Arroz Con Leche

Arroz con leche is a warm, comforting rice pudding made with tender rice slowly simmered in creamy milk, fragrant cinnamon, and sweetened condensed milk. Each spoonful is rich, smooth, and perfectly balanced with gentle sweetness and cozy spice. This traditional dessert is enjoyed both warm and chilled, making it a timeless favorite for family gatherings, holidays, or a simple treat any day of the week. Simple ingredients come together to create a nostalgic, homemade dessert that feels like pure comfort in a bowl.

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Fun Facts:

  • Arroz con leche is enjoyed all over the world, with popular versions in Mexico, Spain, Puerto Rico, Peru, and even parts of Asia.

  • Cinnamon sticks are traditionally used instead of ground cinnamon to give a warm, aromatic flavor without overpowering the pudding.

  • This dessert can be served hot or cold, and many people say it tastes even better the next day.

  • Arroz con leche dates back hundreds of years and was influenced by both Spanish and Arabic cuisines.

  • Some families add raisins, lemon peel, or orange zest to make their own signature version.

We love arroz con leche because it’s the ultimate comfort dessert—simple, warm, and made with ingredients most kitchens already have. Its creamy texture and gentle sweetness make it soothing and satisfying without being too heavy. The aroma of milk and cinnamon instantly brings feelings of home, tradition, and nostalgia. It’s versatile, too—enjoyed warm or cold, plain or dressed up with raisins or spices—making it a timeless favorite that feels like a hug in every spoonful.

ARROZ CON LECHE

Comfort

Servings: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

  • 1 cup white rice (long-grain or medium-grain)

  • 2 cups water

  • 3 cups whole milk

  • 1 cinnamon stick

  • 1 can (14 oz) sweetened condensed milk

  • 1 teaspoon vanilla extract

  • 1/3 teaspoon salt

  • Ground cinnamon, for topping (optional)

Instructions:

  • Rinse the rice under cold water until the water runs mostly clear. This helps prevent the pudding from becoming too starchy.

  • In a medium pot, combine the rice and water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 10–12 minutes, or until the water is mostly absorbed and the rice is tender. You can also pressure cook the rice, just add the rinsed rice and water to the pressure cooker. Close the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.

  • Add the milk and cinnamon stick to the pot. Stir well and cook over medium-low heat, stirring frequently to prevent sticking.

  • Once the mixture begins to thicken (after about 10 minutes), stir in the sweetened condensed milk, vanilla extract, and salt.

  • Continue cooking for another 10–15 minutes, stirring often, until the arroz con leche reaches a creamy, pudding-like consistency.

  • Remove the cinnamon stick. Serve warm or chilled, topped with ground cinnamon and raisins if desired.