Arroz Con Leche: Mexican Rice Pudding

Arroz Con Leche: Mexican Rice Pudding

The Spruce / Cara Cormack

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
663 Calories
18g Fat
109g Carbs
18g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 663
% Daily Value*
Total Fat 18g 24%
Saturated Fat 12g 58%
Cholesterol 68mg 23%
Sodium 417mg 18%
Total Carbohydrate 109g 40%
Dietary Fiber 1g 4%
Total Sugars 94g
Protein 18g
Vitamin C 4mg 22%
Calcium 623mg 48%
Iron 1mg 4%
Potassium 918mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rice pudding is a beloved dessert found in cuisines all over the world, including Mexico where it is called arroz con leche. This version is thick and creamy with the added warm spice of cinnamon and the welcoming chewy texture of raisins. The rice and milk combine with sweetened condensed milk and vanilla, adding richness and sweetness to this comforting dessert.

When making rice pudding, it is best to use short- or medium-grained rice, such as arborio, as it will give you the creamiest texture. In this recipe, the cinnamon flavor comes from cinnamon sticks, but if you don't have any, simply use one teaspoon of ground cinnamon instead. And be mindful that the raisins need to soak in water before being added to the rice pudding; about 30 minutes in some warm water will plump them up nicely.

Arroz con leche is served hot with a little sprinkling of cinnamon and perhaps a pat of butter on top.

Ingredients

  • 3 cups whole milk

  • 1 1/4 cups water

  • 1 cup rice (short or medium grain)

  • 2 cinnamon sticks

  • 1 (14-ounce) can sweetened condensed milk

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon kosher salt

  • 1/2 cup raisins (soaked in warm water to soften and drained)

  • Ground cinnamon and butter, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rice pudding

    The Spruce / Cara Cormack

  2. Combine the whole milk and water in a large pot and bring to a slow simmer over medium-low heat.

    Bring milk to boil in a pot

    The Spruce / Cara Cormack

  3. Stir in the rice, add the cinnamon sticks, and continue cooking at barely a simmer, uncovered, until the rice is softened, for 20 to 30 minutes. Stir occasionally.

    rice and cinnamon sticks in a pot with milk

    The Spruce / Cara Cormack

  4. When the rice is soft, remove the cinnamon sticks.

    remove cinnamon sticks from the rice mixture in the pot

    The Spruce / Cara Cormack

  5. Stir in the condensed milk, vanilla, salt, and raisins.

    condensed milk, vanilla, salt, and raisins added to the rice mixture in the pot

    The Spruce / Cara Cormack

  6. Return to a slight simmer and cook for an additional 10 to 15 minutes, or until most of the liquid is absorbed and the rice has a pudding-like consistency.

    Arroz Con Leche: Mexican Rice Pudding in a pot

    The Spruce / Cara Cormack

  7. Serve hot, topped with a sprinkle of cinnamon and a dot of butter.

    Arroz Con Leche: Mexican Rice Pudding in glass container

    The Spruce / Cara Cormack

  8. Enjoy.

Tip

If you don't often cook with condensed milk, you may want to familiarize yourself with the difference between evaporated milk and condensed milk; they will be shelved together in the grocery store and may have similar looking labels, but they are not the same and can't always be swapped for one another. Sweetened condensed milk is evaporated milk with sugar added; if you use the unsweetened evaporated milk, the rice pudding will not be sweet.