Arroz con leche, or rice pudding, is a beloved dessert that has been cherished for generations across Latin America, Spain, and beyond. Known for its creamy texture, subtle sweetness, and warm cinnamon flavor, arroz con leche is the ultimate comfort food—perfect for ending any meal or enjoying as a snack.
In this post, you’ll explore the cultural history of arroz con leche, get step-by-step instructions for making it at home, and discover variations and serving tips to make it your own.
A Sweet Taste of History
Arroz con leche originated in medieval Spain, influenced by Moorish cuisine that blended rice and milk. As Spanish colonists brought the dish to the Americas, it evolved across regions like Mexico, Peru, Colombia, and Cuba, each adding its unique twist.
Traditionally, it was a homey, affordable dessert made from simple pantry staples—rice, milk, sugar, and cinnamon—making it a popular choice for families across cultures. Today, it remains a cherished part of celebrations, comfort meals, and holiday feasts.
Ingredients for Classic Arroz con Leche
- 1 cup long-grain white rice (washed and drained)
- 4 cups whole milk (or mix with cream for richness)
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 tsp vanilla extract
- Zest of one lemon or orange (optional)
- Ground cinnamon (for garnish)
- Optional: raisins, sweetened condensed milk, or coconut milk
How to Make Arroz con Leche – Step-by-Step
Step 1: Prep the Rice
Rinse rice under cold water until clear to remove starch. Drain well.
Step 2: Cook the Base
In a heavy-bottomed pot, combine rice, milk, and cinnamon stick. Simmer gently over medium heat, stirring often.
Step 3: Simmer Slowly
Lower heat and cook uncovered for 35–45 minutes. Stir frequently to prevent sticking. The mixture should thicken and the rice should become very soft.
Step 4: Sweeten
Stir in sugar and vanilla. Continue cooking for another 5–10 minutes until thickened. Add zest if using.
Step 5: Final Touches
Remove cinnamon stick. Adjust sweetness. Add a splash of milk if too thick.
Step 6: Serve
Transfer to bowls, sprinkle with ground cinnamon, and serve warm or chilled.
Tips for Creamy Arroz con Leche Every Time
- Use whole milk or cream for rich texture
- Stir frequently to prevent burning
- Cook low and slow for best results
- Add sweeteners at the end
- Use a heavy pot to distribute heat evenly
Popular Arroz con Leche Variations
- Mexican-Style: Add condensed milk, raisins, and cinnamon
- Colombian: Sweetened with panela
- Puerto Rican: Coconut milk twist
- Spanish: Brûléed sugar crust and lemon zest
- Vegan: Use oat, almond, or soy milk and maple syrup
Serving Suggestions
- Serve warm in winter or chilled in summer
- Top with fruit like mango, banana, or strawberries
- Add toasted nuts or coconut flakes
- Drizzle caramel or honey for extra sweetness
- Pair with café con leche or spiced chai tea
How to Store & Reheat
- Refrigerate in an airtight container for up to 4 days
- It thickens as it cools—add milk to loosen before reheating
- Reheat on low or microwave in short bursts, stirring often
Health Benefits (In Moderation)
- Rice: A good source of carbs and energy
- Milk: Provides calcium and protein
- Cinnamon: May help balance blood sugar
- High satiety, especially with whole milk or cream
Final Thoughts: Why You’ll Love This Arroz con Leche
Arroz con leche is more than just a dessert—it’s a dish steeped in tradition, family, and comfort. Whether you prefer a classic version or one with a tropical twist, making this rice pudding from scratch is a rewarding experience. From the first stir to the final bite, every spoonful carries a sense of heritage.