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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.
Am I able to substitute the sugar or an alternative? If so what do suggest?
Thank you
Hi Charleen! We haven’t tried this recipe using a sugar substitute but you can definitely try! I suggest following the recipe and when it is time to add the sugar, use the substitute instead and add it gradually while tasting it so it is to your liking. Other sweeteners can be sugar substitute, honey, or agave.
Should I rinse the rice first?
Hi Mary! We have not tried rinsing the rice with this recipe. Rinsing the rice removes starch from the surface of the rice grain, which may affect the overall consistency of this dish. I would stick with the recipe just to be sure it turns out. Hope this helps!
I make this so much that I figured I should probably leave a review! My family loves it too, so I usually have to make a double batch! I started adding some vanilla extract in with the milk when I make it. Thank you for sharing!!
How much vanilla?
Hi Sarah! If you want to add vanilla, we recommend adding a teaspoon or so and then adding more if you feel like it needs it. I hope this helps!
I was successfully able to make arroz con leche for the first time ever. The only problem I had was with the word evaporate. The water and milk don’t evaporate. The rice soaks them up.
First time making your rice pudding and the results were excellent! Muchos gracias Isabel!!
Easy to follow and works out well every time. The whole family loves it. Also great for school lunches!
Really simple and easy. Hubby loved it. 😋
Easy and delicious. Thanks for sharing your recipe!
This recipe is easy to follow and it’s delicious
I first had Mexican Rice Pudding in souther Texas my niece is married to a Spanish man and his mother made it for me I loved it so much!! This recipe is just as she told me
I make it every week!!
Hello.. I’ve had this in restaurants before, but never attempted to make it at home.. somehow I stumbled on your site and decided to give it a go, being as how I had all the shit for it, and it came out perfect! Thank you very much! Next time I’ll try the other suggestions about adding raisins, vanilla, what not.. coconut? I have some in the pantry and I’m not afraid to use it! LOL, I’ll check your collection for more of your stuff.. thanks again..