looser than desired if serving later.

•For authentic Mexican flavor, use Mexican cinnamon (canela) which is softer and sweeter than regular cinnamon.

•Some regions add lime zest or orange zest for a citrus twist.

•If the pudding becomes too thick after refrigeration, simply stir in a splash of warm milk to loosen it.

Variations & Substitutions

make it your own

•For a richer flavor, substitute half of the milk with evaporated milk or add 1 can of condensed milk for extra sweetness.

•You can also add raisins during the last 5 minutes of cooking for traditional texture.

•This dessert is naturally gluten-free and can be made dairy-free by using coconut milk or almond milk, though the flavor will differ slightly.

Storage & Reheating

keeping it fresh

Storage

Store Arroz con Leche in an airtight container in the refrigerator for up to 4 days. The pudding will thicken considerably when cold. Cover the surface with plastic wrap pressed directly onto the pudding to prevent a skin from forming. For best results, portion into individual serving containers before refrigerating.

Reheating

To reheat, transfer desired portion to a microwave-safe bowl and add 1-2 tablespoons of milk. Microwave on medium power for 1-2 minutes, stirring halfway through, until warmed through. Alternatively, reheat gently in a saucepan over low heat, stirring constantly and adding milk as needed to restore creamy consistency. Do not boil during reheating. Arroz con Leche can also be enjoyed cold directly from the refrigerator.