Arroz con leche—Spanish for “rice with milk”—is more than just a dessert; it’s a nostalgic dish that brings warmth and comfort to millions of people across the world. Found in kitchens from Spain to Mexico, and throughout Central and South America, arroz con leche is a creamy rice pudding sweetened with sugar and infused with cinnamon, sometimes enhanced with citrus zest, raisins, or condensed milk.
Why You Will Love This Recipe
-
Simple Ingredients – Just rice, milk, sugar, and spices.
-
Easy to Make – No baking required, just one pot and a little time.
-
Creamy and Comforting – A rich texture that soothes the soul.
-
Versatile – Great warm, cold, or flavored with many add-ins.
-
Cultural Tradition – Connects you to generations of cooking heritage.
Ingredients List
Here’s what you’ll need to make a traditional version:
-
1 cup white rice (short or medium grain preferred)
-
2 cups water
-
1 cinnamon stick
-
1 strip lemon or orange zest (optional but traditional)
-
4 cups whole milk
-
1 can (14 oz) sweetened condensed milk
-
½ cup granulated sugar (adjust to taste)
-
1 teaspoon vanilla extract
-
Ground cinnamon, for garnish
Timing and Servings
-
Prep Time: 5 minutes
-
Cook Time: 45–50 minutes
-
Total Time: About 1 hour
-
Servings: 6–8 servings
Instructions: How to Make Classic Arroz con Leche
Step 1: Cook the Rice
-
Rinse the rice until the water runs clear.
-
In a large pot, combine rice, water, cinnamon stick, and citrus zest.
-
Bring to a boil, then reduce to a simmer and cook uncovered for 10 minutes until most water is absorbed.
Step 2: Add Milk
-
Add the whole milk to the pot and stir gently.
-
Continue to simmer on low heat, stirring frequently to prevent sticking.
Step 3: Sweeten the Mixture
-
Add the sweetened condensed milk and granulated sugar.
-
Stir constantly for about 20–30 minutes, or until the mixture becomes thick and creamy.
Step 4: Add Flavor and Finish
-
Remove the cinnamon stick and citrus peel.
-
Stir in vanilla extract.
-
Serve warm or refrigerate and serve chilled with ground cinnamon on top.
Best Types of Rice for Arroz con Leche
-
Short-Grain Rice: Becomes creamy as it releases starch—ideal for pudding texture.
-
Medium-Grain Rice: Offers a nice balance between firmness and creaminess.
-
Long-Grain Rice: Less starchy, firmer texture—not traditional but works if that’s all you have.
Flavor Variations to Try
1. Mexican Arroz con Leche
-
Add evaporated milk for richness and raisins for sweetness.
-
Use cinnamon and vanilla as the dominant flavors.
2. Spanish Arroz con Leche
-
Often includes lemon zest and less sugar.
-
Traditionally made without condensed milk and served cold.
3. Coconut Arroz con Leche
-
Replace half the milk with coconut milk for tropical flavor.
-
Top with toasted coconut flakes.
4. Chocolate Arroz con Leche
-
Stir in 2 tablespoons of cocoa powder and a few chocolate chips toward the end.
Serving Suggestions
-
Sprinkle with ground cinnamon or nutmeg.
-
Top with raisins soaked in rum or brandy.
-
Add a dollop of whipped cream or a scoop of vanilla ice cream for indulgence.
-
Serve it warm on a chilly evening or chilled during summer for a refreshing treat.
Storage and Make-Ahead Tips
Refrigeration
-
Store in an airtight container in the fridge for up to 4 days.
-
Add a splash of milk when reheating to restore creaminess.
Freezing
-
Not recommended, as rice can become mushy when thawed.
Make Ahead
-
Make a day in advance. The flavors intensify, and the texture becomes more pudding-like.
Nutritional Information (Per Serving Approx.)
-
Calories: 300
-
Fat: 8g
-
Carbohydrates: 50g
-
Sugar: 30g
-
Protein: 6g
-
Fiber: 1g
Nutritional values vary based on ingredients and portion sizes.
Tips for Perfect Arroz con Leche
-
Stir Often – Prevents the rice from sticking and helps develop creaminess.
-
Don’t Rush – Low and slow cooking gives the best texture and depth of flavor.
-
Use Whole Milk – Skim milk can make the dish watery.
-
Avoid Overcooking – Remove from heat once the rice is fully tender and the mixture thickens.
Common Mistakes to Avoid
Using Unwashed Rice
-
Always rinse the rice to remove excess starch and avoid a gummy texture.
Too Much Sugar Early On
-
Add sugar later in the process to prevent curdling and help the rice cook evenly.
Not Stirring Enough
-
Leads to scorched bottom and uneven texture.
Cultural Significance of Arroz con Leche
In Latin America
Each country has its own take, but the heart of arroz con leche remains the same: a symbol of home, family, and tradition. It is often served during holidays, especially Christmas, and is one of the first desserts children learn to make with their parents or grandparents.
In Spain
Arroz con leche is often flavored with lemon or orange zest and sometimes a splash of brandy or liqueur. It’s a beloved dessert at tapas bars and family tables alike.
Arroz con Leche Around the World
Similar dishes exist globally:
-
India: Kheer (rice pudding with cardamom and nuts)
-
Middle East: Roz Bel Laban (fragrant with rose water or orange blossom)
-
Scandinavia: Risengrød or Risalamande
-
United States: Classic rice pudding with raisins and cinnamon
FAQs
Q1: Can I use brown rice or quinoa?
Yes, but adjust cooking times. Brown rice will take longer, and quinoa gives a nuttier flavor and texture.
Q2: Can I make it dairy-free?
Absolutely. Use almond milk, oat milk, or coconut milk. Condensed coconut milk is a great alternative to sweetened condensed milk.
Q3: Is it gluten-free?
Yes. Rice and milk are naturally gluten-free. Always check for any added thickeners in flavored milks.
Q4: Can I reduce the sugar?
Yes, adjust the sugar to taste or use alternatives like maple syrup, honey, or monk fruit sweetener.
Conclusion
Arroz con leche is a timeless dessert that brings warmth and joy to any table. It’s easy to make, customizable, and deeply rooted in tradition. Whether you serve it hot on a winter’s night or chilled as a refreshing summer sweet, this creamy, cinnamon-kissed rice pudding is always a comforting favorite.
From the first creamy spoonful to the last, arroz con leche is more than just food—it’s a celebration of culture, family, and the simple joys of life.