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–+ servings
Three blue plates with three dishes of Arroz Con Leche sitting on top of them and a bunch of flowers and flower petals all around them.
Kate Ramos

Authentic Arroz Con Leche Recipe

Luscious, practically foolproof, and utterly delicious, this creamy Arroz Con Leche recipe is the perfect balance of rich and sweet. Serve warm or cold topped with strawberries in the spring or stir in plump raisins in the winter. Naturally gluten-free!
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Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Mexican
Calories: 110
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Equipment

Method
 

  1. Cook rice in water. Combine rice, water, and cinnamon sticks in a large (5 quart) saucepan or Dutch oven. Bring to a boil, then reduce heat to a simmer and cook 5 minutes. Stir occasionally to dislodge any rice stuck to the bottom.
  2. Add milks. Add evaporated milk, sweetened condensed milk, and salt and bring to a boil over medium heat (be careful not to let it boil over). Turn the heat to medium-low or low so that the milk mixture is gently simmering and cook uncovered until the rice is tender. Start checking after 20 minutes but it could take as long as 30 minutes. Stir frequently to prevent rice from sticking to the bottom.
  3. Serve. Once rice is tender, remove immediately from the heat. It's okay if it is soupy, it will thicken as it sits. Cover and let cool 30 minutes to thicken up. Remove the cinnamon sticks and serve warm, room temperature, or cold with sliced strawberries or a dusting of ground cinnamon.

Nutrition

Serving: 1gCalories: 110kcalCarbohydrates: 15gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 15mgSodium: 100mgFiber: 1gSugar: 8g

Video

Notes

  1. Watch the pot: After you add the milks you want the pudding to be at a gentle simmer but not so much that it is boiling over. Stir frequently to prevent boil overs and sticking.
  2. Let cool: If the pudding is too thin, let cool for at least 30 minutes. It will thicken as it cools. You could also refrigerate it to make it even thicker.
  3. Toppings: Have fun with it! Add fresh fruit like strawberries, mango, or raspberries or dried fruit like raisins or dried apricots. You could also add toasted coconut or toasted nuts.
  4. Make-ahead/storage: You can make the pudding up to 5 days in advance and store in an airtight container in the refrigerator. Reheat in the microwave with a splash of milk or on the stove top. You could also serve it cold straigt from the refrigerator. I don't recommend freezing.

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