Mom's Best Recipes
Recipe

Fresh Arroz con Leche Recipe

Creamy, cinnamon-kissed rice pudding with bright citrus and just enough sweetness to feel like a hug in a bowl.

Author By Matt Campbell
4.8
A real photo of a warm bowl of arroz con leche topped with cinnamon and orange zest on a wooden table with a spoon beside it
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Arroz con leche is one of those desserts that feels like it has always been in the family, even if you are making it for the very first time. It is simple pantry stuff: rice, milk, sugar, cinnamon. The result is pure comfort, creamy, cozy, and lightly perfumed like your kitchen just put on a clean sweater.

This is my fresh, sweet, and simple version. I lean on citrus zest to wake everything up, a small pinch of salt to keep it from tasting flat, and a gentle simmer so the rice turns tender without going gluey. It is weeknight-friendly, potluck-ready, and absolutely legal to eat straight from the pot while you "check the texture."

A real photo of arroz con leche simmering in a stainless steel pot with a cinnamon stick and a wooden spoon stirring

Why It Works

  • Thick and creamy, not stodgy: We simmer low and slow and stir at the right moments so the milk thickens into a pudding without scorching.
  • Bright flavor: Cinnamon plus orange or lemon zest makes it taste fresh instead of one-note sweet.
  • Accessible ingredients: Basic rice, milk, sugar, and pantry spices. No specialty thickeners needed.
  • Flexible texture: Serve it warm and spoonable, or chill it for a thicker, sliceable pudding vibe.

Pairs Well With

Storage Tips

Refrigerate: Cool arroz con leche to room temp (do not leave it out longer than about 2 hours), then store in an airtight container for up to 4 days. It will thicken as it sits.

To reheat: Warm gently on the stove or in the microwave. Add a splash of milk and stir to loosen it back up. Go slow so it stays creamy.

To serve cold: Totally valid. Stir well, then add a little milk if you want it more spoonable.

Freeze: You can freeze it, but the texture can get a little grainy when thawed because of the dairy. Cool it quickly, freeze promptly in an airtight container, then thaw overnight in the fridge and whisk in fresh milk while reheating.

A real photo of arroz con leche stored in a glass meal prep container with a lid on a refrigerator shelf

Common Questions

What kind of rice is best for arroz con leche?

Short grain white rice (like Arborio or sushi rice) gives the creamiest result because it releases more starch. That said, long grain white rice works too, though it will just be a bit lighter and less pudding-like.

Do I need to rinse the rice?

For this recipe, I recommend a quick rinse. It keeps the pudding creamy without turning pasty. If you love an extra thick, very starchy arroz con leche, you can skip rinsing.

Why did my milk scorch or form a skin?

Scorching happens when the heat is too high or you do not stir near the end. Keep it at a gentle simmer and stir more often once it starts thickening. A skin forms as it cools, just stir it back in or press plastic wrap directly on the surface before chilling.

Can I make it dairy free?

Yes, with a couple of tweaks. Use 4 cups unsweetened oat milk or almond milk plus 1 can (13.5 oz) full-fat coconut milk for richness. Since you are skipping sweetened condensed milk, add 1/3 cup sugar (or maple syrup) to start, then sweeten to taste at the end. Non-dairy versions can run thinner, so plan on a slightly longer simmer to reach that creamy, spoon-coating texture.

How do I make it thicker or thinner?

Thicker: Simmer a few minutes longer, stirring frequently. Thinner: Stir in a splash of milk at the end or when reheating.

I have a soft spot for desserts that come together in one pot and do not ask you to be perfect. Arroz con leche is exactly that. The first time I made it, I was trying to use up a random bag of rice and a half gallon of milk before they turned on me. I threw in cinnamon, tasted it, thought, "This is good, but it needs something," and grabbed an orange. One little hit of zest later, it went from sweet and cozy to sweet, cozy, and alive. Now it is the dessert I make when I want the house to smell like I have my life together, even if the sink says otherwise.