Velvety smooth, with a rich and sweet vanilla custard-like flavor, homemade Arroz con Leche was a staple at my house growing up.
This version stays close to my traditional Spanish roots while using smart technique to guarantee a silky, spoonable pudding every single time – no gummy rice, no scorched milk, no bland flavor.
we love this recipe , easy to put together, taste delicious, it was my first time making it, will continue to make . The rice pudding was very creamy.
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⭐️ Arroz con Leche (Rice Pudding): recipe at a glance
- Texture: Creamy, velvety, not grainy – thanks to cooking the rice in water first, before adding any milk.
- Flavor: This rice pudding recipe builds layers of flavor. Evaporated + whole milk adds richness without been heavy; while condensed milk adds sweetness without additional sugar. Cinnamon and vanilla round up
- Budget-friendly: This easy dessert is made with simple and inexpensive pantry ingredients you probably already have at home.
- Dietary: Vegetarian, gluten-free, egg-free, nut-free. Contains dairy.
✔️ Ingredients, Substitutions and Swaps
For the complete list of ingredients and exact quantities, check the printable recipe card below.
- Rice: Short or medium-grain white rice is ideal here. These varieties release just enough starch to create creaminess without turning mushy. Long-grain rice can work, but the pudding will be slightly less luscious.
- Water: Cooking the rice in water first, allows the grains to soften evenly before dairy is introduced. This prevents scorching and ensures the rice cooks through properly.
- Sweetened condensed milk: Adds sweetness and body in one step. It contributes a caramelized dairy note that plain sugar can’t replicate.
- Evaporated milk: Concentrated milk brings richness without heaviness. It’s key to the classic creamy texture of Spanish-style arroz con leche.
- Whole milk: Balances the condensed and evaporated milks, keeping the pudding creamy but not cloying.
- Cinnamon stick: A whole cinnamon stick infuses the pudding with gentle warmth and aroma without overpowering the milk. Ground cinnamon is best saved for serving.
- Vanilla Extract: Added at the end to preserve its aroma. Vanilla rounds out the cinnamon and enhances the natural sweetness of the milk.
- Raisins (Optional): Traditional in many households, raisins plump up beautifully in the warm pudding and add bursts of sweetness.
🔎 How To Make Rice Pudding?
- Cook the Rice: Combine the rice, water, cinnamon stick (and cloves is using) in a saucepan. Bring to a boil, then reduce to a gentle simmer until the rice is tender and most of the liquid is absorbed.
- Add the Milks: Stir in the condensed milk, evaporated milk, and whole milk. Bring the mixture back to a low simmer.
- Simmer Until Creamy: Cook over low heat, stirring frequently, until the pudding thickens and coats the back of a spoon.
- Finish the Pudding: Remove from heat. Discard the cinnamon stick and stir in vanilla and raisins, if using.
- Serve: Serve warm, at room temperature, or chilled, with a dusting of ground cinnamon.
💡 Spanish Rice Pudding Tips For Success
- Stir often: Milk sugars scorch easily – frequent stirring prevents burning.
- Don’t rush the cooking process: A gentle simmer builds creaminess better than high heat
- Adjust sweetness to taste: Start with the condensed milk. Add granulated or brown sugar sparingly if needed.
- Consistency: If the pudding consistency is a bit too thick, (starch in the rice varies), add additional milk to thin it out. Whole milk or evaporated milk should work.
✔️ Variations, Flavor-Boosters and Mix-Ins
- Egg Yolk: For an extra custardy finish, temper in a whisked egg yolk at the end.
- Raisins: This is a common addition to this creamy dessert. Soaking the raisins in brandy or rum before adding them to the dessert adds lots of flavor. Dried cherries or cranberries can also be added.
- Citrus: Orange zest adds bright citrusy taste to this easy dessert.
- Rum: This is a somewhat common addition to arroz con leche. Gold or dark rum are mostly used.
- Sugar: Granulated or brown sugar can be added if you prefer sweeter desserts.
- Additional Toppings: Shredded coconut, chopped nuts, caramel or dulce de leche, chopped apples, granola.
🤔 Frequently Asked Questions
What is Arroz con Leche?
Arroz con leche, or Spanish rice pudding, is a simple, humble dessert that is well known and loved throughout many Latin American countries, including Mexico, Puerto Rico, and Peru. Made from rice gently simmered in milk and infused with cinnamon and vanilla. Creamy, comforting, and lightly sweet, it’s a dish traditionally served both warm and chilled.
Why is my rice pudding grainy?
Undercooked rice or too high heat can lead to graininess. Always simmer low and slow and make sure rice is tender before adding all the milk.
Is arroz con leche served hot or cold?
Both! Arroz con Leche or rice pudding can be served warm, at room temperature or out-off-the-fridge cold. The pudding sets as it sits and gets cold.
✔️ Make-Ahead, Storing, Freezing and Reheating
- Storing: Rice pudding can be stored in an airtight container in the refrigerator for 5 to 6 days.
- Freezing: To freeze, cool and store in an airtight container in the freezer for up to 3 months. Defrost in the fridge overnight.
- Reheating: Reheat arroz con leche in the microwave in small intervals until heated through. You may need to add a little bit of milk to reach the right consistency.
💛 Intentional Cooking
Your priorities, your recipe. Learn about Intentional Cooking.
Finances: Arroz con leche is a beautiful example of how humble pantry staples can become a deeply comforting dessert. Rice and shelf-stable milks are inexpensive, widely available, and have long shelf lives – making this recipe accessible and economical without sacrificing flavor.
Animal Welfare: When possible, choose organic, humanely produced dairy and organic, free-range eggs. Eggs from hens raised with access to the outdoors and better living conditions often have richer yolks and reflect a more humane approach to food production – a small choice that supports both animal welfare and ingredient quality.
Culture and Tradition: Across Spain and much of Latin America, arroz con leche is tied to home cooking, celebrations, and family tables. While variations exist, the heart of the dish remains the same: patience, simplicity, and respect for tradition. Honoring these roots keeps the recipe grounded and authentic.
👀 Take a look at these other dessert recipes:
Arroz con Leche (Spanish Rice Pudding)
Equipment
Ingredients
- 7 cups of water
- 1 cup long grain or short grain white rice
- 1 cinnamon stick, about 4-inches
- 2 whole cloves
- 1 (12-ounces) can evaporated milk
- 1 (14- ounces) can condensed milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup golden raisins, or more, (optional)
- Ground cinnamon to taste for dusting
Instructions
- Place the water, rice, cinnamon and cloves in a saucepan. Bring to a boil over medium heat and cook uncovered, stirring occasionally until the rice becomes tender, about 18 minutes.
- Using a fine mesh strainer, strain the liquid and discard the cinnamon stick and cloves. Return the rice to the pot and stir in the evaporated milk, condensed milk and whole milk.
- Bring the mixture to a boil over medium-high heat then, reduce the heat to low and cook, stirring constantly for about 20 minutes or until the mixture thickens. It’s important to stir making sure the rice is not sticking to the bottom of the pot. The sweetened mixture can burn very quickly.
- Remove from the heat and stir in the vanilla extract and raisins. Pour mixture into a bowl or into individual portioned serving cups or bowls. Dust with ground cinnamon to taste.
Notes
- You can soak the raisins in 3 tablespoons of rum or bourbon while the rice is cooking. Drain them and then stir them into the pudding as stated in the recipe.
- After you add the milk, keep an eye on the rice mixture. It’s important to stir so the rice doesn’t burn and get stuck at the bottom of the pan. Because of the sugar content from the condensed milk, the mixture can burn quickly.
- This recipe uses condensed milk as a sweetener. If that doesn’t make this dessert sweet enough for your taste, add granulated sugar.
- Although it’s possible to make rice pudding non-dairy, this recipe has not been tested with almond milk, oat milk, cashew milk, coconut milk or any other plant-based milk.
- If the pudding consistency is a bit too thick, (starch in the rice varies), add additional milk to thin it out. Whole milk or evaporated milk should work.
- Store in an airtight container in the refrigerator for 5-6 days.
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