Arroz con Leche, or Mexican Rice Pudding, is one of those timeless desserts that feels like a warm hug in a bowl. Made with simple ingredients like rice, milk, cinnamon, and just the right touch of sweetness, it’s a classic recipe passed down through generations across Latin America. Every spoonful is creamy, cozy, and deeply comforting, perfect for chilly evenings or nostalgic family gatherings. Whether you enjoy it warm right off the stove or chilled straight from the fridge, this easy homemade rice pudding is a beautiful way to celebrate tradition and flavor all in one dish

WHY YOU'LL LOVE THIS RECIPE

Creamy & comforting: The triple-milk blend makes this dessert irresistibly rich and smooth.
Simple ingredients: You likely already have everything you need in your kitchen.
Perfectly spiced: Cinnamon adds just the right warmth and depth.
Serve it hot or cold: Delicious freshly made or straight from the fridge.
Nostalgic flavors: A beloved dessert across generations in Mexican households.

INGREDIENTS YOU'LL NEED

2 cups long-grain white rice
4 cups water
1 cinnamon stick (or 1 teaspoon ground cinnamon)
1 can (12 oz) evaporated milk
¾ cup sweetened condensed milk (add more if you like it sweeter)
2 cups whole milk (or 2% works too)
Pinch of salt
1 teaspoon vanilla extract

WHAT EACH INGREDIENT DOES

Long-grain white rice: The base of the pudding, providing texture and starch to thicken the mixture.
Water: Used to cook and soften the rice before adding dairy.
Cinnamon stick: Adds warmth and a traditional Mexican flavor.
Evaporated milk: Adds richness without being overly sweet.
Sweetened condensed milk: Provides sweetness and creaminess. Adjust to taste!
Whole milk: Balances out the richness and helps achieve a creamy texture.
Salt: Just a pinch enhances all the flavors.
Vanilla extract: Rounds out the flavor and adds a cozy aroma.

TIPS AND TRICKS FOR SUCCESS

Keep stirring while simmering with the milk to prevent scorching.
Use whole milk for maximum creaminess, but 2% works if you prefer it lighter.
Add raisins if you like a little extra texture and sweetness.
Chill overnight for an extra thick, scoopable pudding.
Top with ground cinnamon before serving for a pretty finish.

FREQUENTLY ASKED QUESTIONS

Can I use brown rice instead of white?
Yes, but it will take longer to cook and may result in a slightly different texture.
Can I make this dairy-free?
You can try substituting with plant-based milks like coconut or almond milk, but the texture and flavor will change.
How long does it last in the fridge?
Stored in an airtight container, it will keep for up to 5 days. Reheat with a splash of milk if serving warm.
Where does Arroz con Leche come from?
Arroz con Leche likely originated in Spain, with influences from Arab cuisine, and later spread across Latin America. It’s a dessert with deep roots and regional variations. You can read more about its origins in this Article.

SERVING SUGGESTIONS

Serve warm with a sprinkle of cinnamon for cozy vibes.
Enjoy cold with a drizzle of extra condensed milk.
Pair with a mug of Mexican Hot Chocolate or Café de Olla for a traditional touch.
It also makes a lovely sweet ending to meals like Chicken Enchiladas or Tacos al Pastor.
Or, make it part of a weekend brunch spread alongside these fluffy Almond Flour Pancakes so good with fresh fruit and café con leche!

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MEXICAN RICE PUDDING (ARROZ CON LECHE)

Anahi

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Course Dessert

Cuisine Mexican

Ingredients

2 cups long grain white rice
4 cups water
1 cinnamon stick or 1 teaspoon ground cinnamon
12 oz evaporated milk
¾ cup sweetened condensed milk add more if you like it sweeter
2 cup whole milk
pinch of salt
1 teaspoon vanilla extract

Instructions

Rinse the rice until the water runs mostly clear. This helps remove excess starch and prevents the pudding from getting too gummy.
Cook the rice base:In a large pot, combine the rinsed rice, 4 cups of water, cinnamon stick, and a pinch of salt. Bring to a boil over medium heat, then reduce to medium-low and simmer uncovered for about 15–18 minutes, until the rice is tender and most of the water is absorbed.
Add the milks and vanilla:Lower the heat to low. Stir in the evaporated milk, sweetened condensed milk, whole milk, and vanilla extract.
Simmer gently:Stir frequently to prevent sticking. Let the mixture simmer for another 15–20 minutes until thickened and creamy.
Finish and serve:Remove the cinnamon stick. Taste and adjust sweetness if needed—add a bit more condensed milk if you prefer. Serve warm or refrigerate for at least 2 hours to enjoy it cold.

Keyword arroz con leche, Mexican Rice pudding