Arroz con Leche (Rice Pudding)
This classic Arroz con Leche is rich, creamy, and spiced with cinnamon and citrus. A cozy, comforting rice pudding that’s easy to make and perfect for dessert, breakfast, or a sweet little dinner moment.
Servings: 6
Calories: 313kcal
Ingredients
- 1 cup long-grain white rice
- 4 cups whole milk
- 1 cup water
- 1 stick cinnamon
- 1 strip of lemon or orange zest optional
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup raisins or dried cranberries
- cinnamon for garnish
Instructions
- Place the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming too thick.
- In a large saucepan, combine the rinsed rice, water, cinnamon stick, and lemon or orange zest if using. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 10 minutes, or until most of the water is absorbed.
- Stir in the whole milk. Increase the heat to medium and bring the mixture back to a gentle boil, stirring frequently to prevent sticking.
- Reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
- Remove the cinnamon stick and citrus zest from the saucepan. Stir in the granulated sugar, vanilla extract, and salt. If adding raisins or dried cranberries, stir them in now.
- Continue to cook for another 5 minutes, stirring constantly until the sugar is fully dissolved and the pudding reaches your desired consistency.
- If the pudding is too thick, add a little more milk to reach your preferred texture. Keep in mind that it will thicken further as it cools.
- Remove from heat and let it cool slightly. Spoon the arroz con leche into individual serving bowls or cups. Sprinkle ground cinnamon on top for garnish.
- Arroz con Leche can be enjoyed warm, at room temperature, or chilled. If refrigerating, cover the surface with plastic wrap to prevent a skin from forming.
Notes
- Rice: Long-grain white rice works best. Avoid sticky or short-grain varieties.
- Milk: Whole milk is best, but 2% or dairy-free alternatives will work.
- Sweetness: Feel free to adjust the sugar to taste, some like it sweeter, some don’t.
- Add-ins: Raisins, cranberries, or even chopped dates add a nice chew, but they’re totally optional.
- Texture: If it thickens too much, stir in a bit more milk, even after it’s cooled.
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 59g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 166mg | Potassium: 383mg | Fiber: 2g | Sugar: 25g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 1mg
