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.
How to find that creamy, spoonable texture
Let the rice soften in the cinnamon-scented water before adding the milks. Taste a grain: it should be tender through the center, without a hard or chalky bite. If it needs longer and the pot is getting dry, add a little water and keep simmering before moving on to the dairy.
Once the milks go in, lower the heat and stir along the bottom and into the corners of the pot. You want a gentle simmer, not vigorous bubbling. The sweet milk can catch on the bottom if the heat is too high, even when the pudding on top looks fine.
Take the pot off the heat while the pudding is still a little looser than you want to serve it; the rice keeps absorbing liquid as it cools. If a chilled portion becomes too thick, stir in a little milk to bring back its creamy texture. I like a light dusting of cinnamon at the table, so that warm aroma reaches you with the first spoonful.
Frequently Asked Questions
Yes, but it will take longer to cook and may result in a slightly different texture.
You can try substituting with plant-based milks like coconut or almond milk, but the texture and flavor will change.
Stored in an airtight container in the refrigerator, it will keep for up to 4 days. Reheat with a splash of milk if serving warm.
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.
A sweet ending to a Mexican dinner
Serve arroz con leche warm when you want something soft and cozy, or chilled when dinner has plenty of smoky heat. Small bowls are lovely after a generous meal—you get all that creamy cinnamon flavor without needing a large dessert portion.
- Plan it after carnitas tacos: juicy pork and crisp edges first, a creamy spoonful of rice pudding afterward.
- Serve it chilled after stuffed poblano peppers in creamy chipotle sauce for a cool finish to a smoky dinner.
- For a gentler evening, pair it with caldo de pollo. A warm bowl of soup and a small cinnamon dessert make a comforting meal without a complicated menu.
If soaked, milky desserts are your weakness like they are mine, my tres leches cake belongs on your list.
Mexican Rice Pudding (Arroz con Leche)
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 cups 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.
Cook along with an AI assistant
Storage and Freezing
Keep covered in the refrigerator and use within 4 days. Do not leave it at room temperature for more than 2 hours. Freeze individual portions for up to 2 months, then thaw overnight in the refrigerator.
Angie Ortega says
Fantastic Arroz con Leche! Very tasty and delicious! Will definitely make for the family again ⭐️⭐️⭐️⭐️⭐️
Thank you for the recipe ❤️
Anahi says
This is such a sweet comment, thank you for taking the time, I'm so glad you enjoyed it!