This Arroz Con Leche recipe is perfectly creamy & sweet every time! Make it at home using 3 different types of milk that you can enjoy either warm or cold. So good!
🗒️ In This Post
**This post was originally published on Nov 2018. It has been updated to be more helpful.
Arroz Con Leche Always a Fave!
I love creamy desserts like Mexican flan and Budin De Pan but this one is always my preferred go-to dessert.
Light, creamy, rich, and sweet, this easy Arroz Con Leche recipe goes perfectly with fruit or on its own!
Arroz con leche is one of the most popular desserts in Latin America and also one of the only desserts I grew up with in Mexico. My mom loved to make a big batch of it for my large family. I bet it will be yours and your loved ones favorite too!
“You can enjoy Arroz Con Leche cold during the hot weather or warm on cold days. It’s the perfect dessert!”. Yep, you can eat it either way! It tastes delicious both ways and it’s just a matter of personal preference. What I love the most is that it’s so versatile!
🩷 xoxo, Ana
Ingredients
- The milks: This recipe is made with three different types of milk: sweetened condensed milk (lechera), evaporated milk and 2% or whole milk. The combination of 3 milks is the secret to super creamy Arroz Con Leche!
- The rice: Regular long grain & jasmine rice work best for Mexican rice pudding. Basmati may be used if that’s all you have but note that it may transfer some of the classic basmati fragrance into the rice.
- The cinnamon: Cinnamon sticks are best as they release a stronger taste but in a pinch, you can add 1 teaspoon of ground cinnamon.
- Lime peel: Why use lime peel? It balances all of the sweet flavors. I truly recommend it!
- The raisins: This is a standard ingredient in Mexican Arroz Con Leche but you can skip it if you don’t like them.
- Vanilla extract: optional
- Toppings (optional): Shredded coconut flakes, any nut like chopped walnuts, pecans or almonds.
***Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
How to make Arroz Con Leche
Step 1: In a medium saucepan add the condensed milk, evaporated milk and whole milk. Keep warm over low heat.
Step 2: In a separate large saucepan, add the 3 cups water, salt, lime peel, and cinnamon sticks. Bring the liquid to a boil for a couple of minutes.
Step 3: Add the rice and reduce the heat to medium-low and cook uncovered, stirring once or twice. Cook for 15 minutes.
Step 4: Add the warm milk mixture over the rice, stir, and reduce the heat to low. Simmer for about 30 minutes (uncovered) stirring occasionally. Keep an eye on it to make sure the rice doesn’t flow over.…I cannot stress this part enough!
Step 4: Lastly, turn off the heat and remove the cinnamon sticks & lime peel. If adding raisins, add them at this point. Let it cool slightly for about 30 minutes.
Storing & Reheating
- Fridge: Store leftover rice in an airtight container for up to 3 to 4 days in the refrigerator. I do not recommend freezing as the milk mixture will separate and the consistency may change.
- You can eat the leftovers cold (delicious!) but if you like it warm, follow these steps:
- To reheat: If you like it warm, reheat in the microwave or on a stove top on a very low heat. Add a splash of milk to make it creamy again if needed and stir well with a spoon before eating.
Recipe Tips & FAQs
When you make this Arroz con Leche recipe, there are a few things I want you to consider so your results are better than the standard rice pudding:
- Rinse and wash the rice well to remove the starch. Otherwise the rice will become very dense & sticky. This is the secret my friends!
- By letting the cinnamon boil for a couple of minutes in the water by itself, it will release all of its’ flavors more easily. The lime peel is a great acid addition to balance the sweetness of the condensed milk.
- The last 30 minutes of resting time are very important to create the perfect consistency.
Do not leave it out overnight. The dairy will spoil if left out at room temperature for more than two hours.
You can but the taste won’t be the same as brown rice has an earthy flavor. I personally have not tried it!
More Mexican Desserts
Print Recipe:
Arroz Con Leche (Mexican Rice Pudding)
Ingredients
- 3 cups milk - whole or 2%
- 1 can evaporated milk - 12 oz
- 1 can condensed milk - 12 oz
- 3 cups of water
- ⅛ tsp kosher salt
- The peel of one lime
- 2 sticks cinnamon - see note #1
- 1 cup long-grain white rice - rinsed well see note #2
- ½ cup of raisins - optional
- Ground cinnamon for dusting - optional
Instructions
- In a medium saucepan add the 3 milks and keep warm over low heat.
- In a separate large saucepan, add the 3 cups of water, salt, lime peel, and cinnamon sticks. Bring to a boil for a couple of minutes.
- Add the rice and reduce the heat to medium-low and cook uncovered, stirring once or twice. Cook for 15 minutes.
- Add the warm milk mixture over the rice, stir, and reduce the heat to low. Simmer for about 30 minutes (uncovered), stirring occasionally.
- Note: Keep an eye on it to make sure the rice doesn’t flow over.…I cannot stress this part enough!
- Turn off the heat and remove the cinnamon sticks & lime peel. If adding raisins, add them at this point. Let it cool slightly for about 30 minutes.
- The Arroz con Leche can be served warm, at room temperature, or cold.
Notes
- Note #1: Cinnamon sticks are best as they release a stronger taste but in a pinch, you can add 1 teaspoon of ground cinnamon
- Note #2: Rinse and wash the rice well to remove the starch. Otherwise the rice will become very dense & sticky.
- Note #3: By letting the cinnamon boil for a couple of minutes in the water, it will release all of its’ flavors more easily. The lime peel is a great acid addition to balance the sweetness of the condensed milk.
- Note #4: The last 30 minutes of resting time are very important to create the perfect creamy consistency.
It has an amazing flavor. It’s so delicious, but mine too was very watery.
Should I add just more rice??? thank you. Love this recipe.
Thank you so much! I’m so glad you loved the flavor. If it turned out watery, I wouldn’t add more uncooked rice at the end. I’d let it keep simmering a little longer, stirring often, so the rice has more time to absorb the liquid and the mixture can thicken up. It will thicken more as it cools too. Thanks so much for making the recipe!
Yes, excess liquid should drained before adding the milks. I didn’t think about that until after as the recipe was too thin. With rinsing the rice, there is no starch to thicken the liquid at all. Also, the rice needs more cooking time than mentioned. Even after adding the milks and simmering for the time noted, rice was not cooked completely. I had to simmer for about another 30 minutes. I will try again and tweak the recipe a bit and see how it turns out. I also added a teaspoon of vanilla. Overall the flavor of the recipe was great (even before adding vanilla at the end). I will definitely make again
Hi, I would love to make this recipe, just wondering if my rice is left over (already cooked) should I follow recipe as normal only omitting the 15 minute cooking period? Thanks for your culinary inspiration!
– Alice
Hi Alice! Thank you so much. For this recipe, I really recommend using uncooked rice instead of leftover cooked rice. Cooked rice has already absorbed liquid, so the texture can turn too soft or a little mushy in arroz con leche. If you want to use it anyway, you can, but you’ll need less liquid and much less cooking time. I’d just simmer it gently until warm, creamy, and thickened to your liking. Let me know if you have any other questions. Enjoy!
The flavor of this really is great.
I would make a few changes to the way this recipe is written just for clarity and user-friendliness.
First, you need to drain the excess water leftover after step 3 before adding the milk to the rice, or you will be left with way too much simmering liquid.
Second, I have an induction stove, which may heat differently from other stove options. When I turned the stove to “low” on step 4, it was not simmering the rice. I ended up turning the heat up significantly to return to a simmer and needed to cook much longer than 30 minutes for the time lost on “low.”
Finally, just to amp up the flavor a bit, I might recommend adding half an orange peel and a teaspoon of vanilla to the water with the cinnamon sticks and lime – but that’s just me trying to improve on already delicious flavor.
Would definitely make again with those slight adjustments.
When you change the recipe to be 2x or 3x, on step 2 it still says to add 3 cups of water. A little confusing. I made chose 2x but my rice is very liquidy still after resting for 30 minutes.
This was a great base recipe but I found when I doubled the rice without changing the recipe I didn’t have to drain the water and it turned out very creamy without being thin. I also added vanilla extract to the milk warming on the stove and orange peels and an extra cinnamon stick to the pot.
Super delicious
I love this!! My son’s favorite! And he’s a big fan. This is my favorite recipe!! Thank you. I didn’t have limes but will use it the next time, But this is pretty perfect already! I don’t have to keep looking for another arroz con Leche!
My only issue is that it doesn’t say to drain the water. So I added the milk to the rice, still in water. And it camw out extremely watery to where I had to increase the temperature and time. Please put in that step. I don’t follow the pictures because I’m not a cook so I read everything step by step. And I read the whole page and I didn’t see where it says after 15 minutes of the rice cooking in water, drain water and add milk mixture.
Omg so glad I read your comment before making this. I think I would’ve done the same thing.
Thank you for that, Stephanie! You’re right. The instructions do not say to drain the rice. That is a critical step that was left out. When I read the recipe, I was wondering why there was an extreme amount of liquid to rice ratio! But it makes sense not to use the water that the rice was cooked in! I made note of it!
It was really delicioso!! I would try it again
I am also a 12 year old and this was my first time making arroz con leche, and it came out really good-better than expected coming from me “ability” to cook. TYSM!
wow it’s amazing that you’re cooking at 12 years old! you’re off to a great start in life. Keep up the good work! xo, Ana
Thanks so much SF! Love to hear this. Thanks for the kind review! xo, Ana
I love arroz con Leche with crushed pineapple. I will try your recipe and add it. Thank you
Love love LOVE this Rice Pudding. Deee licious!! Super easy recipe!!! Flavor is phenomenal. I just hope it thickens up a little bit more.😊😊 well it’s still thin. I will try again another day. Any idea why I have thin pudding? Oh and how can I thicken? I followed directions exactly.
Help😳
I think you have to make sure it simmers for 30 minutes. Mine was looking very liquid/like after 20 minutes & I believe it wasn’t simmering, so I increased the heat on my stove until it began to simmer, and cooked for additional 20 minutes. It became thicker and now it is cooling for 40 minutes. Can’t wait to try it, however, I left out the lime rind because I didn’t have a lime. I thought I did, but didn’t. Oh well! Next time!
Pro tip: condensed milk will sink to the bottom and eventually the sugars will burn! Even on low! Mix it every so often.
I found this recipe 7 on a 1-10 scale. It doesn’t taste like restaurant style. It was still good though!
I think the reason is, she boils or cooks the rice in water first. Once the rice has absorbed all that water, it’s not going to have a milk taste.
I cook mine in all milk, low heat, and I use an electric pot stirrer I bought on Amazon a couple years ago. It’s red and white. Works great.
I cook 5-6 cinnamon sticks In with it. I put a tbl. and a half of Vanilla extract in there.
A great addition this recipe makes is adding lime peel, but I found half to 3/4 of the peel better. You can start to taste a slight bitterness of a whole peel.
Es deliciosa!!!
I I would like to make the recipe 3X but noticed that you mentioned 9 cups of water. Your other recipes are equal to the amount of cups of rice to the cups of water. Did I miss something for this quantity? Please advise.
Thank you!
I must have done something wrong. Not pudding consistency…a little runny. What can I do? The flavor is delicious.
Actually, it sounds to me like you did everything right lol. Because in my experience, about 90% Of all the different authentic arroz con leche recipes that I’ve tried have been a just a bit thinner/ runnier than any traditional puddings like chocolate, vanilla, butterscotch, etc. And when I’ve accidentally found a thicker recipe it’s been a prepackaged, factory made recipe that might CLAIM to be AUTHENTIC, but the taste and texture do not back up that claim AT ALL.
Riquisimo!!!!
Rice was still hard. I needed more sugar for my liking and added more cinnamon, vanilla and nutmeg.
Hi Bre! Thanks for the comment! I’m not sure how the rice did not cook well as its cooked slow and for a long period of time. It is a foolproof recipe so maybe you rush the process? Also, authentic Mexican rice does not have nutmeg but if that’s something you really like you can add it to anything. Have a good one!
Did you rinse your rice first? did you let it rest? mine turned out perfectly and it’s one of my favorite recipes to make. and I agree, real arroz con leche does not have nutmeg!
Love how creamy this arroz con leche came out and the lime peel is perfect in this dish.
When do you blend the milk and rice? After resting? Or before? Feel very stuck so I’m gna wing it. Hope don’t mess up again on this second batch
Hi Austin, the recipe card has been updated to include the step image when to do it. Thanks for the question!
Hi! When do you add the milks to the rice?
Hi Katie, the recipe card has been updated to include the step image when to do it. Thanks for the question!
We love Mexican food. This will be a welcome addition to our themed dinner nights.
I made this Arroz Con Leche recipe using sweetened condensed milk and it turned out so good! Can’t wait to make it using the other 2 options! Thank you Ana for these delicious recipes!
Imagine if used all three together as intended. Just amazing.
I love how much cinnamon this has in it. Such a comforting dessert.
This makes normal rice pudding look very dull! I love the cooked cinnamon and lime flavours in this recipe and I’ll definitely make it again.
The ultimate comfort dessert! I love the lime and cinnamon combo.
Oh yes please! That sounds and looks amazing! I love rice pudding.
Perfection!
Thank you for being you and sharing your joy with all of us.
-Katherine
Awe thank you Katherine!!! Your comment makes me sooo happy! I hope you have a lovely rest of your week!
XOXO,
Ana
Outstanding! Definitely up there with my abuela & my mami’s arroz con leche! Will make over and over again. ¡Gracias amiga!
This is so good to hear Maria!!! I appreciate your feedback so much! Have a lovely day! Ana
The taste is wonderful however, the consistency was very thin. I made the recipe exactly as written.
What size can of evaporated milk? Thanks.
Hi Cat, the recipe has been updated to say 12 oz. Thanks for the heads up! Enjoy
Idk why but my rice is not soft! Ugh
Oh no! It should be super soft! Was it cooked long enough? What kind of rice did you use?
Is it supposed to be soft before adding milk??
Hi Yesenia, it is supposed to be soft but not mushy. When you add the milk the rice would have been cooking for 15 minutes in the water with cinnamon and that will make it soft first. Let me know how it turns out!
Hi! Once I add the 3 milks do I cover it or cook uncovered?
Hi Denis, keep it uncovered. Will add this to the recipe card. Thank you for the question and enjoy!!
Is it supposed to be 1/8 tsp instead of tbsp?
Hi Alison! Sorry for the late reply! It’s teaspoon and the recipe card has been fixed. Thanks so much for the heads up!
Es muuuuy bueno!! Me recuerda mi infancia!!!Gracias Ana!!
Yay!!! Que bueno Malena! Los recuerdos de infancia son los mejores! xoxo, ana
I made this arroz con leche yesterday and it was perfectly creamy and do good! It’s a keeper.
Thank you so much Paul! Glad to hear you enjoy this Arroz De Leche!
Did you use the lime peel? I want to try it but am a bit iffy about using it.
You don’t have to. Keep it out if you’re on the fence 🙂 Enjoy Adriana! Let me know how it turns out 🙂
Rice pudding is one of my favorite comfort foods, and yours looks SO creamy. I love the addition of lime, I never would have thought of that.
Thank you so much Sue! I’m so happy you like this arroz con leche recipe!
This reminds me of the rice pudding my mom used to make for my dad she added a few raisins… and I love that wood platter by the way… stunning!
Thank you Alisa! The wood platter was a gift that I love! My hubby does not like raisins so I normally don’t add them to this recipe of arroz con leche.
Yum! My daughter is going to love giving this a try! I can’t wait to show her this recipe! So excited!
Thank you Beth! Mexican rice pudding is so easy to make and I have no doubt the entire family will love it. Enjoy!
I love this Mexcian dessert. This looks so savory and delicious. I think I am going to make one.
Thanks so much Saif! So glad to hear you enjoyed my Mexican rice pudding 🙂
We trying new desserts and this one was a definite winner! Loved every bite.
Hi Jen! I’m so happy you enjoyed this arroz con leche! Thanks for the feedback 🙂
So Good!
Thank you so much Mariana! I’m glad you enjoyed it!
This Mexican Rice Pudding is one of my favorite deserts! Muy delicioso!
Thank you so much Ilse! Mine too! hehe
Great recipe for Arroz Con Leche! My family loves it every time I make it. It’s smooth, creamy and delicious!
This makes me so happy! I love it when the entire family enjoys a good Mexican Rice Pudding. Thanks for stopping by!
Riquisimo!
Thank you Tina!
I made this before and it’s so good! Love how creamy it is and this Arroz Con Leche is very flavorful with cinnamon!
Awe Monica this means so much! It is true that the cinnamon flavor is unreal!
Easy to make and simply delicious!! My family loved it and brought back so many wonderful memories as a child when my mom used to make it! Thank you ?
What is the serving size quantity for this recipe (ex. 1/2 cup, 1 cup)?