Warm and creamy, hearty and delicious, this Arroz con Leche recipe is a real winner for breakfast or dessert. Between the warm flavors of cinnamon and cloves and the addition of plump, chewy raisins there’s nothing quite so cozy and comforting as this Mexican rice pudding — it’s like a hug in a mug!

overhead shot of 3 footed glass goblets of arroz con leche topped with raisins and garnished with cinnamon sticks on a hand-painted serving tray.

I have so many fond memories of this arroz con leche from my childhood – I can close my eyes while it’s simmering on the stovetop and it smells like my abuelita’s house. I’m so thankful I have a video of my mom and I in the kitchen where she shares how to make arroz con leche. I just wish you could scratch and sniff the screen!

What is Arroz con Leche?

Mexican arroz con leche is a delightful variation of rice pudding. It literally translates to “rice with milk,” which is fitting for this recipe! Rice is cooked with milk, sugar, and spices to a porridge-like consistency that is enjoyed for both breakfast and dessert in Mexico.

Every Latin American country has its own version of arroz con leche, and it seems that every family has their own special recipe. Some versions call for egg, citrus, or chocolate, but my mom’s recipe is extra special because it uses only staple pantry ingredients.

My mom uses long-grain rice, two kinds of milk, and whole spices like cinnamon and cloves to make her arroz con leche. She also adds plump raisins to the mix, offering sweet bursts of flavor throughout. This same recipe is in our first cookbook, so you know we love it dearly!

Why You’ll Love This Arroz con Leche Recipe

I may be biased, but as far as I’m concerned, this is the best arroz con leche recipe of all time. Here’s why:

  • Unlike many rice pudding recipes that use pre-cooked rice, my mom’s recipe does just the opposite. By cooking the rice in the sweet and lightly spiced milk mixture, the grains are completely permeated with the cozy flavor we all adore. 
  • This method also makes for a better, creamier pudding consistency — the grains of rice maintain their bite and the sauce becomes deliciously thick.
  • If you’re on a tight budget, this easy arroz con leche recipe will be your best friend. It’s one of the cheapest Mexican desserts around, requiring fewer than 10 pantry staples!

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

As promised, you don’t need much to make this authentic Mexican rice pudding recipe. Here are all the ingredients for arroz con leche:

  • Water: Easy enough, right? If possible, start with filtered water for the best taste.
  • Cinnamon Sticks & Whole Cloves: For infusing our arroz con leche with comforting warmth. Whole spices last indefinitely on your shelves, making them a smart investment.
  • Salt: Even dessert needs seasoning! While I don’t add much, if you’re on a strict no-salt diet, try adding the zest of an orange instead.
  • Long-Grain Rice: Plain long-grain white rice is an inexpensive and versatile pantry ingredient. Feel free to swap in ritzier versions like basmati, or use long-grained brown rice for a more nutritious dish.
  • Evaporated Milk & Sweetened Condensed Milk: For all the creamy vibes using only cans from the pantry. No fresh dairy needed!
  • Raisins: For juicy bursts of fruity sweetness throughout. Feel free to swap in your favorite dried fruit here including cherries, apricots, or cranberries. Just be sure to chop any larger fruits into smaller bite-sized pieces for even distribution.
  • Ground Cinnamon: For sprinkling with an extra layer of flavor when serving.
overhead shot of ingredients needed to make arroz con leche (mexican rice pudding) measured out on a grey table.

How to Make Arroz con Leche

As promised, making my Mom’s Mexican arroz con leche recipe is super simple. Here’s how:

Step 1: Make Cinnamon Tea. Over high heat, bring the water to a boil with the cinnamon sticks, cloves, and salt. Remove from the heat and cover. Steep for about 45 minutes to 1 hour. Remove cinnamon sticks and cloves and discard.

Step 2: Simmer Rice. Add rice to the cinnamon tea and bring to a boil over medium heat. Reduce the heat to a simmer and cook for 20 minutes.

Step 3: Add Remaining Ingredients. Add the evaporated milk, condensed milk, and raisins, and continue to cook over low heat for about 5 minutes. Stir gently but be careful not to stir too much so the rice doesn’t get mushy.

Step 4: Garnish & Serve. Serve warm in bowls, or allow to chill overnight in the refrigerator. Sprinkle with a bit of cinnamon before serving for an extra punch of flavor. Enjoy!

enameled dutch oven filled with arroz con leche (Mexican rice pudding) cooking on the stovetop.

Optional Variations 

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

While I love this simple arroz con leche recipe just the way my mom makes it, there is always room for you to customize just about any recipe to fit your needs and preferences. Here are a few options to consider:

  • Atole de Arroz: For a warm and silky beverage version of arroz con leche, simply transfer it to a blender and purée until smooth.
  • Arroz con Dulce: Also known as arroz con leche de coco, this naturally vegan tropical-flavored version is popular in Puerto Rico. To make it, swap in canned full-fat coconut milk for the evaporated milk and use canned vegan sweetened condensed milk, preferably made from coconut milk to double down on the tropical flavor.
  • Vanilla or Almond Rice Pudding: Feel free to add a split vanilla bean or about a teaspoon of vanilla extract or paste. You can also opt to use almond extract for more of an amaretto vibe if you prefer.
  • Vegan Arroz con Leche: Use canned full-fat coconut milk instead of evaporated milk. The coconut flavor is delicious in this application! Alternatively, you may be able to source vegan evaporated milk alongside sweetened condensed coconut or oat milk at your grocery store.
wooden spoon in a footed glass goblet filled with raisin-flecked arroz con leche.

Serving & Topping Suggestions 

The great thing about this Mexican rice pudding is that it’s perfect for eating any time of day, all year round. I love this arroz con leche for breakfast and for dessert (or even for a quick snack). It’s great hot from the stove or cold from the fridge and needs no accompaniments, but also plays nicely with others. Here are a few topping suggestions to try:

  • Soak the raisins in brandy, rum, or tequila for a boozy bite. For a non-alcoholic version, try using orange juice instead!
  • Sprinkle the top with ground cinnamon, nutmeg, or pumpkin pie spice for an added boost of warmth. 
  • You can also garnish with orange zest for a pretty pop of color and a lovely hit of freshness.
  • Chopped pecans, walnuts, or sliced almonds.
  • Dried cherries or cranberries can be used in place of raisins if you prefer. 

Expert Tips & Tricks

  • Be gentle! Make sure to simmer your rice rather than boil it to keep the grains intact and prevent burning. When you add the dairy and other ingredients to the pot, you’ll need to stir constantly to ensure nothing sticks to the bottom, but again, use a soft hand. The best part about this recipe is that the rice still has a bit of bite!

Storage Instructions

  • Refrigerate: Arroz con leche can be stored in an airtight container in the fridge for up to 5 days.
  • Reheat: Reheat arroz con leche in a pot on the stove or in a microwave safe bowl. You may need to add a splash of water or milk since it will thicken in the fridge.
horizontal hero shot of 3 goblets of arroz con leche on a multicolored hand-painted floral serving tray.

Frequently Asked Questions

Is arroz con leche healthy?

I’m not a registered dietician, but I’d consider arroz con leche to be healthy-ish. There’s not a ton of added sugar (just what’s in the condensed milk) and it’s relatively low-fat. The amount of protein will depend on the type of evaporated milk you use—dairy will have much more than vegan versions. 
To amp up the nutritional stats, try using brown rice (though it’ll take about twice as long to cook if you do). 

What does arroz con leche have in it? Is it gluten-free?

It depends. Like most authentic Mexican recipes, there are approximately a gazillion different ways to make arroz con leche. Most versions have at least some overlap including rice, some kind of milk, and canela. Aside from that, all bets are off! My mom’s recipe calls for just water, cinnamon sticks and ground cinnamon, whole cloves, evaporated and condensed milk, and raisins.

Can babies have arroz con leche? 

If your tot is able to handle solids, arroz con leche should be fine. If not, you could always purée it to make atole. 

Is arroz con leche a dessert? Is it breakfast?

Yes, and yes! Growing up, we ate this Mexican rice pudding for both breakfast and dessert.

Is arroz con leche the same as rice pudding?

Rice pudding is a broad category that spans the globe. Arroz con leche is a Latin interpretation of rice pudding, popular in Spain, Mexico, Puerto Rico, Cuba, and across South America.

Is arroz con leche served cold or hot?

Either! I love it both ways. 

Is arroz con leche Cuban? What are the origins of arroz con leche?

Yes, Cubans can lay claim to arroz con leche, but it isn’t specifically Cuban—there’s arroz con leche cubano, arroz con leche mexicano (like this recipe), arroz con leche peruviano, and more.
While it’s hard to know for sure, food historians believe arroz con leche originated in Spain, likely adapted from Arabic Moors who first introduced spices to the Iberian Peninsula in the Middle Ages. The first recorded recipe was published in a Spanish cookbook in 1607. Spanish colonizers then brought the recipe with them across the sea, leading to Latin American countries adapting their particular versions.

Can you make arroz con leche without condensed milk?

Sweetened condensed milk makes it richer and creamier, but it can also be omitted or substituted with a mixture of ¾ cup more milk and ¾ cup sugar instead.

What is the best rice for making arroz con leche?

I personally love using long-grain white rice for rice pudding. Many other recipes call for shorter-grained or sticky rice instead, but I love the texture that long-grain rice gives. Basmati rice also fits the bill!

Can I use brown rice to make arroz con leche?

If you’re trying to up your fiber intake or lower the glycemic impact of your arroz con leche, use long-grain brown rice instead. Just note that you may need to simmer your rice a bit longer for the correct consistency, as brown rice usually takes longer to cook than white.

Can I make this rice pudding recipe ahead of time?

You sure can! While I love eating arroz con leche hot from the stove, it is equally delicious served cold. It will keep in a lidded container in the refrigerator for up to a week.

Can I freeze arroz con leche?

Due to the creamy nature of this recipe and the texture of the rice, I don’t recommend that you freeze it. That said, you can freeze it for up to a month. Just expect the rice grains to be a little soggy and broken.

More Rice Pudding and Breakfast Recipes

If you made this easy Arroz con Leche recipe, please be sure to rate and review it below! I’d love to know how it turned out for you.

overhead shot of 3 footed glass goblets of arroz con leche topped with raisins and garnished with cinnamon sticks on a hand-painted serving tray.

Arroz con Leche (Mexican Rice Pudding)

5 (16 ratings)
A thick and creamy rice pudding served for breakfast or dessert with warm flavors of cinnamon and plump raisins.
Print Pin Rate
Yield: 8 servings
Prep Time: 3 minutes
Cook Time: 25 minutes
Steeping: 1 hour
Total Time: 1 hour 28 minutes

Ingredients

Equipment

Instructions 

  • Over high heat, bring the water to a boil with the cinnamon sticks, cloves, and salt.
  • Remove from the heat and cover. Steep for about 45 minutes to 1 hour.
  • Remove cinnamon sticks and cloves and discard. Add rice and over medium heat boil for 20 minutes.
  • Add the evaporated milk, condensed milk, and raisins and continue to cook over low heat for about 5 minutes. Stir gently but be careful not to stir too much so rice doesn’t get mushy.
  • Ladle into bowls and sprinkle with cinnamon.

Video

Notes

  • Arroz con Leche can be served hot or cold, for breakfast or dessert.
  • Refrigerate: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Freezing is not recommended.
  • Reheat: Reheat arroz con leche in a pot on the stove or in a microwave-safe bowl. You may need to add a splash of water or milk since it will thicken in the fridge.
Optional Variations:
  • Atole de Arroz: For a warm and silky beverage version of arroz con leche, simply transfer it to a blender and purée until smooth.
  • Arroz con Dulce: Also known as arroz con leche de coco, this naturally vegan tropical-flavored version is popular in Puerto Rico. To make it, swap in canned full-fat coconut milk for the evaporated milk and use canned vegan sweetened condensed milk, preferably made from coconut milk to double down on the tropical flavor.
  • Vanilla or Almond Rice Pudding: Feel free to add a split vanilla bean or about a teaspoon of vanilla extract or paste. You can also opt to use almond extract for more of an amaretto vibe if you prefer.
  • Vegan Arroz con Leche: Use canned full-fat coconut milk instead of evaporated milk. The coconut flavor is delicious in this application! Alternatively, you may be able to source vegan evaporated milk alongside sweetened condensed coconut or oat milk at your grocery store.
Calories: 216kcal, Carbohydrates: 42g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 13mg, Sodium: 135mg, Potassium: 313mg, Fiber: 2g, Sugar: 13g, Vitamin A: 108IU, Vitamin C: 2mg, Calcium: 149mg, Iron: 1mg
Author: Yvette Marquez
Course: Breakfast, Dessert, Snack
Cuisine: Mexican

Photography by Jenna Sparks 
Originally published: November 2014. This recipe is also published in the Muy Bueno cookbook.