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.
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 release 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 or 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.
Looking For More Spanish Recipes? Check These Out!
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)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
Hi, thank you so much for this! I have to make this for a Spanish project for school, and this is the only site that really helped me! so thank you for this!!
Hello Anjalee`! I am so happy you find my site helpful. Thanks so much for stopping by ?
Where did you get the mugs?
Hello Danielle! I bought these mugs long time ago at World Market. They don’t carry them anymore, but I found similar ones on Amazon (https://amzn.to/2Hc1BkM). Thanks for stopping by ?.
Hola Oriana, espero te encuentres bien.
Es Gabriela desde Eslovenia, queria compartir contigo que el Sabado pasado asisti a un Evento de la Fundación donde soy voluntaria y nos dedicamos a ayudar a los Refugiados.
Hicimos un intercambio cultural preparando comida de distintos paises y por supuesto yo prepare Arepas con Carne Mechada y Perico, y como Postre prepare Tu Receta de Arroz con Leche…TODO el mundo quedo encantado y hasta tuve que traducir tu receta al idioma Esloveno para compartirla con los Miembros de la Fundaciòn y los asistentes jajajaja.
Nuevamente te agradezco tus aportes y la forma de compartir tus deliciosas recetas…tratare de ubicar una fotico para enviartela.
Un Gran Abrazo
Hola Gabriela! Todos eso que preparaste suena delicioso ?. Me alegra mucho que les haya gustado el arroz con lecha, la verdad que queda muy rico, yo lo hago por lo menos una vez al mes porque a mi familia le encanta. Ojala consigas una foto para compartir. En mi bucket list esta ir a conocer Slovenia, dicen que es muy lindo, asi que espero que algun dia nos podamos tomar un cafe juntas por alla. Saludos y abrazos! ?
Hello! This recipie looks great and I am planning on using it for a school spanish project, but I am a little confused about one part. After adding each 1/2 cup of milk do I wait for that to absorb before adding the next one? Thank you!
Hello Molly! Yes, you have to wait until the milk is absorbed to add the next 1/2 cup. It’s almost like making risotto. Let me know if you have any other question. Thanks for your interest in my recipe. ?
Can you skip the butter? What does the butter do in the recipe?
Hello Maricar! The butter adds silkiness and makes the arroz con leche richer in flavor. Yes, you can skip the butter if you don’t want to use it. Thanks for your interest in my recipe ?
I made this today. Since it is made like a risotto, I used aborrio rice, which is short grained and starchy. Turned out perfectly! So delicious! I cannot imagine making this without the sweetened condensed milk. I think the sugar can be omitted. Great recipe!
Hi Jeannie!! Thank you so much for trying my recipe. I’m SO GLAD you enjoyed it!!
What kind of cream do you use to make it not so thick?
Hello Amanda! I don’t use any cream, just plain whole milk. The trick is adding the milk little by little and stirring constantly to let the rice release the starch. Make sure to check out the video I just added to the recipe to see how easy is to make. Thanks for stopping by.
Could I leave out the sugar and instead use the whole can of condensed milk?
Hello Bella! Yes, you can. Thanks for trying my recipe.
Hello, I’m considering making this for my boyfriends family on thanksgiving. Do you taste the lemon zest and is it necessary? If not then why do you add it? I’m just curious.
Also, do you think this would be okay with Almond milk instead of whole milk?
Thank you.
Hello Rosie! Yes, you can use almond milk and leave out the lemon zest. I use it to add one more layer of flavor but it’s not indispensable.
I have left over cooked rice from last night. Can I use the left over rice and just follow the same steps?
Hello Gissele, I haven’t tried to make arroz con leche with cooked rice, and honesly I don’t think the result will be the same. What gives the arroz con leche its creaminess is the starch released from rice when cooked slowly, it’s almost like risotto. Having said that, you can try cooked rice for quick version. It might not be so creamy, but still delish. Please let me know how it turns out.
Is it okay just to use ground cinnamon instead of the cinnamon sticks?.
Hello Linda! Yes, it’s ok. 1 stick = 1/2 teaspoon ground cinnamon. Hope it helps. Thanks for stopping by.
Do we boil the ground cinnamon with water and rice… I dont have any cinnamon sticks with me
Hi Kary! It’s not water, it’s milk. I don’t recommend doing that. I think it would be better to sprinkle the ground cinnamon after the Arroz con leche is ready. Thanks for your interest in my recipe.
Have you ever made it with brown rice (arroz integral)?
Hola!
Por favor, me puede explicar cuándo dejar el arroz que se enfríe? It sounds like after this, I would need to reheat for serving?
Gracias!
Hello Gretchen! It would depends on how you like it. Let it cool until it reaches the desired temperature. If you have any leftovers you can reheat in the microwave, if you like. Thanks for stopping by =)
Is the condensed milk a must ?
Hello Juanita! If you don’t want to use condensed milk you can skip it, just add a little more sugar to your liking. Thanks for stopping by.
Yummm! This sounds amazing! I’m British and our version of rice pudding is very similar! Very comforting 😀
Hello Amanda!! This arroz con leche is truly amazing. I need to try your British version soon. Thanks for stopping by ????
Uummm!! Que ricura, este es uno de mis postres preferidos. Voy a prepararlo con tu receta y te cuento como me quedo! Saludos!
Mayito, este arroz con leche queda muy cremoso!! Espero que lo hagas pronto. Gracias por tu visita …un beso ????