Arroz con Leche is a simple, creamy, warm, and comforting desert that is always satisfying. Super easy to make with simple ingredients, this dessert is perfect for sharing. So simple, but so perfect! The recipe includes step-by-step instructions, a how-to video, add-ins ideas, and lots of tips.
Table of contents: Everything You Need for This Arroz con Leche
About This Arroz con Leche Recipe
There are as many versions of Arroz con Leche in Latin America as there are abuelitas (grandmas). It is not rare that one family has two or three recipes in their repertoire. One from each grandma, plus one more from an aunt who thinks she is the cooking star of the family. The best part? None of the recipes are alike, but they are all delicious!
For example, many recipes use evaporated milk, some use sweetened condensed milk, and others just sugar. Some use an egg. Raisins, or coconut, are optional but common.
My take on this traditional dessert is very simple and easy to make.
My Secrets For The Best Arroz Con Leche
Secret # 1: Use a high starch content rice, such as arborio. Secret # 2: My secret to the creamiest Arroz con Leche is to add the milk gradually like you do when cooking risotto, just 1/2 cup at a time, constantly mixing, to help the rice releases its starch. Secret # 3: After the Arroz con Leche has cooled down, add a bit of heavy cream to achieve the consistency you like.
There you go…All my Arroz con Leche secrets are revealed!
Ingredients You’ll Need & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Milk: I like to use whole milk for a creamier Arroz con Leche, but you can use any milk you have handy. Coconut milk is especially delicious, in my opinion. Just keep in mind that the type of milk you use will affect the creaminess of the Arroz con Leche.
- Cinnamon: You’ll need cinnamon sticks to cook the rice and ground cinnamon to serve.
- Lemon or lime zest: For an extra layer of flavor!
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the rice.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Rice: I like to use Arborio rice because its grain produces a creamier consistency However, other short-grained rice can be used as a substitute.
- Sweetened condensed milk: I recommend using the full-fat versions.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Cook the Rice
In a medium-sized saucepan, add 3 cups of milk, cinnamon sticks, lemon or lime zest, sugar, and salt; mix to combine. Bring to a boil over medium heat, uncovered. When it starts to boil, reduce the heat to low, add rice and cook for 10 – 15 more minutes or until milk is almost absorbed, stirring constantly.
Step 2 – Add the Milk 1/2 Cup at a Time
Then, add 1/2 cup of the remaining milk, and keep stirring. When the milk has been absorbed, add 1/2 cup more of milk, and repeat the process one more time. You’ll be adding 1/2 cup at the time, waiting until it is absorbed to add the next one. With the last ½ cup of milk, add the sweetened condensed milk; mix well to combine. Cook for 2 -3 minutes or thicken to the desired consistency. Keep in mind that as the rice cools down, it will thicken even more. Turn off the heat.
Step 3 – Finish it Up!
Add butter and stir to incorporate. Let cool uncovered until it reaches the desired temperature.
You can serve it hot, warm, or cold. It’s totally up to you! Serve with ground cinnamon on top, if desired.
Variations & Substitutions
RICE: I like to use Arborio rice because its grain produces a creamier consistency However, other short-grained rice can be used as a substitute.
MILK: You can definitely make Arroz con Leche with other types of milk. Coconut milk is especially delicious, in my opinion. Just keep in mind that the type of milk you use will affect the creaminess of the Arroz con Leche.
ADD-INS: You can add raisins. Nuts, such as walnuts, pecans, and pistachios. Or my fave, unsweetened sheered coconut.
Storing Instructions
Store Arroz con Leche covered in the refrigerator for up to 5 days. I do not recommend freezing this dessert as it will change the pudding’s consistency and texture.
Make-Ahead Arroz con Leche
Arroz con Leche is an easy dessert to make ahead. It can be served hot, warm, or well-chilled. Either way, it’s going to knock everyone’s socks off. So prepare your Arroz con Leche 2 or 3 days in advance and store it covered in the refrigerator until ready to serve.
Frequently Asked Questions
Arroz con Leche is a dessert made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla, raisins, and/or coconut. This dessert is very popular in Spain and Latin America. However, each country has its own version. Arroz con Leche is very similar to American Rice Pudding.
You can make Arroz con Leche with virtually any type of rice, and the “best” type to use is just a matter of personal preference. I personally like arborio rice because it produces super creamy Arroz con Leche. If you do not have arborio rice, simply use plain long-grain white rice or any other rice you have handy. Keep in mind that depending on what rice you use, the final consistency might change slightly.
Yes, you can definitely make Arroz con Leche with other types of milk. Coconut milk would be especially delicious, in my opinion. Just keep in mind that the type of milk you use will affect the creaminess of the Arroz con Leche.
It can be served hot, warm, or well-chilled. It’s totally up to you. Either way, it’s going to knock everyone’s socks off.
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Recipe Card 📖
Arroz con Leche
Equipment
Ingredients
- 5 cups ( 1. 2 L – 1200 ml) whole milk, warm
- 1 -2 cinnamon sticks
- 2 strips of lemon or lime zest
- ¼ cup (50 g) granulated or caster sugar
- 1/2 teaspoon salt
- 1 cup white rice (see notes)
- 7 oz (199 g) sweetened condensed milk (half can)
- 2 tablespoons (28 g) unsalted butter
- Ground cinnamon to serve (optional)
Instructions
- In a medium-size saucepan, add 3 cups of milk, cinnamon sticks, lemon or lime zest, sugar, and salt; mix to combine. Bring to a boil over medium heat, uncovered. When it starts to boil, reduce the heat to low, add rice and cook for 10 – 15 more minutes or until milk is almost absorbed, stirring constantly.
- Then, add 1/2 cup of the remaining milk, keep stirring. When the milk has been absorbed, add 1/2 cup more of milk, repeat the process one more time. You'll be adding 1/2 cup at the time, waiting until it is absorbed to add the next one. With the last ½ cup of milk, add the sweetened condensed milk; mix well to combine. Cook for 2 -3 minutes, or thicken to the desired consistency. Keep in mind that as the rice cools down, it will thicken even more. Turn off the heat.
- Add butter and stir to incorporate.
- Let cool uncovered until it reaches the desired temperature. You can serve it hot, warm, or cold. It's totally up to you!
- Serve with ground cinnamon on top, if desired.
Video
Nutrition
Disclosure: This was a sponsored post in partnership with McCormick®. However, all opinions expressed are my own, as always. Thank you, though, for supporting them and the other brands which help make this site possible.
Originally posted on August 2016, the post content was edited to add more helpful information, with no change to the recipe in September 2022.
