Authentic Mexican Arroz con Leche (Mexican Rice Pudding) Recipe

There’s nothing like a warm bowl of Arroz con Leche to make you feel like you're back at home in Mexico. This creamy, cozy rice pudding is full of cinnamon flavor and sweet milk. This comforting dessert has been around for centuries, originating from Spain and gaining popularity across Latin America as a favorite for family gatherings and celebrations. The best part? It’s so simple to make! Watch the full recipe during the YouTube premiere on October 16th at 11:00 a.m.

Ingredients for Mexican Arroz con Leche (Serves 4-6)

• 1 cup of rice, well rinsed

• 3 cups of water

• 1 slice of lime peel (to cut the starchy flavor and add a light aroma)

• 1 long or 2 short cinnamon sticks

• 3 cups of whole milk

• 1 can of sweetened condensed milk

• 1 can of evaporated milk

• ½ teaspoon of vanilla extract

• ⅓ cup of raisins — optional, but traditional in many Mexican households

Instructions

Step 1: Cook the Rice

Bring 3 cups of water to a boil in a pot. Once it’s boiling, add the rinsed rice, lime peel, and cinnamon sticks. Cover and cook for about 15 minutes, until the rice is tender but still al dente. Remove the lime peel and set aside.

Step 2: Prepare the Milk Mixture

While the rice is cooking, mix your three milks — regular milk, sweetened condensed milk, and evaporated milk — in a separate saucepan. Add the vanilla. Warm this mixture gently over low heat so it’s ready to go when our rice is tender.

Step 3: Combine and Simmer

When the 15 minutes are up and most of the water has evaporated from the rice (but it’s not completely dry), pour in the warm milk mixture. Turn the heat to medium until it starts to bubble, then reduce it to medium-low. Continue stirring to prevent the mixture from sticking to the bottom of the pan.

Step 4: Thicken and Finish

Continue cooking for about 15 minutes, uncovered and stirring constantly. The mixture will thicken and become creamy. Once the pudding has thickened to your liking, remove the cinnamon sticks and stir in the raisins, if using. The hot pudding will plump them up nicely.

Let it rest for about 10 minutes.

Note on pudding thickness: once the arroz con leche cools, it will become thicker. This is something to consider when deciding when to turn off the heat.

Conclusion

This Authentic Mexican Arroz con Leche recipe is creamy, comforting, and full of cinnamon flavor — the perfect dessert for fall or any time of year. Whether you enjoy it warm or chilled, it’s sure to become one of your all-time favorite desserts.

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Notes & Tips

• Don’t skip rinsing the rice — it helps remove excess starch and keeps the texture silky instead of gummy.

• If you prefer your Arroz con Leche sweeter, you can add a few tablespoons of sugar to taste.

• Serve it warm for a cozy fall dessert or chilled for a refreshing treat.

• This dessert thickens as it cools, so add a splash of milk when reheating if needed.

FAQ – Common Questions About Arroz con Leche

Q: What is the difference between Mexican arroz con leche and regular rice pudding?

Mexican arroz con leche is made with cinnamon sticks, sweetened condensed milk, and sometimes lime peel, giving it a distinctive aroma and rich flavor.

Q: Can I make arroz con leche without condensed milk?

Absolutely. Replace the condensed milk with regular milk and add sugar to taste. It will be lighter but still flavorful.

Q: How do I keep arroz con leche from sticking to the pot?

Stir constantly, especially after adding milk. Use a long-handled spoon and keep the heat low to medium.

Q: Can arroz con leche be made ahead of time?

Absolutely! It stores well in the fridge for up to three days. Reheat gently and add a little milk to loosen the texture.