Classic Arroz con Leche - Creamy Cinnamon Rice Pudding
Lauren Phillips
Arroz con Leche
A creamy, cinnamon-scented rice pudding—warm, comforting, and easy to make.
Nutrition (per serving)
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
- Long-grain white rice:1 cup
- Water:1 cup
- Whole milk:4 cups
- Sweetened condensed milk:1/2 cup
- Granulated sugar:1/3 cup
- Cinnamon stick:1 piece
- Vanilla extract:1 tsp
- Salt:1/4 tsp
- Ground cinnamon (for topping):1/2 tsp
- Lemon zest:1 tsp
- Unsalted butter:1 tbsp
- Raisins (optional):1/3 cup
Instructions
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Rinse the rice under cold water in a fine-mesh sieve until the water runs clear; drain well.
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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.
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Add the whole milk, sweetened condensed milk, cinnamon stick, and salt to the saucepan. Bring to a low simmer over medium-low heat.
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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.
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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.
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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.
