Arroz con Leche (Mexican Rice Pudding)
This creamy and comforting Arroz con Leche (Mexican Rice Pudding) is made with long-grain rice, milk, canela, and sweet raisins. It’s a traditional Mexican dessert that’s simple, cozy, and perfect for breakfast or an after-dinner treat.
Servings: 8 servings
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
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