This Arroz con Leche recipe or Spanish Rice Pudding is made with rice and three types of milk on the stovetop, and can be served warm or cold. This recipe makes the most satisfying, rich and creamy dessert.
We are determined to share with you Spanish desserts that are loved in different continents, and in countries like Mexico, Puerto Rico and Spain. Take a look at one of our reader’s favorite Spanish Flan!
Creamy Spanish Rice Pudding
Velvety smooth, with a rich and sweet vanilla custard-like flavor, homemade Arroz con Leche was a staple at my house growing up.
Easy to make with just a few simple ingredients, rice pudding is the dessert my grandma would make the most. As she always said, it was so easy, she didn’t even need a receta (recipe)!
Why This Recipe Works?
- This Spanish rice pudding recipe builds layers of flavor from the beginning. We start by cooking the rice in water with warm spices like cinnamon and/or clove. The water preserves the flavor of the rice while the spices add to the overall taste and aroma of this amazing dessert.
- Arroz con Leche can be served warm at room temperature or cold. On a cold day, this delicious and comforting dessert feels like a warm hug. Served cold out of the fridge is like eating vanilla custard ice cream on a summer day!
- Although rice pudding can be baked, baking it takes a lot longer. On the stove top, this recipe is made quicker and the stirring process, although it may be a bit mind numbing, gives you a dessert with much better consistency and texture.
- This unpretentious dessert recipe is made with easy to find pantry ingredients.
- Spanish rice pudding is a budget friendly dessert recipe. You can probably make a whole batch of this dessert for the price of just a few cups of Se˜nor Rico or Kozy Shack rice pudding. Homemade tastes better too!
What Is Arroz con Leche?
Arroz con Leche or Spanish rice pudding is a simple and humble dessert well known and loved in many Latin American countries like Mexico, Puerto Rico and Peru.
Although every country has it’s own version, this dish is made by simmering rice with milk, a sweetener and cinnamon. The creamy pudding is also flavored with vanilla extract and finished with the addition of plump raisins which add little bursts of freshness, tartness and sweetness to this dessert.
Rice pudding is not only popular in Spanish or Latin countries. The love for this simple dessert is shared by countries like India, Portugal, and of course the United States.
Ingredients in Arroz con Leche
For a list of specific ingredients and amounts, please check the recipe card below.
- The Rice: I use long grain white rice but many countries make rice pudding with medium or short grain rice. Use whatever grain size you have handy.
- The Milks: Just like in the very popular Tres Leches cake, this recipe is made with three types of milk.
- Sweetened Condensed Milk: This canned sweetened milk is thick and delicious. It’s found in the baking section of any supermarket.
- Evaporated milk: This shelf-stable, concentrated canned milk is very popular in Latin America. This unsweetened milk is made by evaporating (removing) water from fresh cow’s milk.
- Whole Milk: I prefer regular whole milk over half and half or heavy cream however, those can be used if you want a richer dessert. If all you have at home is 2% milk, you can use it as well.
- Cinnamon: Both cinnamon sticks and ground cinnamon are used in this recipe. The rice is cooked in water with whole cinnamon sticks to infuse it with flavor and aroma then, after the rice pudding is completely done, is traditionally sprinkled with ground cinnamon. Sometimes a couple whole cloves are also added.
- Vanilla: Use good quality vanilla extract. In culinary school, we made this dessert with vanilla bean.
- Raisins: Growing up we always had raisins in our rice pudding. My grandma would use golden raisins or black raisins depending on what she had available in her pantry. Sometimes she would soak them in rum or brandy before adding it to this dessert.
How To Make Rice Pudding
- Cook the Rice: Place the rice, water, cinnamon stick and cloves (if using) in a saucepan. Bring to a boil then, lower the heat and cook uncovered, stirring frequently until the rice is tender. Drain any remaining liquid and remove the cinnamon and cloves (if using).
- Add Milk: Stir in the evaporated milk, condensed milk and whole milk.
- Simmer: Bring the mixture to a boil then, reduce the heat to low and cook, stirring constantly 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.
- Finish: Remove the rice pudding from the heat and stir in the vanilla extract and raisins. Pour mixture into a bowl or into individual portioned serving cups. Dust with ground cinnamon. The mixture will set as it sits.
Can You Make Rice Pudding with Leftover Cooked Rice?
Yes. Although Spanish rice pudding is commonly made with raw, uncooked rice, some recipes use already cooked rice. This process cuts the cooking time slightly. Make sure you use rice cooked without any seasonings or oils.
Do You Serve Rice Pudding Hot or Cold?
Arroz con Leche or rice pudding can be served warm, at room temperature or out-off-the-fridge cold. Arroz con Leche that is still hot, will be creamier and not as thick as room temperature or chilled rice pudding.
Can Rice Pudding be Made in Advanced?
Yes, rice pudding or arroz con leche can be made in advanced and stored, covered or in an airtight container in the refrigerator.
Variations And Mix-Ins
There are so many variations of rice pudding that it’s hard to call a recipe authentic. Here are some of the most common variations and additions:
- Egg Yolk: In Peru, some people stir in egg yolks before they remove the rice pudding from the stove top. The yolks are added while stirring vigorously and continually. Egg yolks add a custard-like richness to the dish.
- 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 can also be added.
- 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.
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, 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.
The Best Rice For Rice Pudding
Arroz con leche is commonly made with long-grain white rice. Long-grain rice makes a smooth and creamy pudding with a lighter texture and somewhat distinct grains.
Medium grain and short grain rice can also be used with good results. A medium-grain rice like arborio rice (the one used to make risotto) has more starch and produces a thicker pudding with grains that are less distinct.
Short-grain rice like sushi or sticky rice makes a much thicker dessert and the grains tend to bind together.
I don’t recommend using Jasmine rice or Basmati rice as most Spanish countries don’t normally use these types of rice.
Brown rice is not commonly used for Spanish rice pudding. Brown rice takes longer to cook and requires more liquid to become tender.
Baked vs Stove Top Rice Pudding
Baked and stove top rice pudding seem to be the two preferred methods when making rice pudding. I love oven baked recipes but in this particular case, I prefer cooking this easy dessert on the stove top.
Stove Top Rice Pudding
Although stirring may seem like an inconvenience or a mind numbing task, the actual process improves the texture and the consistency of the dessert.
Rice pudding that has been stirred while it cooks results in thicker, rich and creamy pudding.
Oven Baked Rice Pudding
Baked rice pudding benefits from gentle, even heat but making this dessert in the oven takes a lot longer.
Is Arroz con Leche Healthy?
Is this a trick question? Overall, arroz con leche is a very satisfying treat and a great dessert option for people with gluten intolerance. This gluten-free dessert will definitely satisfy your sweet tooth cravings. Homemade rice pudding is also better than store bought pudding as you have control over the amount of sugar used and the quality of ingredients.
Spanish Rice Pudding Tips For Success
- 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.
Take A Look At These Other Dessert Recipes:
- Creamy Lemon Pie
- Fresh Fruit Tart
- Peach Pie
- Mexican Wedding Cookies
- Crema Catalana (aka Poor’s man Creme Brûlée)
Arroz con Leche (Spanish Rice Pudding)
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.
Equipment
Recipe 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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