Mexican Rice Pudding (Arroz Con Leche)

This Mexican rice pudding is thick, creamy, and flavored with cinnamon and vanilla in every bite. Also known as arroz con leche, it’s made with simple ingredients like long-grain rice, whole milk, sugar, and cinnamon sticks, then slowly simmered until rich and comforting. You can serve it warm or chilled, depending on how you like it.

Why You’ll Love This Arroz Con Leche Recipe

This Mexican rice pudding is a simple dessert where the ingredients don’t sound like much on their own, but together they turn into something really good. The rice slowly cooks with whole milk and sugar until thick and creamy. For the flavor, I just used cinnamon sticks and vanilla to give it that warm arroz con leche taste in every bite.

It’s also made without condensed milk or evaporated milk, which keeps the recipe really straightforward. You only need a handful of basic ingredients, and most of the work is just letting everything simmer until the rice is soft and the pudding reaches the right consistency.

And I love that you can eat it either way. Serve the arroz con leche warm when you want something cozy, or chill it in the fridge for a thicker, colder dessert. A little ground cinnamon on top is usually all it needs, but raisins or chopped nuts are great too.

Ingredients

For the Mexican rice pudding:

• 2 ½ cups water
• 1 cup long-grain white rice
• 2 cinnamon sticks
• ¼ teaspoon kosher salt
• 4 cups whole milk
• 1 cup granulated sugar
• 1-2 teaspoons vanilla extract

Optional toppings:

• Ground cinnamon
• Chopped nuts
• Raisins

How To Make Mexican Rice Pudding

Step 1: Cook The Rice With Cinnamon

Add the water, long-grain white rice, cinnamon sticks, and kosher salt to a large pot or Dutch oven.

Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and cook for about 15 minutes, or until the rice has absorbed most of the water and started to soften.

Cooking the rice with the cinnamon sticks first gives the rice a warm, fragrant flavor before the milk is added.

Step 2: Add The Milk And Sugar

Stir in the milk and granulated sugar. Bring the mixture back to a gentle boil, then immediately lower the heat so it simmers slowly. You don’t want the milk boiling aggressively, or it can scorch on the bottom of the pot.

Step 3: Simmer Until Thick And Creamy

Let the arroz con leche simmer for 25-30 minutes, stirring frequently, until the rice is tender and the mixture is thick and creamy.

The pudding will continue to thicken as it cools, so don’t worry if it looks slightly loose while it’s still hot. If you like a thicker rice pudding, simmer it a few minutes longer. If you like it creamier and looser, remove it from the heat a little sooner.

Step 4: Serve Warm Or Chilled

Remove the cinnamon sticks before serving. Serve the arroz con leche warm right away, or let it cool and refrigerate it for at least 2 hours if you prefer it chilled.

Garnish with ground cinnamon, chopped nuts, or raisins if desired. A little cinnamon on top makes it look classic, while nuts add crunch and raisins add chewy sweetness.

My Expert Tips For The Best Arroz Con Leche

• Use long-grain white rice. It softens nicely while still holding its shape, which gives the Mexican rice pudding a creamy texture without becoming overly sticky or mushy.
• Cook the rice in water first. I get better results when the rice has time to soften before the milk goes in. It shortens the amount of time the dairy has to simmer and makes it much easier to avoid scorching.
• Use whole milk for the creamiest texture. The extra fat gives the pudding a richer, smoother consistency than lower-fat milk without needing condensed or evaporated milk.
• Keep the cinnamon sticks in while it simmers. They slowly infuse the rice and milk with cinnamon flavor without making the pudding gritty. I save ground cinnamon for sprinkling over the top at the end.
• Use low heat once you add the milk. You want a gentle simmer rather than a hard boil. Higher heat can scorch the milk on the bottom before the rice pudding has enough time to thicken properly.
• Stir frequently and scrape the bottom of the pot. This is especially important during the last part of cooking. Use a wooden spoon or silicone spatula to get into the corners and keep the rice from settling and sticking.
• Take it off the heat while it still looks slightly loose. This was one of the biggest things I learned while making it. Arroz con leche thickens quite a bit as it cools, so if it looks perfectly thick in the pot, it can end up too firm later.
• Adjust the consistency with milk. If the pudding gets thicker than you want, stir in a splash of whole milk until it loosens back up. I do the same thing when reheating leftovers.
• Add toppings just before serving. Ground cinnamon can go on anytime, but I wait to add chopped nuts and raisins until serving so the nuts stay crunchy and the toppings keep their texture.

How To Store And Reheat Mexican Rice Pudding

• In the fridge: Let the Mexican rice pudding cool, then transfer it to an airtight container and refrigerate for up to 4 days. It will thicken as it chills, so don’t worry if the texture is firmer the next day.
• To serve chilled: Give it a good stir before serving. If it’s thicker than you like, mix in a splash of whole milk until it reaches the consistency you want.
• To reheat: Warm the rice pudding in a saucepan over low heat, stirring frequently. Add a little milk as it heats to loosen the texture and bring back that creamy consistency.
• In the microwave: Reheat individual portions in 30-second intervals, stirring between each one. Add a splash of milk before or during reheating if needed.
• In the freezer: I don’t recommend freezing arroz con leche. The rice can become mushy and the milk mixture may separate after thawing, so the texture is much better when it’s stored in the refrigerator.

Mexican Rice Pudding FAQs

What is Mexican rice pudding?

Mexican rice pudding, also called arroz con leche, is a creamy dessert made by slowly cooking rice with milk, sugar, and cinnamon. This version also has vanilla for extra flavor and is made with whole milk instead of condensed or evaporated milk.

What kind of rice is best for arroz con leche?

Long-grain white rice works best for this recipe. It becomes tender and releases enough starch to make the milk creamy while still keeping some texture. I wouldn’t use instant rice since it cooks too quickly and won’t give you the same consistency.

Can I make Mexican rice pudding without condensed milk?

Yes. You don’t need condensed milk to make creamy Mexican rice pudding. This recipe uses whole milk and granulated sugar, which gives you more control over the sweetness while still creating a rich, creamy texture.

Can I use a different type of milk?

Whole milk gives me the best balance of richness and creaminess, but 2% milk will work if that’s what you have. I wouldn’t recommend skim milk since the pudding won’t be quite as rich. You can also use a dairy-free milk, though the flavor and consistency may change.

Why is my arroz con leche too thick?

Arroz con leche continues to thicken as the rice absorbs more liquid, especially after it cools. If yours becomes thicker than you want, simply stir in a little whole milk until it reaches your preferred consistency.

Why is my Mexican rice pudding too thin?

If the pudding is still very loose, it probably needs a little more time to simmer. Continue cooking it gently while stirring frequently. Just remember to remove it from the heat while it’s still slightly looser than you want since it will thicken as it cools.

Is arroz con leche served warm or cold?

Both are traditional ways to enjoy it. I like it warm straight from the pot when it’s extra creamy, but you can also refrigerate it for at least 2 hours and serve it chilled for a thicker texture.

Do you have to add raisins to arroz con leche?

No. Raisins are completely optional. You can serve Mexican rice pudding plain with ground cinnamon or add chopped nuts, raisins, or both depending on what you like.

More Dessert Recipes to Try

• Milk cake
• Oreo tres leches cake
• Sopapilla cheesecake
• Brown butter carrot cake
• Bread pudding with vanilla sauce