Classic Arroz con Leche - Creamy Cinnamon Rice Pudding

Published: February 24, 2026
Jimmy JohnsonJimmy Johnson
Categories: Vegetarian, Custards & Puddings, Latin American
Tags: Dessert, Comfort Food, Vegetarian, Kid-Friendly, Make-Ahead, Latin American
A warm, rustic bowl of Arroz con Leche (creamy cinnamon rice pudding) topped with a dusting of ground cinnamon, a cinnamon stick, and a light sprinkle of lemon zest. Visible main ingredients: creamy rice grains, cinnamon stick, lemon zest, and a small spoon at the side. Style: Latin American dessert, cozy home-kitchen presentation on a wooden table, soft natural lighting, shallow depth of field, inviting and comforting mood. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Arroz con Leche

Arroz con Leche is one of those recipes that feels like a hug in a bowl—simple pantry ingredients turned into something utterly comforting. This version leans on whole milk and a touch of sweetened condensed milk for extra creaminess, gently simmered with a cinnamon stick until the rice is tender and the mixture is silky.

Whether you serve it warm on a chilly evening or chilled the next day, it carries that cozy, nostalgic flavor of home: cinnamon, a hint of citrus zest, and just the right balance of sweetness. It’s easy to make, forgiving, and lovely to share with friends and family.

Ingredients

  • 1 cup Long-grain white rice
  • 1 cup Water
  • 4 cups Whole milk
  • 1/2 cup Sweetened condensed milk
  • 1/3 cup Granulated sugar
  • 1 piece Cinnamon stick
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 1/2 tsp Ground cinnamon (for topping)
  • 1 tsp Lemon zest
  • 1 tbsp Unsalted butter
  • 1/3 cup Raisins (optional)

Instructions

  1. Rinse the rice under cold water in a fine-mesh sieve until the water runs clear; drain well.

  2. In a medium saucepan combine the rinsed rice and 1 cup water. Bring to a gentle boil, then reduce heat, cover partially, and simmer until the water is mostly absorbed, about 8–10 minutes.

  3. Add the whole milk, sweetened condensed milk, cinnamon stick, and salt to the saucepan. Bring to a low simmer over medium-low heat.

  4. Cook, stirring frequently to prevent sticking, until the rice is very tender and the mixture is thick and creamy, about 20–25 minutes. If it becomes too thick, stir in up to 1/2 cup extra milk.

  5. Remove from heat and stir in the granulated sugar, vanilla extract, lemon zest, and butter until combined. Taste and adjust sweetness if needed. Remove the cinnamon stick.

  6. Serve warm or chill in the refrigerator. Sprinkle each serving with ground cinnamon and add raisins if using.

Tips & Notes

  • Stir frequently while simmering—rice can cling to the bottom if left unattended. Use medium-low heat for a gentle simmer.
  • For thinner pudding, add a little extra milk when reheating; for thicker pudding, let it rest covered—it will continue to set as it cools.
  • Make ahead: it keeps well refrigerated for 3–4 days and tastes even more melded the next day. Rewarm gently on the stove with a splash of milk.