This arroz con leche (Mexican rice pudding) is an ultra-creamy rice pudding that is lightly spiced with cinnamon. Whether you enjoy this Mexican dessert hot or cold, you will love it!
Serve this dessert alongside some other favorites like sopapillas, homemade churros or tres leches cake as part of a Cinco de Mayo celebration. It is sure to get rave reviews!
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Mexican Rice Pudding
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 Spanish and Latin American dessert that is made with rice, milk and sugar!
This recipe is inspired by the famous Mexican rice pudding served at a restaurant I love. I keep the flavorings very simple in my version with just a hint of cinnamon and vanilla, similar to my horchata recipe. It’s a versatile dessert that can be jazzed up with your favorite toppings!
Recipe Ingredients
You can easily make this comforting Mexican-inspired recipe with budget-friendly pantry staples which makes it a great dessert to whip up anytime!
Find the full printable recipe with specific measurements below.
- Three different types of milk: I use whole milk (2% would also work), one can of evaporated milk, and one can of condensed milk. Evaporated and condensed milks are both concentrated shelf-stable milks so you can keep cans in your cupboard ready to use at a moment’s notice. The condensed milk is what will bring sweetness to the rice.
- Vanilla: I use Mexican vanilla when I can find it, but regular vanilla extract will also work.
- Cinnamon sticks: It’s more traditional to use the sticks instead of ground cinnamon as they give the rice a subtle cinnamon flavor and aroma, but you can also substitute ground cinnamon if that’s what you have on hand.
- White rice: Short-grained white rice will give you the creamiest texture, but any white rice will do.
- Optional toppings: Raisins, ground cinnamon, brown sugar, or honey are all great options.
Variations and Toppings
Once you have this basic recipe for arroz con leche down, you can go ahead and experiment with different mix-ins and toppings. Here are some ideas I think you might like:
- Coconut: Swap out one cup of milk for one cup of coconut milk to add a sweet coconut flavor to the dessert. Sprinkle the top with some toasted coconut just before serving.
- Fruit: Stir in some chopped bananas, mangoes, peaches, or strawberries to give the pudding a fruity burst of flavor. Dried fruit like raisins would also work.
- Dulce de leche: Here’s another favorite Latin American flavor that goes great with rice pudding. Stir in a spoonful of dulce de leche or caramel sauce to the warm rice just before serving or drizzle some over the top for some added sweetness.
- Spiced: Give the pudding a warm spicy flavor by adding some ground nutmeg, cardamom, or ginger.
- Nuts: There’s something about the crunchiness of nuts with the creaminess of the rice that makes a delicious combination! Stir in some chopped almonds, pecans, or pistachios just before serving.
- Sweet: The condensed milk makes the pudding sweet, but if you want to add a little bit more sweetness, try a drizzle of honey or a sprinkling of brown sugar when serving.
How to Make Arroz Con Leche
The rich creamy texture of this Mexican rice pudding makes it seem like this dessert would take ages to make, but it’s actually a very quick and simple one.
- Heat the milk. In a medium saucepan, stir together the milk, evaporated milk, condensed milk, and vanilla and heat over medium until warm.
- Boil the 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.
- 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. Make sure you give it a couple of stirs as it cooks to prevent it from sticking to the bottom of your pot.
- Combine the milk and rice. Slowly stir the milk mixture into the rice and reduce the heat to low.
- Simmer. Leave the pot uncovered and simmer for about 20-30 minutes. Continue to stir the rice frequently so it doesn’t burn. Remove the pot from the heat and don’t forget to remove the cinnamon sticks.
- Rest. Let the rice pudding sit for 10 minutes before serving. It will thicken up slightly as it rests. You can serve it either warm or cold and remember to add your favorite toppings!
Expert Tips
- A heavy-bottomed pot is the best option for cooking arroz con leche. Because of the dairy content, it can easily burn, so you’ll want to use a thick pot to ensure even cooking.
- 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 and will affect the overall texture of your dessert.
- Add the milk slowly into the rice and stir it constantly to help develop a creamy consistency and to prevent everything from sticking.
- Stir the 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 up, or store it in the refrigerator for a few hours.
Recipe FAQs
Arroz con leche is a traditional sweet and creamy rice pudding dessert that is popular in many Latin American countries and Spain.
The name translates to ‘rice with milk’ I think of it like a Mexican rice pudding and it uses three different types of milk to get its rich and creamy texture.
I use white rice when making any rice pudding dish. Arborio, or Calrose are types of short-grain white rice that will give you the creamiest consistency. If you can find either of those, give them a try, but any white rice will do, including long-grain.
I haven’t tried it, but I don’t think brown rice would be the best choice for making arroz con leche. The texture is chewier than white rice which might make it harder to get a creamy texture. Plus, it takes a lot longer to cook than white rice.
Cook your rice in a heavy-bottomed pot to help prevent burning and remember to stir the mixture occasionally while it’s cooking to prevent it from sticking.
Yes, arroz con leche can be made in advance and stored in the refrigerator until you’re ready to serve it. It can be safely stored for up to 4 days. For the best results, store the rice without the toppings and only add them when you’re ready to serve. You may want to add in more milk to soften it.
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.
Storing + Reheating
Store: After it has cooled completely, store any leftover rice with toppings in an airtight container as soon as possible after serving. It will keep nicely in the fridge for up to 4 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.
Looking for more fun pudding recipes? Try my bread pudding with a homemade bread pudding sauce or the best banana pudding recipe.
More Mexican inspired desserts
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Arroz Con Leche (Mexican Rice Pudding)
Video
Ingredients
- 3 cups water
- 1 cup white rice , rinsed well
- 2-3 sticks cinnamon
- pinch fine sea salt
- 2 cups whole milk
- 1 (12-ounce) can evaporated milk
- 1 (12-ounce) can condensed milk
- ½ teaspoon Mexican vanilla , or vanilla extract
Optional toppings: Raisins, Ground cinnamon or cinnamon sugar, Brown sugar, or Honey
Instructions
- In a large pot, add the water, cinnamon sticks, and salt. Bring to a boil over medium-high heat. Stir in the rice and reduce heat to medium-low. Cook uncovered for 15 minutes, or until the rice is cooked and water has evaporated. Stir occasionally.
- In a medium saucepan, stir together the milk, evaporated milk and condensed milk over low heat until warm.
- Stir the milk mixture into the rice along with the vanilla and reduce heat to low. Simmer uncovered for 25-30 minutes or until the mixture has thickened to your liking. Stir frequently to keep rice from burning. Once thickened remove from heat. Stir in a couple more Tablespoons of milk if you need to thin it down.
- Let rest 15 minutes and remove cinnamon sticks before serving. Serve warm or cold and add your favorite toppings. I love to add a dusting of cinnamon sugar over the top.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Cinco De Mayo, Desserts, Gluten-Free, Kid-Friendly, Mexican, Nut-Free, Stovetop, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
This Mexican dessert was a huge hit at home! My family loved this rice
Pudding and we’ll sure have this all the time.
I love rice pudding, and this is seriously some of the best I’ve ever had – it’s soooo creamy.
This is one of my favorite desserts!! It’s so comforting & creamy! I enjoy it all year long!