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Arroz con leche is a creamy, cinnamon-y Mexican rice pudding made with just 6 ingredients. This is my mom’s version, sweetened with sugar instead of sweetened condensed milk, and it’s just as good warm as it is cold from the fridge.
Growing up, as soon as the weather turned cold, I could bet on finding my mom at the stove, stirring something warm. Arroz con leche was one of her favorite easy desserts to make, and it showed up at our house all winter long.
She always made it with sugar, even though a lot of recipes use sweetened condensed milk. To her, those versions were too sweet, and with sugar, she could easily add a little more or a little less to get it exactly how she wanted it. Plus, it was something she always had in the pantry.
To this day, I make it just like she did. If there’s one thing I’ve learned, it’s to keep stirring, because the rice likes to stick to the bottom of the pot and the milk can scorch if you walk away for too long.
I like it best warm, the way she served it. But there’s still nothing like sneaking a cold spoonful straight from the fridge. It takes me right back to her kitchen.
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.
Arroz con Leche 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 the Ceylon or Cassia variety works 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.
Arroz Con Leche Recipe Tips
- Keep stirring. Stir the mixture often to prevent the rice from sticking to the bottom of the pot and the milk from burning.
- Too thick? If the arroz con leche thickens too much, stir in a splash of milk or water until the pudding reaches your desired consistency.
- For the best results, use long-grain white rice. Jasmine and basmati rice also work great.
Mexican Rice Pudding 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.
Arroz con Leche Toppings
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
Storing and Reheating
- 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 Mexican Recipes
Arroz Con Leche – Mexican Rice Pudding
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
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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This post was originally published in December 2017 and has been updated with new photos, more helpful tips, and a slight recipe tweak for better overall results.
Great recipe tastes just like how grandma made it, thank you
This recipe was so easy to follow and it tasted so good. Already made it 3 times this month.My favorite !! I added some La Lechera Condensed milk instead of sugar and my kids loved it!!
just tried this recipe last night! i grew up in a hispanic household and it tastes just like my moms! i had so much fun making it too!
Tastes so good, it was really easy to make. I stirred it around every 5 minutes and it turned out really thick and good
I’ve made this recipe so many times, the whole family lives it! I add a little vanilla. I’ve shared and guided my niece to make it herself
My fiance loves this recipe.
Thank you for posting it.
I substitute in 2 cans of milk, since that’s how his mom made it but it is excellent without any changes.
I make your recipe ALL THE TIME! It is perfect. I make it with Almond Milk and more cinnamon sticks. It is absolutely delicious 😋
So glad it worked with almond milk! 🙂
I love your recipe, I have made it several times and it is just DELICIOUSNESS! I do use less sugar though. So Good, So Good!
We used canned coconut milk and it turned out great.
Great, easy, well written recipe. Thank you