Mom's Best Recipes
Recipe

Arroz con Leche

A creamy Mexican rice pudding with cinnamon and vanilla, sweetened with condensed milk and finished with a pinch of salt for balance.

Author By Matt Campbell
4.8
A ceramic bowl of creamy arroz con leche topped with ground cinnamon and a cinnamon stick on a warm-toned kitchen table
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Arroz con leche is the dessert I make when I want my kitchen to smell like cinnamon and comfort without committing to a full baking project. It’s creamy, cozy, and low-drama, but it still has that little moment of magic when the rice turns silky and the milk goes from plain to pudding.

This is a Mexican-style rice pudding: long simmer, gentle stirring, cinnamon stick doing the heavy lifting, and a hit of vanilla at the end. I like using sweetened condensed milk for that classic flavor and glossy texture, then I finish with just enough salt to make the sweetness pop. Serve it warm for peak comfort, or chill it for a spoonable, pudding-cup vibe.

Measured ingredients for arroz con leche on a kitchen counter, including rice, milk, sweetened condensed milk, cinnamon sticks, vanilla, and raisins

Why It Works

  • Rinsed rice first means cleaner flavor and a smoother pudding.
  • Water start, milk finish helps the rice cook through without scorching the dairy early on.
  • Cinnamon stick infusion gives warm spice without gritty ground cinnamon in the pot.
  • Condensed milk at the end keeps the pudding creamy and helps prevent over-reducing into candy-sweet paste.
  • A pinch of salt is the quiet hero. It turns “sweet” into “I need another spoon.”

Yield: About 6 cups (serves 6).

Pairs Well With

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Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The pudding will thicken as it sits.

Reheat: Warm on the stovetop or in the microwave with a splash of milk, stirring until creamy again.

Serve chilled: If you like it cold, stir in a little milk right before serving to loosen the texture.

Freezing: You can freeze it, but the texture can get a little grainy after thawing. If you do freeze, thaw overnight in the fridge and revive it with milk and vigorous stirring.

Common Questions

What kind of rice is best for Mexican rice pudding?

Plain long-grain white rice is classic and easy. Medium-grain works too and turns out a bit creamier. I avoid instant rice here because it goes mushy fast.

Is this the only “Mexican-style” way to make it?

Nope. This is a very common, cozy version (cinnamon stick, slow simmer, vanilla at the end), but there are lots of variations. Some families use evaporated milk, whole cloves, a strip of orange peel, or different rice types. This is just the one I come back to when I want dependable and creamy.

Do I have to use sweetened condensed milk?

No. Condensed milk gives that signature caramel-y dairy sweetness and glossy texture, but you’ve got options:

  • Closest swap: Use 1 cup granulated sugar plus an extra 1 cup evaporated milk (or 1 cup half-and-half). Add the sugar near the end, then simmer a few minutes to dissolve and meld.
  • Milk-only swap: Use 1 cup sugar and an extra 1 to 1 1/2 cups whole milk. It’ll taste a little lighter, still delicious.

(You can start with 3/4 cup sugar if you like things less sweet, then adjust to taste.)

Why did my arroz con leche get too thick?

Either it simmered a bit too long or it cooled down. Easy fix: stir in warm milk a splash at a time until it’s creamy again.

Why did it scorch on the bottom?

Heat was too high or it wasn’t stirred enough once the milk was in. Keep it at a gentle simmer and stir more frequently as it thickens (especially around the edges and bottom).

Can I add raisins?

Yes, and if you’re on the fence, add them at the end so everyone can choose. For plumper raisins, soak them in warm water for 10 minutes first, then drain.

A hand stirring creamy arroz con leche in a saucepan with a wooden spoon, cinnamon stick visible in the mixture

The first time I made arroz con leche on my own, I treated it like “set it and forget it.” The pot disagreed. Now I make it the way I actually cook best: hovering a little, tasting often, and stirring like I’m trying to keep the peace in the household. It’s one of those recipes that rewards you for being present, even if your version of present is barefoot, slightly chaotic, and sneaking spoonfuls straight from the pot.