Of all the comfort desserts I’ve encountered on my travels, Mexican rice pudding, or arroz con leche, holds a special place. It is the perfect balance of creamy rice, fragrant cinnamon, and sweet vanilla.
Why This Recipe Works
- Uses whole milk and condensed milk for an ultra-creamy texture.
- Cinnamon sticks infuse the pudding with warm, authentic flavor.
- Rinsing the rice removes excess starch, preventing a gummy pudding.
- The slow simmer allows the rice to absorb the milk gradually for perfect tenderness.
Ingredients
- 1 cup long-grain white rice, rinsed
- 4 cups whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Ground cinnamon, for garnish
- Raisins (optional), for garnish
Equipment Needed
- Medium saucepan with heavy bottom
- Wooden spoon
- Measuring cups and spoons
- Fine-mesh strainer (for rinsing rice)
- Small bowl (for serving)
Step-by-Step Instructions
Rinse and Prepare the Rice
Place the rice in a fine-mesh strainer and rinse under cold running water for about 2 minutes, stirring with your fingers, until the water runs clear. This removes excess surface starch that can make the pudding gummy. Shake off excess water and set aside while you prepare the milk mixture.
Simmer the Rice with Milk and Cinnamon
In a medium heavy-bottomed saucepan, combine the rinsed rice, whole milk, and the cinnamon stick. Bring to a gentle boil over medium-high heat, stirring occasionally to prevent the milk from scorching.
Once it reaches a boil, reduce the heat to low, cover, and let it simmer gently for 30 minutes. Stir every 10 minutes to ensure the rice doesn’t stick to the bottom.
The rice should be tender but not mushy.
Add the Sweeteners and Vanilla
Remove the lid and stir in the sweetened condensed milk, vanilla extract, and salt. Continue to cook over low heat, uncovered, for another 15 to 20 minutes, stirring frequently.
As it cooks, the mixture will thicken significantly. Tip: The pudding will continue to thicken as it cools, so aim for a consistency slightly looser than your desired final texture.
When it coats the back of a spoon, it’s ready.
Cool and Serve
Remove the saucepan from the heat. Take out the cinnamon stick and discard it.
Let the pudding cool for about 10 minutes at room temperature, stirring occasionally to prevent a skin from forming. Tip: For a smoother texture, let the pudding sit covered for 10 minutes after cooking; the residual heat will finish softening the rice grains.
Spoon into small bowls or ramekins. Sprinkle with ground cinnamon and optional raisins if desired.
Serve warm, at room temperature, or chilled, according to your preference.
Chill for Best Flavor (Optional)
For the most authentic arroz con leche experience, cover the bowls with plastic wrap and refrigerate for at least 2 hours or overnight. The cold temperature deepens the flavors and gives the pudding a firmer, creamier consistency. Tip: If chilling, stir the pudding well before serving to reincorporate any liquid that may have separated.
Expert Tips and Tricks
Choose the Right Rice
Long-grain white rice is ideal because it holds its shape well and releases just enough starch to thicken the pudding. Avoid short-grain or jasmine rice, which can become overly sticky or clumpy.
Prevent a Skin from Forming
To avoid a rubbery skin on top, stir the pudding occasionally as it cools, or press a piece of plastic wrap directly onto the surface before refrigerating.
Customize the Sweetness
If you prefer a less sweet pudding, reduce the condensed milk to 1/2 cup and add 1/4 cup of granulated sugar. Adjust to taste during the final simmering stage.
Creative Recipe Variations
- Chocolate Arroz con Leche: Stir in 1/4 cup unsweetened cocoa powder with the condensed milk for a rich chocolate version.
- Coconut Rice Pudding: Replace 1 cup of whole milk with 1 cup of canned coconut milk for a tropical twist.
- Spiced Pumpkin: Add 1/2 cup pumpkin puree and 1 teaspoon pumpkin pie spice along with the condensed milk for a fall-inspired treat.
- Lemon-Blueberry: Stir in 1 tablespoon lemon zest and 1/2 cup fresh blueberries after cooking for a bright, fruity version.
Frequently Asked Questions
Can I use leftover cooked rice?
Yes, you can use 2 cups of cooked rice. Skip the initial simmering step; instead, combine the cooked rice with 2 cups of milk and the cinnamon stick, then proceed with adding the condensed milk. Reduce the cooking time to about 15 minutes, or until the mixture thickens.
Why did my rice pudding turn out too thick?
Rice pudding thickens as it cools, so it’s normal for it to set up more after refrigeration. If it becomes too thick, simply stir in a splash of warm milk or water until you reach the desired consistency.
Can I make this dairy-free?
Absolutely. Substitute whole milk with unsweetened almond or oat milk, and use a dairy-free condensed milk (such as coconut-based). The texture may be slightly less creamy but still delicious.
How long does this rice pudding keep?
Store leftovers in an airtight container in the refrigerator for up to 5 days. Stir well before serving, as some liquid may separate. It is not recommended to freeze, as the texture will become grainy upon thawing.
Summary
This Mexican rice pudding is a creamy, cinnamon-infused dessert that transports you to a bustling mercado in Mexico City. Simple to make, it’s perfect for weeknight treats or festive gatherings.
Mexican Rice Pudding (Arroz con Leche)
6
servings5
minutes50
minutes55
minutesIngredients
1 cup long-grain white rice, rinsed
4 cups whole milk
1 (14-ounce) can sweetened condensed milk
1 cinnamon stick
1 teaspoon vanilla extract
1/2 teaspoon salt
Ground cinnamon, for garnish
Raisins (optional), for garnish
Directions
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, combine rinsed rice, whole milk, and cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Stir in sweetened condensed milk, vanilla extract, and salt. Cook uncovered over low heat for 15-20 minutes, stirring frequently, until thickened.
- Remove cinnamon stick. Let cool for 10 minutes, stirring occasionally.
- Serve warm, at room temperature, or chilled, garnished with cinnamon and optional raisins.
