Arroz con Leche (Mexican Rice Pudding)
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Updated Oct 08, 2025, Published Jan 13, 2024
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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!
Summarize & Save This Content On
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
I absolutely love all of your recipes thank you so much for sharing
I can’t wait to try this recipe. My grandfather would make this for me many times throughout my childhood and it is one of my fondest memories of him and also was one of my favorite things to eat for breakfast! Thank you for sharing this.
Hi,I’m getting ready to make arroz con leche for dessert tonight. On your blog, you call for 4 cups of water, but I’m also looking at the recipe in your cookbook. In the book’s recipe, it says 3 1/2 cups of water. Does one yield better results than the other?
Thank you, Cindy
I love this. I tried this today without raisins. It was delicious. Thank you for sharing your family recipes.
Very much a childhood tradition and wonderful memories. Introduced it to my wife and she’s like where has this been all my life. Love it.
So this recipe is pretty good. I’ve made something similar many times with the cans of evaporated milk and condensed milk, but it always turns out with such a weird taste when I use those. Not sure if it’s the evap milk or the condensed, but I’ll eat a spoonful and it seems to taste perfect, then I get the weirdest aftertaste that I just don’t like. Is that just part of the way it tastes? Or am I doing something wrong, like burning the milk? I love arroz con leche and I’m so disappointed that every time I try to make it it turns out horrible. No one else will eat it either.
I made it once with just milk, sugar, and an egg and it came it pretty good(I thought) but not others. Bland or idk what that time lol.
Help, what am I doing wrong?!
AMAZING recipe! I love raisins but I only had three tiny snack boxes of Sunmaid Raisins so that’s what I used. It was a small amount but perfect to my taste! I love this recipe because it’s not overwhelmingly sweet (but again, I used far less raisins). If you haven’t purchased the Muy Bueno cookbook, I highly recommend that as well! I just purchased after finding the Muy Bueno Horchata recipe-the BEST recipe EVER. Recipes are fabulous!! Muy Bueno indeed!!
Love the flavor!
When finished cooking, there is a lot of liquid remaining. Draining was not mentioned but I only left enough to cover the rice before refrigerating to serve cold. Would the rice absorb all the liquid if kept? Should all the liquid be kept if refrigerating (I suppose only some liquid is ladled if serving warm).
8 servings at 216 calories/serving is stated but nowhere is a serving size mentioned. Please provide.
Thank you for sharing this recipe.
Mexican Arroz con leche is the best. My Mom would make it for us on weekends and it brings back very special memories of her. One teeny addition, I added 1/4 tsp of Mexican vanilla because I remember Mom doing that and it really turned it up a notch.
I did it!! I did it!! I did it!! This came out so deliciously yummy!! The creaminess and just the right amount of sweetness hit the spot. My house smells wonderful!! And the most special thing about this is I was able to make this with my 4 year old grandson. He gives this a big thumbs up. Thank you so much Yvette and Mama!! We made a memory today. Happy in Las Cruces !!