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!
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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.
More Recipes
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.
Video
Isabel’s Tips:
- 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.
Nutrition Information
Great, easy, well written recipe. Thank you
I loved this recipe! I used half of the sugar, added raisins & some ground cinnamon. Delicious 😋
Thank you!
I love your reciepes especially Hiw to make Gordita’s.
Stella
I made it with skim milk and Splenda baking sweetener- turned out perfectly!
Delicious, delicious, delicious!
This recipe had great directions and was easy to follow! The outcome… amazing!! I brought it to a gathering and It was a hit!
Thank you!
I used almond milk vanilla flavored and it works. It just needs a little bit more time covered. And if it’s not thick enough I added a little cornstarch slurry. but this was very good.
I had a strong craving and an excess of milk in the fridge, naturally I had to make it. Though I never had before, this was very easy to follow. I liked the simplicity of ingredients in this, how it should be! I will use this recipe again in the future 😀
Thank you so much!
I was looking for a recipe that mimicked my mother-in-law’s arroz con leche when I found this recipe. I cut the sugar in half as others suggested and probably will use even less than that next time but otherwise it came very close to what I am used to. Thank you!!
Thank you so much Lainey!
Forgot the stars!
I have used this recipe for the past year, since I first found it!! I love it and so does everyone I’ve given it to. Thank you!!
Sorry. Forgot to rate it. It’s a 10 in my book!