Arroz con Leche

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.

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

• Mexican Hot Chocolate
• Gelatina de Mosaico
• Mexican Wedding Cookies
• Champurrado
• Carlota de Limón

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4.79 from 144 votes

Arroz con Leche

By: Isabel Orozco-Moore

Arroz con Leche (Mexican rice pudding) is a comforting, creamy, and delicious Mexican dessert made with only 6 ingredients!

Prep: 5 minutes minutes

Cook: 50 minutes minutes

Total: 55 minutes minutes

Servings: 8 (about 1/2 cup each)

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Ingredients 

1x2x3x

• ▢ 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

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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

Serving: 1/8th of recipe – about 1/2 cup | Calories: 242kcal | Carbohydrates: 50g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 133mg | Potassium: 196mg | Fiber: 1g | Sugar: 31g | Vitamin A: 123IU | Vitamin C: 0.3mg | Calcium: 159mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Leave a comment and star rating below!

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.