Arroz con Leche (Mexican Rice Pudding)
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Updated Oct 08, 2025
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Warm, creamy, and full of comforting flavor, this Arroz con Leche (Mexican Rice Pudding) is a traditional dessert that tastes like home. Made with simple pantry ingredients like rice, milk, cinnamon, and raisins, it’s sweet, cozy, and perfect for breakfast or dessert.
I have so many fond memories of this dish from my childhood. The smell of cinnamon and cloves simmering on the stove takes me right back to my abuelita’s kitchen. It’s the kind of recipe that fills the whole house with warmth and nostalgia. I’m thankful to have a video of my mom and I making arroz con leche together so I can relive those special moments every time I cook it.
If you love traditional Mexican desserts, this one is a must-try. It’s creamy, comforting, and easy to make, proving that the simplest recipes are often the most meaningful.
What is Arroz con Leche?
Arroz con leche literally means “rice with milk.” It’s Mexico’s version of rice pudding made by simmering rice with milk, sugar, and spices until it becomes thick and creamy.
Every Latin American country has its own take on this comforting dessert, but this one is my mom’s traditional Mexican version. It’s made with simple pantry staples, whole spices, and a touch of sweetness from condensed milk and raisins.
This same recipe is in our first cookbook, so you know we love it dearly!
Why You’ll Love This Recipe
- Simple ingredients: Made with rice, milk, and a few cozy spices you probably already have on hand.
- Creamy texture: Cooking the rice directly in milk infuses every grain with rich flavor.
- Comforting and nostalgic: Just like the arroz con leche abuelita used to make.
- Budget-friendly: You only need a few affordable pantry ingredients.
- Versatile: Enjoy it warm, chilled, or with a seasonal twist like my Pumpkin Arroz con Leche.
Ingredients & Substitutions
You don’t need much to make this classic Mexican rice pudding recipe.
- Water: Filtered water will give you the best flavor.
- Cinnamon sticks and whole cloves: Infuse the pudding with cozy, warm spice.
- Salt: Balances the sweetness.
- Long-grain rice: Basic white rice works perfectly. You can also use basmati or long-grain brown rice (brown rice takes longer to cook).
- Evaporated milk and sweetened condensed milk: Create a rich, creamy consistency with no need for fresh dairy.
- Raisins: Add sweetness and texture. You can substitute with chopped dried cranberries, apricots, or cherries.
- Ground cinnamon: For sprinkling on top before serving.
Find the complete list of ingredients and measurements in the printable recipe card below.
How to Make Arroz con Leche
Step 1: Make cinnamon tea. Bring water, cinnamon sticks, cloves, and salt to a boil. Remove from heat, cover, and steep for 45 minutes to 1 hour. Strain and discard the spices.
Step 2: Simmer the rice. Add rice to the cinnamon tea and bring to a boil. Reduce the heat and simmer for about 20 minutes.
Step 3: Add the milk and raisins. Add evaporated milk, condensed milk, and raisins. Continue to cook over low heat for 5 minutes, stirring gently so the rice doesn’t get mushy.
Step 4: Serve and garnish. Serve warm in bowls or chill overnight in the refrigerator. Sprinkle with ground cinnamon before serving.
Serving Suggestions
Arroz con leche is delicious warm or cold and can be served for as a Mexican breakfast, dessert, or an afternoon treat. Try it with:
- A sprinkle of cinnamon, nutmeg, or pumpkin pie spice.
- Orange zest for a bright citrus touch.
- Toasted nuts like almonds, pecans, or walnuts.
- Soaked raisins in rum, brandy, or orange juice for extra flavor.
- Homemade pumpkin purée stirred in for a fall twist.
Expert Tips & Tricks
- Simmer gently: Keep the heat low once you add the milk so it doesn’t curdle or burn.
- Stir softly: Stir often but gently to prevent sticking and breaking the rice.
- Don’t overcook: The pudding will continue to thicken as it cools.
- Adjust sweetness: Add a little extra condensed milk if you like it sweeter.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Reheat: Warm on the stovetop or in the microwave with a splash of milk or water.
- Freeze: Not recommended because the texture will change after thawing.
Frequently Asked Questions
Long-grain white rice works best. It stays fluffy and holds its shape. Basmati rice also works, but short-grain rice will make it thicker and stickier.
Yes. Replace it with ¾ cup milk and ¾ cup sugar. It won’t be quite as creamy but will still be delicious.
You can, but it will take longer to cook. Simmer until the rice is tender and adjust the liquid as needed.
Either way. I love it warm in the winter and chilled straight from the fridge in summer.
Yes. Replace evaporated and condensed milk with canned coconut milk and sweetened condensed coconut milk. It’s slightly tropical but still comforting.
Arroz con leche is Mexico’s version of rice pudding, flavored with canela and often with raisins. It’s a creamy, spiced dessert that feels like home.
More Mexican Desserts You’ll Love
If you tried this Arroz con Leche or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Arroz con Leche (Mexican Rice Pudding)
Equipment
Ingredients
- 4 cups water
- 2 cinnamon sticks
- 3 to 5 whole cloves
- ¼ teaspoon salt
- ¾ cup long-grain rice
- ¾ cup evaporated milk
- ½ cup sweetened condensed milk
- 1 cup raisins
- 1 tablespoon ground cinnamon, for sprinkling when serving
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
- Rice: Long-grain white rice gives the best texture. Brown rice can be used, but increase the cook time by 15 to 20 minutes.
- Sweetness: Add more condensed milk if you prefer it sweeter.
- Raisins: Soak in rum, brandy, or orange juice before adding for extra flavor.
- Pumpkin version: For fall, stir in ½ cup of pumpkin purée and 1 teaspoon pumpkin pie spice for a cozy twist. Try my Pumpkin Arroz con Leche for the full recipe.
- Storage: Store in an airtight container for up to 5 days. Reheat with a splash of milk or water before serving.
- Make ahead: This pudding thickens as it cools, making it even creamier the next day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
This is what I’m making at this moment since the birria is gone for my husband’s lunch. We love adding raisins, pecans and sometimes even coconut – tan riquísimo!
I made it as directed the first time. very good! reminds me of grandmothers. Second time I decreased the condensed milk a touch and added a couple more cinnamon sticks, super tasty!
Thank you so much for a wonderful Video and with your momma too. I have leftover rice and wanted to make this for my restaurant, Kitchen Manager who stays with us. He is Mexican and would so love a taste of home, be it, his momma is not here. My question is, can I make this with leftover rice and Maybe just soak the rice I have ( To reconstitute it ) In Very warm leche with the Cinnamon sticks and then follow the recipe? Your thought? If you think I can do this, how much of my leftover rice would you suggest? I appreciate your family recipe and your advice. Thank you so much.
Hello! This recipe sounds lovely! About how many servings does it make though?
And could I easily double it or would I need to use less water?
Hola Veronica! This recipes makes about 8 servings. Yes, feel free to double it!
El arroz con leche es Peruano no mexicano
This is delicious! We substitute 2 cups instant brown rice instead of 3/4 cup long grain rice. It cooks up well and is wonderful for an alternative to oatmeal!
My grandma would always make this for me on rainy days! Brings back so many memories! 🙂 Need to make some soon! Thanks for sharing.
Listening to you talk made remember when my mother used to make this for us on cold winter days for breakfast. She used to serve it with cinnamon toast. So delicious.
My kids still love to eat this and have even requested it for dinner.
Thank you for sharing this recipe.
This recipe has all the good stuff that I like, and it’s easy to make. I substituted with coconut milk and added a teaspoon of coconut sugar. It turned out great!
Thank you Yvette for having me join you in this memorable video. Brought a lot of wonderful memories of when I was young and having my nieces and nephews at Mom’s house. Now I have new memories with my grand children enjoying this traditional dish.
LOVE YOU !!!!!!!
Thank you Yvette for the nice recipe.