Easy Arroz Con Leche (Mexican rice pudding)

Arroz con leche is a traditional Mexican rice pudding made with white rice slowly simmered in water, milk, and cinnamon, then sweetened with condensed milk. It’s creamy, lightly spiced, and totally satisfying, either warm or chilled.

You might find versions across Latin America and Spain, but this one is pure Mexican comfort.

The scent of cinnamon and milk bubbling on the stove still brings me back to her tiny kitchen, where we’d sneak spoonfuls before it even cooled.

This isn’t just any dessert. It’s warm, cozy, and simple in the best way—made with just rice, milk, and a whole lot of love.

Whether you know it as arroz en leche, leche con arroz, or good old Mexican rice pudding, this recipe is one of those classic comfort dishes you don’t need fancy tools to make. Just a pot, a spoon, and some patience.

What Is Arroz Con Leche?

Arroz con Leche is a classic Mexican rice pudding made by simmering rice with milk, cinnamon, and sweetened condensed milk until thick and creamy.

It’s one of those comforting, nostalgic desserts that brings back memories of family gatherings, holidays, or just a cozy night in.

Think of it as a warm hug in a bowl—with just the right touch of sweetness and spice.

Why You’ll Love Arroz con Leche?

• Made with pantry staples
• Easy, one-pot recipe
• Great hot or cold
• Feels nostalgic, even if you’ve never had it before
• Doubles as dessert or breakfast

What Does Arroz con Leche Taste Like?

It’s sweet, creamy, and comforting—with a hint of cinnamon and a mellow richness from the milk. Think cozy rice pudding with a Mexican twist.

How To Make Arroz Con Leche?

Recipe Overview

This arroz con leche recipe is rich, creamy, and gently spiced with cinnamon. Made with pantry staples and no special tools, it’s perfect for beginners or seasoned home cooks alike.

• Prep Time: 10 minutes
• Cook Time: 50–60 minutes
• Total Time: About 1 hour
• Cuisine: Mexican
• Course: Dessert or Breakfast
• Difficulty: Easy
• Servings: 6
• Calories: ~280 per serving

Equipment

Here’s all you need to make this rice pudding Mexican style:

• Large saucepan or pot
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Ladle (optional, but helpful for serving)

Ingredients

• 7 cups of water
• 1 cup long-grain white rice
• 2 cinnamon sticks
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 cup whole milk
• Ground cinnamon, for topping

Ingredient Notes

1. Long-grain white rice – Holds up well to the long cooking time and doesn’t get mushy.

2. Cinnamon sticks – Infuse the rice with a warm, gentle flavor as it simmers.

3. Sweetened condensed milk – This brings the richness and sweetness. Skip adding extra sugar!

4. Evaporated milk – Adds body and gives the pudding a deep creaminess.

5. Whole milk – Thins the mixture just enough while keeping it nice and rich.

6. Ground cinnamon – A sprinkle on top before serving adds flavor and makes it feel extra homey.

Instructions

1. Rinse the rice.

Rinse the rice under cold water until it runs mostly clear. This keeps your pudding from getting too thick or sticky.

2. Cook the rice.

In a large pot, bring the 7 cups of water and cinnamon sticks to a boil. Add the rinsed rice, lower the heat, and simmer uncovered for about 20 minutes or until rice is tender.

3. Add the milks.

Remove the cinnamon sticks. Stir in the sweetened condensed milk, evaporated milk, and whole milk. Stir well to combine.

4. Simmer and stir.

Continue to simmer the mixture over low heat for about 25–30 minutes, stirring every few minutes so it doesn’t stick. It should get creamy and slightly thick.

5. Taste and adjust.

Give it a taste—some people like it thicker or sweeter. If it’s too thick, add a splash of milk. If it’s not sweet enough, a bit of brown sugar or honey will do the trick.

6. Serve warm or chill.

Serve warm right from the pot or let it cool and refrigerate for a cold treat later. Sprinkle with ground cinnamon before serving.

Nutrition Facts (Per Serving)

• Calories: 280
• Carbohydrates: 50g
• Protein: 6g
• Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 110mg
• Sugar: 30g
• Fiber: <1g

Tips

1. Add-ins: Try raisins, shredded coconut, or chopped pecans.

2. Milk swap: You can use almond milk or oat milk for a dairy-free version (but the flavor will change).

3. Extra spice: A pinch of ground nutmeg or clove adds a fun twist.

4. Thicker version: Let it simmer a bit longer and cool—thickens as it sits!

5. Storage: Store in an airtight container in the fridge for up to 4 days.

What’s the Best Way to Store Arroz con Leche?

Let it cool, then transfer to an airtight container. Keep it in the fridge, and it should stay good for about 4 days. It thickens as it cools, so you might want to stir in a bit of milk before serving.

Can I Freeze Arroz con Leche?

Technically yes, but I don’t recommend it. The texture changes after freezing—it can get grainy or watery. It’s much better enjoyed fresh or from the fridge.

Serving Suggestions

1. Warm with a dusting of cinnamon and a drizzle of honey

2. Chilled with raisins stirred in

3. Topped with a few slices of banana

4. Alongside a mug of Mexican Hot Chocolate for the ultimate cozy night

FAQ

Conclusion

If you’ve never made arroz con leche, this is the recipe to start with. It’s cozy, simple, and full of flavor—and one of my favorite ways to wrap up a meal or enjoy a sweet breakfast.

Let me know how yours turns out! I’d love to hear your twist on it, or if you grew up with a different version. Leave a comment or tag me when you share it—I love seeing your kitchen creations!