Arroz con Leche

Arroz con leche, a cinnamon-spiced rice pudding, is a much-loved dessert in Mexico and other Latin countries. Mildly sweet and creamy, it’s similar to rice puddings in many cultures, from India’s milky kheer to the classic American rice pudding. This arroz con leche recipe is made simply by simmering rice in cinnamon-spiced condensed milk, which adds just the right texture and sweetness. It’s perfect to pair with other Mexican food recipes and regional favorites.

What is arroz con leche?

Arroz con leche can vary from cook to cook, family to family, but at its heart, it’s simply rice, sweetened milk and cinnamon. You can use different types of rice, and depending on your choice, the dish may turn out very differently. Traditional arroz con leche recipes typically use long-grain rice because it stays sturdy and fluffy as it cooks.

Many Latin countries, like Mexico, Puerto Rico and Cuba, typically use sweetened condensed milk for arroz con leche. Spanish versions may use regular milk sweetened with cane sugar. Some versions add orange or lemon peel to the pot of simmering milk for a hint of citrus flavor and aroma.

Horchata is also made with milk, sugar and rice. However, you soak the rice instead of cooking it, then strain the solids to create a delicious chilled beverage.

Arroz con Leche Ingredients

• Long-grain rice: The best types of rice for this recipe include basmati, jasmine and white long-grain rice because they soften but stay firm as they cook.
• Sweetened condensed milk: Condensed milk is regular milk cooked to remove water, so it’s super smooth, thick and creamy. It also has added sugar, so it’s super sweet, unlike evaporated milk. Pro tip: Heat the condensed milk before adding it to the cooking pot to keep the rice’s temperature from dropping. In a pinch, you can make condensed milk from scratch.
• Raisins: Raisins are traditional but optional. If you use them (or another dried fruit), add them to the pot with the milk so they have time to soak up the creamy-sweet goodness of the other ingredients.
• Cinnamon: If using cinnamon sticks, add them to the water as it boils the rice. If you have cinnamon powder, skip this step and simply sprinkle some on top of the finished arroz con leche.

Directions

Step 1: Cook the rice

In a small saucepan, combine the rice, water and cinnamon stick. Bring to a boil, then reduce the heat to a simmer, leaving the pot uncovered. Cook for another 15 to 20 minutes or until the water is absorbed.

Editor’s Tip: When making rice for any recipe, it’s helpful (although not mandatory) to soak it up to 30 minutes first. This helps soften the grain, allowing it to cook faster.

Step 2: Add the milk and raisins

Stir in the milk and raisins and bring to a boil. Reduce the heat and simmer, uncovered, for 10 to 15 minutes or until thick and creamy, stirring frequently. Remove the cinnamon and discard. Serve arroz con leche warm or cold.

Editor’s Tip: Heat the milk to a simmer before adding it to the rice so it doesn’t cool down the mixture in the pot.

Recipe Variations

• Try alternative milk: If you prefer an alternative to sweetened condensed milk, you can use 1 cup of milk and 1/4 cup of cane sugar or even 1 cup of heavy cream for a more luscious consistency. Vegan substitutes for sweetened condensed milk are also available, but will likely change the overall flavor and texture of your arroz con leche.
• Using a slow cooker: Making rice pudding in the slow cooker is also possible. This slow-cooker rice pudding uses eggs, which help it bind more effectively (but they’re optional).
• Add a hint of citrus: Many versions of arroz con leche include lemon or orange peel. Make sure the peel doesn’t have the bitter pith, and add it when you add the milk; remove it when you remove the cinnamon before serving.
• Try different mix-ins: Other excellent add-ons include dried apricots, almonds and a pinch or two of cardamom.

How to Store Arroz con Leche

Store arroz con leche in an airtight container in the fridge or freezer. If you choose the latter option, spread the mixture evenly in the container to freeze and thaw at a similar rate. Note: The recipe’s texture may change a bit after freezing.

How long does arroz con leche last?

Arroz con leche can be stored in an airtight container in the fridge for up to four days. Place it towards the back of your fridge for the best results, where the temperature is coolest. It will last in the freezer for up to three months.

Can you freeze arroz con leche?

Yes, you can certainly freeze arroz con leche. The texture may change because when sweetened condensed milk freezes, the protein and fat separate, causing a slightly grainy texture. To freeze arroz con leche, spread it evenly in an airtight container and cover. You can also store it in individual serving-sized containers so that you can only thaw and reheat what you need when you want to eat it.

How do you reheat arroz con leche?

Reheat refrigerated arroz con leche on the stovetop over medium heat. Stir it frequently so it doesn’t stick or scald, and add extra milk if it’s too thick. You can also reheat it in the microwave. If reheating frozen arroz con leche, let it thaw in the refrigerator overnight.

Rice Pudding Tips

How do you fix hard or crunchy arroz con leche?

Undercooking can result in hard rice in Mexican rice pudding. To ensure you’re not undercooking the rice, use the correct liquid-to-rice ratio and cook until it’s fully absorbed. If the rice is hard and crunchy because it burned, your best bet is prevention. Remember to watch the rice and frequently stir it, adding more liquid as necessary.

How do you thin arroz con leche?

If your arroz con leche is more gloppy than creamy, add water or sweetened condensed milk to thin it out.

What can you serve with arroz con leche?

Because arroz con leche is a creamy, sweet dessert, pair it with dishes that pack more punch (and crunch). For example, keeping with the Mexican theme, you could make a super flavorful slow-cooker carne asada and pineapple salsa, serving it with tostadas. For some Spanish flair, try an easy gazpacho with crusty bread and pan-seared pork chops.