Arroz con leche is a classic creamy rice pudding made with simple pantry ingredients. It’s warm, comforting, and lightly flavored with cinnamon and vanilla — perfect when you want an easy dessert that feels homemade.
Why Make This Recipe
This recipe is great because it uses basic ingredients, it’s beginner-friendly, and it turns out creamy every time. You can serve it warm or chilled, and it’s perfect for family dessert or meal prep.
How To Make Arroz Con Leche
Ingredients:
- 1 cup short-grain white rice (Arborio or Valencia)
- 4 cups whole milk
- 1 cinnamon stick
- 1 strip lemon peel (optional, avoid the white part)
- ¾ cup sugar (adjust to taste)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Ground cinnamon (for garnish)
Directions:
3-Step Directions:
- Cook the rice: Rinse the rice until the water runs mostly clear. Add rice + 1 cup water to a pot and simmer 7–8 minutes until most water is absorbed.
- Add milk + flavor: Pour in the milk, add cinnamon stick + lemon peel. Simmer on low for 20–25 minutes, stirring every few minutes so it doesn’t stick.
- Sweeten + finish: Stir in sugar + salt and cook 5–7 minutes until creamy. Remove from heat, stir in vanilla, then remove cinnamon stick + lemon peel.
Prep Time And Nutrition Facts
This recipe takes about 5 minutes to prepare and 35 minutes to cook, for a total of around 40 minutes (plus cooling time). It makes about 6–8 servings, and each serving is roughly 220 calories depending on portion size.
How To Serve Arroz Con Leche
Serve warm for a cozy dessert, or chill it for at least 1 hour for a thicker pudding texture. Sprinkle ground cinnamon on top before serving.
How To Store Arroz Con Leche
Store in an airtight container in the fridge for up to 3–4 days. When reheating, add a splash of milk and warm gently on the stove or microwave.
Tips To Make Arroz Con Leche
- Keep heat low so the milk doesn’t scorch.
- Stir every few minutes, especially near the end.
- Remove it from heat while it’s still slightly loose — it thickens as it cools.
- Short-grain rice gives the creamiest texture.
Health And Benefits Of This Recipe
This dessert provides calcium and protein from milk. You can also control the sweetness and portion size easily, making it a nicer homemade option than many store-bought desserts.
Variation (If Any)
- Add raisins during the last 10 minutes for a classic version.
- Use coconut milk for a dairy-free twist.
- Swap lemon peel for orange peel for a different flavor.
FAQs
- Can I use long-grain rice? Yes, but it will be less creamy than short-grain rice.
- Can I make it dairy-free? Yes — use coconut milk or oat milk (texture may be slightly different).
- Why is mine watery? It needs more simmer time, or it wasn’t cooled yet (it thickens as it cools).
- Why did mine stick to the pot? Heat was too high or it wasn’t stirred often enough.
- Can I make it ahead? Yes — it’s great made 1 day ahead and chilled.
- Can I reduce the sugar? Yes, sugar affects sweetness more than texture. Reduce to taste.
- How do I reheat it without drying it out? Add a splash of milk and warm gently, stirring.
Arroz con Leche
Ingredients
Method
- Rinse the rice until the water runs mostly clear. Add rice + 1 cup water to a pot and simmer for 7–8 minutes until most water is absorbed.
- Pour in the milk, add the cinnamon stick and lemon peel. Simmer on low for 20–25 minutes, stirring every few minutes to prevent sticking.
- Stir in sugar and salt, and cook for an additional 5–7 minutes until creamy. Remove from heat, stir in vanilla, then remove the cinnamon stick and lemon peel.
