Arroz Con Leche (Mexican Rice Pudding)

Mexican Rice Pudding Recipe

If you’ve ever enjoyed a creamy and sweet arroz con leche recipe before, you know that there’s something so comforting about this traditional Mexican dessert that is made with rice, milk and sugar!

This recipe is inspired by the Mexican rice pudding served at a restaurant I love. I keep the ‘rice with milk’ flavorings simple with just a hint of cinnamon and vanilla but it can be jazzed up with your favorite toppings!

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Three different milks: I use whole milk (2% would also work), one can of evaporated milk, and one can of sweetened condensed milk.
• Vanilla: A small amount of Mexican vanilla or vanilla extract adds a lot of flavor!
• Cinnamon sticks: It’s traditional to use cinnamon sticks instead of ground cinnamon but use what you have on hand.
• White rice: Short-grained white rice will give you the creamiest texture, but any white rice will do.

How to Make Mexican Rice Pudding (Arroz Con Leche)

1. Heat milk. In a medium saucepan, stir together the milk, evaporated milk, condensed milk, and vanilla and heat over medium until warm.
2. Boil water. Get the water ready for cooking the rice by adding it to a large pot along with the cinnamon sticks and salt and bringing it all to a boil over medium-high heat.
3. Cook the rice. We’re using the stovetop method for cooking rice, so simply pour the rice into the water, reduce the heat to medium-low and cook uncovered for about 15 minutes. Stir a few times to prevent sticking.
4. Combine milk and rice. Slowly stir the milk mixture into the rice and reduce the heat to low.
5. Simmer. Leave the pot uncovered and simmer for about 20-30 minutes. Continue to stir the rice frequently so it doesn’t burn.
6. Rest. Let the rice pudding sit for 10 minutes before serving. It will thicken up slightly as it rests. Serve it either warm or cold with your favorite toppings!

Recipe Tips and Variations

• A heavy-bottomed pot is the best option for cooking Mexican rice pudding. Because of the dair, it can easily burn, a thick pot helps distribute heat evenly.
• Dried fruit: Stir in raisins or other dried fruit when adding the milk so it gives them time to plump up and add texture to the Mexican sweet rice.
• Don’t overcook the rice. Cook it until it’s cooked through but it’s still slightly firm when you bite on it. If you overcook the rice, it will turn mushy.
• Stir rice frequently. So don’t walk away from it while it’s cooking, but a few minutes of stirring is totally worth it to prevent sticking and possible burnt rice pudding.
• If your pudding is too thick, stir in a splash of milk to help loosen it. If your pudding is too thin, let it sit off the heat to thicken or store in the refrigerator for a few hours.

Storage

• Store: After it has cooled completely, store leftover Mexican rice pudding in an airtight container. It will keep in the fridge up to 5 days.
• Reheat: Your rice will have probably thickened up in the fridge, so adding a splash of milk can loosen it while reheating. Reheat in the microwave in 30-second increments until warm or in a saucepan on the stovetop on low heat. Stir frequently.
• Freeze: Technically, you can freeze it, but since you’re freezing dairy, it might change the texture. If you plan to freeze it, make sure you store it in an airtight freezer-safe container and then let it thaw in the refrigerator before reheating it.