Easy Arroz con Leche Recipe – Creamy & Delicious

Introduction: Arroz con Leche Recipe

There’s something universally soothing about rice pudding. Growing up, I remember my grandmother stirring a big pot of arroz con leche on the stovetop, filling the kitchen with the warm scent of cinnamon and sweet milk. While I learned to cook from her rustic Italian recipes, this Spanish-inspired comfort dessert made its way into our family gatherings, especially during the holidays or chilly evenings. Over the years, I’ve added my own touches to suit American palates while preserving the creamy texture and fragrant warmth that makes arroz con leche so unforgettable.

Whether you’re serving it chilled during the summer or warm during winter, this arroz con leche recipe will make its way into your regular dessert rotation. It’s rich, creamy, delicately spiced, and sweet without being overpowering.

Why You’ll Love This Arroz con Leche Recipe

• Year-Round Favorite – Enjoy it warm and cozy in winter or chilled and refreshing in summer.
• Simple Pantry Ingredients – Uses ingredients you likely already have at home.
• Great for Meal Prep – Stores beautifully in the fridge for several days.
• Customizable – Add raisins, citrus zest, or even a splash of rum extract for variety.

Ingredients You’ll Need

• 7 cups water
• 1 cup long-grain white rice
• 2 cinnamon sticks
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 cup whole milk
• Ground cinnamon, for topping

Tip: Using three types of milk adds luxurious creaminess, making this arroz con leche rich and satisfying.

Step-by-Step Instructions

Step 1: Cook the Rice

1. In a large saucepan, bring 7 cups of water to a boil over medium-high heat.
2. Stir in 1 cup of long-grain white rice and 2 cinnamon sticks.
3. Reduce heat to low, cover, and simmer until the rice is tender and most of the water has been absorbed, about 18–20 minutes.
4. Remove cinnamon sticks.

Pro Tip: Don’t rush this step. Cooking the rice slowly infuses it with the cinnamon flavor and ensures a soft, melt-in-your-mouth texture.

Step 2: Add the Milks

1. Once the rice is tender, stir in:
   • 1 can sweetened condensed milk
   • 1 can evaporated milk
   • 1 cup whole milk
2. Stir continuously over low heat for 20–25 minutes, until the mixture thickens and the rice becomes ultra-creamy.

Note: Stir frequently to avoid scorching the milk at the bottom.

Step 3: Serve & Garnish

• Remove from heat and let it cool slightly.
• Serve warm for winter comfort or refrigerate for at least 2 hours if you prefer it cold.
• Sprinkle generously with ground cinnamon before serving.

Storage Tips

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezing: Not recommended as the texture can become grainy.

To reheat, add a splash of milk to loosen the pudding and microwave gently.

Variations to Try

Citrus Zest

Add orange or lemon zest during the milk stage for a fresh twist.

Raisins

Soak raisins in warm water (or rum!) and stir them in during the final 5 minutes of cooking.

Coconut Milk

Swap out whole milk for coconut milk for a tropical flavor.

Dairy-Free Option

Use plant-based milk (like oat, almond, or coconut) and skip the condensed milk or use a vegan alternative.

Arroz con Leche: The Cultural Connection

While this recipe is tailored for an American kitchen, arroz con leche has roots that span across Spain and Latin America. Each culture has its own twist—Mexican versions often include raisins and vanilla, while Puerto Rican versions might include a splash of coconut milk. This cross-cultural appeal makes it a beloved dish across many households.

In the U.S., it has become a favorite among Latin American communities and beyond, thanks to its comforting texture, nostalgic warmth, and simple preparation.

FAQ About Arroz con Leche

Q: Can I use other types of rice besides long-grain white rice?

A: Yes, but the texture will change. Short-grain rice like Arborio or sushi rice will result in a creamier, almost risotto-like texture due to its higher starch content. Jasmine rice can add a slightly floral note, but avoid basmati as its flavor and texture don’t suit sweet dishes as well.

Q: Can I make arroz con leche without sweetened condensed milk?

A: Absolutely! You can substitute sweetened condensed milk with more whole milk or a combination of milk and sugar. Start with ½ cup of sugar and adjust to taste. This also makes it less rich and slightly lighter.

Q: What if I don’t have evaporated milk?

A: You can use regular whole milk in place of evaporated milk, though the final dish may be a bit less rich. For a similar texture, simmer the milk gently for 10–15 minutes before using to reduce it slightly.

Q: Can this recipe be made vegan or dairy-free?

A: Yes! Replace the three milks with plant-based alternatives like almond milk, coconut milk, or oat milk. For the sweetened condensed milk, look for vegan versions or use sweetened coconut cream. The texture will be slightly different, but still delicious.

Q: How do I know when the pudding is done cooking?

A: The pudding is done when it has thickened to a creamy consistency and the rice is fully soft, not chewy. Stirring frequently helps you monitor the texture, and it will continue to thicken slightly as it cools.

Q: Can I add eggs to make it richer?

A: Some traditional recipes include an egg yolk or two, tempered and stirred in at the end for richness. If using eggs, temper them by adding a spoonful of hot pudding to the beaten yolk, then slowly add back into the pot while stirring constantly.

Q: How do I prevent it from becoming too thick?

A: If your arroz con leche gets too thick, add a splash of milk while reheating to loosen it. Remember it thickens as it cools, so aim for a slightly looser consistency while it’s still warm.

Q: Can I make it in advance for a party?

A: Definitely! It’s a great make-ahead dessert. Just refrigerate it in individual serving cups or a large bowl and add toppings just before serving. It holds up well for up to 4–5 days.

Q: What are some creative toppings or mix-ins?

A: Here are a few delicious ideas:

• Chopped toasted nuts (almonds, pecans)
• A dollop of fruit preserves or dulce de leche
• Citrus zest or candied orange peel
• Cinnamon sugar swirl
• Shredded coconut or coconut flakes

Q: Can I make it in the Instant Pot or slow cooker?

A: Yes, and it’s incredibly convenient:

Slow Cooker: Combine all ingredients except sweetened condensed milk and cook on low for 2–3 hours, stirring occasionally. Add the condensed milk in the last 30 minutes.

Instant Pot: Use the “Porridge” setting for about 20 minutes, then stir in the milks.

How to Serve Arroz con Leche

• 🍓 Top with fresh berries
• 🍯 Drizzle with honey or agave syrup
• 🥥 Sprinkle with toasted coconut flakes
• 🍫 Add a few chocolate chips or shavings

Nutritional Highlights (Per Serving)

• Calories: ~270
• Carbohydrates: 40g
• Protein: 6g
• Fat: 8g
• Calcium: High (thanks to the milk!)

Conclusion: Arroz con Leche Recipe

There’s something magical about a recipe that’s both simple and deeply satisfying. This arroz con leche recipe captures the essence of comfort food—creamy, spiced, and sweet with just enough nostalgia to take you back to cozy kitchens and family tables. Whether you’re new to this dessert or it’s already a household favorite, you’ll find this version irresistibly creamy and easy to make.

Have you tried this recipe? Drop a comment below or share your own family variation—I’d love to hear your spin on this timeless classic!

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