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Dessert / Arroz con Leche: The Ultimate Guide to Making Perfect Rice Pudding

Arroz con Leche: The Ultimate Guide to Making Perfect Rice Pudding

July 3, 2025 by BettyDessert

Arroz con Leche, or rice pudding, is a dessert that whispers of cozy kitchens and cherished family traditions. Imagine a creamy, comforting bowl of sweet rice, infused with cinnamon and a hint of lemon, warming you from the inside out. Have you ever tasted something so simple, yet so profoundly satisfying? This isn’t just a dessert; it’s a hug in a bowl, and I’m thrilled to share my family’s recipe with you.

The history of Arroz con Leche stretches back centuries, with variations found across numerous cultures. Its roots can be traced to Moorish Spain, where rice was first introduced to the Iberian Peninsula. From there, the dish traveled with explorers and settlers, evolving with local ingredients and tastes. In Latin America, it became a beloved staple, a symbol of home and heritage. Each family has their own unique twist, passed down through generations.

What makes Arroz con Leche so universally loved? It’s the perfect combination of textures – the soft, yielding rice against the smooth, creamy milk. The subtle sweetness is balanced by the warm spice of cinnamon, creating a symphony of flavors that dance on your tongue. Plus, it’s incredibly easy to make! With just a few simple ingredients and a little patience, you can create a dessert that’s both comforting and elegant. Whether you’re looking for a quick weeknight treat or a show-stopping dessert for a special occasion, this Arroz con Leche recipe is sure to become a new favorite.

Arroz con Leche this Recipe

Ingredients:

  • 1 cup short-grain white rice (like Arborio or Valencia)
  • 4 cups whole milk
  • 1 cup water
  • 1 cinnamon stick
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional, but highly recommended!)
  • Ground cinnamon, for garnish
  • Lemon zest, for garnish (optional)

Preparing the Rice

Okay, let’s get started! The first step is to prepare the rice. This is crucial because we want it to be nice and creamy, not just cooked rice swimming in milk.

  1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. This removes excess starch, which helps prevent the arroz con leche from becoming too gummy. I usually rinse it for a good minute or two.
  2. Combine Rice and Water: In a medium-sized saucepan, combine the rinsed rice and 1 cup of water. Bring the mixture to a boil over medium-high heat.
  3. Simmer the Rice: Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the water is completely absorbed and the rice is partially cooked. Keep an eye on it to make sure it doesn’t burn! You want the rice to be tender but still have a bit of bite.

Cooking the Arroz con Leche

Now for the fun part – adding the milk and transforming this into creamy deliciousness!

  1. Add Milk, Cinnamon, and Salt: Pour the 4 cups of whole milk into the saucepan with the partially cooked rice. Add the cinnamon stick and salt. Stir gently to combine everything.
  2. Simmer Gently: Bring the mixture to a very gentle simmer over low heat. It’s important to keep the heat low to prevent the milk from scorching or boiling over. We want a slow, gentle simmer that allows the rice to absorb the milk and release its starch, creating that creamy texture we’re after.
  3. Stir Frequently: Simmer for about 45-60 minutes, stirring frequently, especially towards the end, to prevent sticking. The mixture will thicken as the rice cooks and absorbs the milk. The consistency should be creamy and slightly loose, as it will thicken further as it cools. I usually stir every 5-10 minutes at the beginning and then more frequently (every 2-3 minutes) as it thickens.
  4. Check for Doneness: The rice is done when it’s tender and the mixture has reached your desired consistency. Remember, it will thicken as it cools, so don’t overcook it! Taste the rice to make sure it’s cooked through. If it’s still too firm, continue simmering for a few more minutes.
  5. Remove from Heat and Remove Cinnamon Stick: Once the rice is cooked to your liking, remove the saucepan from the heat. Carefully remove the cinnamon stick. You can discard it or save it to infuse another batch!

Adding Sweetness and Flavor

Almost there! Now it’s time to add the sweetness and those final touches that make this arroz con leche truly special.

  1. Stir in Sugar and Vanilla: Stir in the granulated sugar and vanilla extract. Start with 1 cup of sugar and adjust to taste. I like mine on the sweeter side, but you might prefer less. Stir until the sugar is completely dissolved.
  2. Add Raisins (Optional): If you’re using raisins, stir them in now. They’ll plump up nicely as the arroz con leche cools. I love the little bursts of sweetness and chewiness they add!
  3. Let it Cool Slightly: Allow the arroz con leche to cool slightly before serving. This will allow the flavors to meld together and the mixture to thicken further.

Serving and Storing

Finally, the best part – enjoying your homemade arroz con leche!

  1. Serve Warm or Cold: Arroz con leche can be served warm or cold, depending on your preference. I personally love it both ways!
  2. Garnish: Sprinkle with ground cinnamon for a classic touch. You can also add a little lemon zest for a bright, citrusy flavor. Other options include a drizzle of honey or a sprinkle of chopped nuts.
  3. Store Leftovers: Store any leftover arroz con leche in an airtight container in the refrigerator for up to 3-4 days. It will thicken as it sits, so you may need to add a splash of milk when reheating.

Tips and Variations

Here are a few extra tips and ideas to customize your arroz con leche:

  • Type of Rice: While short-grain white rice is traditional, you can experiment with other types of rice, such as medium-grain rice or even brown rice (though the cooking time will need to be adjusted).
  • Milk Alternatives: For a dairy-free version, you can use almond milk, soy milk, or coconut milk. Keep in mind that the flavor will be slightly different.
  • Sweeteners: Instead of granulated sugar, you can use other sweeteners like brown sugar, honey, or maple syrup.
  • Spices: Experiment with different spices, such as cardamom, nutmeg, or cloves.
  • Toppings: Get creative with your toppings! Try adding fresh fruit, chopped nuts, shredded coconut, or a drizzle of caramel sauce.
  • Chocolate Arroz con Leche: For a chocolatey twist, add a few tablespoons of cocoa powder to the milk while it’s simmering.
  • Coconut Arroz con Leche: Substitute some of the milk with coconut milk for a tropical flavor.
Troubleshooting

Sometimes things don’t go exactly as planned. Here are a few common issues and how to fix them:

  • Arroz con Leche is Too Thick: If your arroz con leche is too thick, simply stir in a little more milk until it reaches your desired consistency.
  • Arroz con Leche is Too Thin: If your arroz con leche is too thin, continue simmering it over low heat, stirring frequently, until it thickens. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken it.
  • Rice is Undercooked: If the rice is still too firm after simmering for the recommended time, add a little more milk and continue simmering until it’s tender.
  • Arroz con Leche is Scorching: If you notice the arroz con leche starting to scorch on the bottom of the saucepan, immediately remove it from the heat and transfer it to a clean saucepan. Be careful not to scrape the bottom of the scorched pan.

Enjoy your delicious homemade Arroz con Leche! I hope you found this recipe helpful and easy to follow. Happy cooking!

Arroz con Leche

Conclusion:

This isn’t just another dessert recipe; it’s an invitation to experience the comforting warmth and sweet embrace of homemade Arroz con Leche. From the creamy texture to the delicate dance of cinnamon and vanilla, every spoonful is a journey back to cherished memories and simpler times. I truly believe this recipe is a must-try for anyone looking to create a dessert that’s both incredibly satisfying and surprisingly easy to make.

But why is this particular Arroz con Leche recipe so special? It’s the perfect balance of sweetness, the subtle hint of citrus, and the way the rice plumps up to a delightfully soft consistency. It’s a recipe I’ve honed over the years, tweaking and perfecting it until it reached a level of pure, unadulterated deliciousness. It’s not just about following instructions; it’s about creating an experience, a moment of pure bliss with every bite.

And the beauty of Arroz con Leche lies in its versatility! While it’s absolutely divine served warm, straight from the pot, it’s equally delightful chilled, making it a perfect make-ahead dessert for gatherings or a sweet treat to enjoy throughout the week. For a truly decadent experience, try topping it with a dollop of whipped cream and a generous sprinkle of cinnamon. Or, for a more adventurous twist, consider adding a splash of rum or brandy for an extra layer of warmth and complexity.

Looking for variations? Absolutely! If you’re a fan of raisins, plump them up in warm water or rum before adding them to the rice during the last few minutes of cooking. A handful of chopped nuts, like almonds or pecans, can also add a delightful crunch. And for those who prefer a dairy-free option, feel free to substitute the milk with almond milk, coconut milk, or oat milk. Just be sure to adjust the sweetness accordingly, as some plant-based milks are naturally sweeter than cow’s milk. You can even experiment with different spices, like cardamom or nutmeg, to create your own unique flavor profile. The possibilities are endless!

I’m so confident that you’ll fall in love with this recipe that I can’t wait to hear about your experience. Don’t be afraid to get creative and put your own spin on it. After all, the best recipes are the ones that are personalized and made with love.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I promise you, the aroma of simmering milk, cinnamon, and vanilla will fill your kitchen with warmth and happiness. And the taste of this creamy, comforting Arroz con Leche will transport you to a place of pure bliss.

I truly hope you give this recipe a try. And when you do, please share your creations with me! I’d love to see your photos, hear about your variations, and read your feedback. Let’s create a community of Arroz con Leche lovers, sharing our tips, tricks, and delicious experiences. Happy cooking!


Arroz con Leche: The Ultimate Guide to Making Perfect Rice Pudding

Creamy, comforting Arroz con Leche (rice pudding) with rice, milk, cinnamon, and vanilla. Enjoy warm or cold.

Prep Time5 minutes
Cook Time80 minutes
Total Time85 minutes
Category: Dessert
Yield: 6-8 servings
Save This Recipe

Ingredients

  • 1 cup short-grain white rice (like Arborio or Valencia)
  • 4 cups whole milk
  • 1 cup water
  • 1 cinnamon stick
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • Ground cinnamon, for garnish
  • Lemon zest, for garnish (optional)

Instructions

  1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear (1-2 minutes).
  2. Combine Rice and Water: In a medium saucepan, combine rinsed rice and 1 cup of water. Bring to a boil over medium-high heat.
  3. Simmer the Rice: Reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is partially cooked.
  4. Add Milk, Cinnamon, and Salt: Pour in 4 cups of whole milk, add cinnamon stick and salt. Stir gently.
  5. Simmer Gently: Bring to a very gentle simmer over low heat.
  6. Stir Frequently: Simmer for 45-60 minutes, stirring frequently (every 5-10 minutes at first, then every 2-3 minutes as it thickens), until the mixture thickens and the rice is tender.
  7. Check for Doneness: Taste the rice to ensure it’s cooked through. It should be creamy and slightly loose.
  8. Remove from Heat and Remove Cinnamon Stick: Remove from heat and discard the cinnamon stick.
  9. Stir in Sugar and Vanilla: Stir in sugar and vanilla extract. Adjust sugar to taste.
  10. Add Raisins (Optional): Stir in raisins, if using.
  11. Let it Cool Slightly: Allow to cool slightly before serving.
  12. Serve Warm or Cold: Serve warm or cold, garnished with ground cinnamon and/or lemon zest.
  13. Store Leftovers: Store in an airtight container in the refrigerator for up to 3-4 days.

Notes

  • Rice Type: Short-grain white rice is traditional, but you can experiment with other types.
  • Milk Alternatives: Use almond, soy, or coconut milk for a dairy-free version.
  • Sweeteners: Try brown sugar, honey, or maple syrup instead of granulated sugar.
  • Spices: Add cardamom, nutmeg, or cloves for different flavor profiles.
  • Toppings: Get creative with fresh fruit, nuts, shredded coconut, or caramel sauce.
  • Chocolate Variation: Add cocoa powder to the milk while simmering.
  • Coconut Variation: Substitute some of the milk with coconut milk.
  • Too Thick: Stir in more milk to thin.
  • Too Thin: Simmer longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
  • Undercooked Rice: Add more milk and simmer until tender.
  • Scorching: Transfer to a clean saucepan immediately, avoiding scraping the bottom.

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