This post may contain affiliate links. Please read our disclosure policy.
Arroz con Leche, or Mexican rice pudding, is a comforting and simple no-fuss Mexican dessert guaranteed to satisfy any sweet tooth! It can be served hot or cold and is made with only 6 ingredients.
Want more Mexican desserts? You’ve got to try this tres leches cake, fresas con crema, or Mexican brownies!
What is Arroz con Leche?
Arroz con Leche, or Mexican rice pudding, will forever remind me of my family. It’s a comforting, simple, and easy dessert made from a few ingredients, including long-grain white rice, sugar, milk, and cinnamon sticks. It can be served hot or cold and is eaten year-round!
There are many arroz con leche recipe variations out there. Some include sweetened condensed milk, others use whole milk, some use evaporated milk, and some use a combination of all three!
I like to keep things as simple and as uncomplicated as possible, and this version is just how my mom makes it. This recipe uses only 6 simple ingredients that you most likely already have in your kitchen.
Arroz con Leche Ingredients
- Milk: Whole milk is best for a creamy and thick consistency, but 2% also works.
- Sugar: I used granulated sugar, but you could also use dark brown sugar to add a subtle caramel flavor.
- Rice: Long-grain white rice is best. Varieties like jasmine and basmati also work.
- Cinnamon: You’ll need 2 cinnamon sticks. Either the Ceylon or Cassia variety works great.
- Salt: A pinch of salt adds balance to all the sweetness in this recipe.
How to Make Arroz con Leche
- Cook the rice: In a large pot or Dutch oven, mix together the water, rice, cinnamon sticks, and salt. Bring it to a boil, reduce to low, cover, and cook for 15 minutes.
- Add milk and sugar: Stir in the milk and sugar and bring to a boil again. Reduce the heat to low and cook for 25-30 minutes, stirring often, until the arroz con leche has thickened.
- Serve: Serve in bowls with desired toppings or refrigerate for 2 hours and serve cold.
Recipe Tips
- Keep stirring. Stir the mixture often to prevent the rice from sticking to the bottom of the pot and the milk from burning.
- Too thick? If the arroz con leche thickens too much, stir in a splash of milk or water until the pudding reaches your desired consistency.
- For the best results, use long-grain white rice. Jasmine and basmati rice also work great.
Variations
Add mix-ins like raisins or other dried fruits. I recommend adding it when you add in the milk. This gets the fruit to plump up in the pudding and adds a great texture to each bite!
Use sweetened condensed milk instead of granulated sugar. This is a popular variation that makes the pudding decadent, extra creamy, and sweet. To make this variation, omit the sugar and add 1 (14-ounce) can of sweetened condensed milk.
Arroz con Leche Toppings
Once your arroz con leche is ready to eat, here are a few great options for what to top it with:
- Chopped pecans, walnuts, or sliced almonds
- A dusting of ground cinnamon, nutmeg, or pumpkin pie spice
- Brown sugar or shredded coconut
- A drizzle of honey, cajeta, or dulce de leche
Storing and Reheating
Storing and Freezing: Arroz con leche can be stored in an airtight container in the fridge for up to 6 days. You can also freeze it in a freezer-safe container for up to 3 months. Just be aware that the texture may change slightly when reheated.
Reheating: It is best reheated in a pot on the stove or in a bowl in the microwave. You should add a splash of milk or water as it may have thickened a bit too much in the fridge.
More Mexican Recipes
Arroz con Leche
Ingredients
- 2 ½ cups water
- 1 cup long-grain white rice
- 2 cinnamon sticks
- ¼ teaspoon kosher salt
- 4 cups milk
- 1 cup granulated sugar
- Optional toppings: ground cinnamon, chopped nuts, raisins
Instructions
- Combine the water, rice, cinnamon sticks, and salt in a large pot or Dutch oven over medium-high heat. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes.
- Stir in the milk and sugar. Bring to a boil, reduce heat to low, and cook for 25-30 minutes, stirring often until thickened.
- Serve warm or refrigerate for 2 hours and serve cold.
- Garnish with ground cinnamon, chopped nuts, or raisins if desired.
Video
Notes
- Milk: Whole or 2% milk is recommended. I don’t recommend using skim/nonfat milk. This recipe has not been tested using a milk alternative like almond, soy, oat, or cashew milk, though I’m sure it would work!
- Mix-ins: If you’d like to add in a mix-in like raisins or other dried fruit, I recommend adding it when you add in the milk.
- Storage + Freezing: It can be stored in an airtight container in the fridge for 5-6 days. You can also freeze it in a freezer-safe container for up to 3 months. Just be aware that the texture may change slightly when reheated.
- Reheating: It is best reheated in a pot on the stove or in a bowl in the microwave. You may need to add a splash of milk or water since it will have thickened in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in December 2017 and has been updated with new photos, more helpful tips, and a slight recipe tweak for better overall results.
isabel, mi madre nueva, muchas gracias por la recipe de mi madre principal..from 60 years pasado…que grande…instead of the water, mi mamacita used a can of “chunks” pineapple in natural pineapple juice…
along with the swollen raisins and brown rice, t’was my favorite sweet treat as a child (her 4th of 5, born 1957)…mama raised a very sweet boy, fed with loving recipes like this…your husband is a very lucky man…love and peace and isabel eats, tio santo g…
I miss dishes like this! I recently became lactose intolerant, can you post some tip on how to makes dishes without milk?
Hi Christy! With this recipe, it would be easy to substitute milk with dairy free options like oat milk or almond milk!
Love this recipe! I forgot how to make arroz con leche and this is the only one that comes the closest to the way my grandmother used to make it. We enjoyed it very much. Thank you!
Made it but with almond milk since I’m (lactose intolerant) turned out good. I used the same amount of milk. It was a bit too sweet for me so next time ima put in half a cup of sugar. I recommend you taste it as you go when putting in sugar.
Made This!!! It’s the best dessert to eat after a nice relaxing dinner day.
Made it and it taste just like the way my mom makes hers it was delicious thank you for this yummy recipe
Can I make this the day before an event?
Hi Catharyn! Yes, you can!
I have been craving arroz con leche for such a long time but I never have all the ingredients (i.e. evaporated milk). This recipe was exactly right for what I had on hand. Loved the simplicity and the taste. Thank you so much!
it came out delicious! thank you so much i hope my family enjoys it.
Reminds me of my mother’s arroz con leche. Love it!