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Arroz con Leche – creamy, cozy rice pudding with cinnamon, citrus, and serious comfort vibes. Easy, nostalgic, and impossible to stop eating.
The Rice Pudding I Grew Up With
I grew up with this stuff. My mom still makes rice pudding regularly, like clockwork, and honestly, so do I. It’s one of those recipes that never left our table. We’ve had it for dessert, yes, but also for breakfast, and even for those nights when dinner just needs to be something warm, simple, and a little sweet. There’s something about that creamy rice, the cinnamon, the hint of citrus, it just feels like home.
Why You’ll Love This Arroz con Leche
- Made with pantry staples, nothing fancy, just simple comfort
- Creamy, cozy, and perfectly spiced with cinnamon
- Can be served warm or cold (yes, even straight from the fridge!)
- Doubles as dessert, breakfast, or a sweet little dinner moment
- Tastes even better the next day… if there’s any left
Ingredient Notes & Tips
- Rinse the rice well: This helps remove excess starch so your pudding stays creamy, not gummy.
- Keep the heat low once the milk goes in: Stir often and be patient; this isn’t a recipe you can rush.
- Citrus zest is optional, but lovely: A strip of lemon or orange peel adds subtle brightness to balance the richness.
- Adjust the texture to your liking: Add a splash more milk at the end if it thickens too much.
- Raisins (or cranberries) are totally optional: I love them, Remo avoids them, so it’s your call.
Get rid of the excess starch by rinsing the rice in a fine mesh strainer under cold water until it runs clear.
In a large saucepan, combine the rinsed rice, water, cinnamon stick, and a strip of lemon or orange zest if you’re using it. Bring to a boil, then reduce the heat, cover, and simmer for about 10 minutes, just until most of the water is absorbed.
Pour in the milk and crank the heat to medium. Stir often and don’t walk away, milk likes to stick. Once it starts to bubble gently, lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the rice is tender and it’s starting to look like pudding.
Remove the cinnamon stick and citrus peel. Stir in the sugar, vanilla, salt, and raisins or cranberries if you’re using them. Cook for another 5 minutes, stirring constantly until the sugar’s fully dissolved and the whole thing looks silky and luscious.
If it looks too thick, stir in a splash of milk. Keep in mind it’ll thicken more as it cools. Spoon into bowls and top with a little sprinkle of ground cinnamon. Serve warm, room temp, or chilled, whatever your mood calls for.
Frequently Asked Questions
Can I use another type of rice?
Long-grain white rice works best here, but medium-grain or jasmine rice will do in a pinch. Just avoid short-grain or sticky rice, it changes the texture too much.
What if I don’t have whole milk?
You can use 2% or even a mix of milk and cream, but whole milk gives the creamiest result.
Can I make this dairy-free?
Yes! Use a rich non-dairy milk like full-fat coconut milk or oat milk. Just note the flavor will be a bit different.
Do I have to add raisins?
Nope. Totally optional. You can leave them out or swap for dried cranberries, chopped dates, or nothing at all.
Can I make it ahead?
Absolutely. It keeps well in the fridge for a few days and actually tastes even better after sitting.
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Arroz con Leche (Rice Pudding)
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.
Tips & 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.
