Authentic Mexican Arroz con Leche: A Creamy, Traditional Rice Pudding Recipe

Arroz con Leche Mexicano is a truly rich, delightfully creamy, and deeply traditional Mexican rice pudding. This beloved dessert is meticulously crafted with long-grain rice, a luscious blend of milks, fragrant cinnamon, and the unique sweetness of piloncillo. It’s more than just a dessert; it’s a comforting, decadent treat that evokes warmth and nostalgia, perfect for ending a meal or as a satisfying snack any time of day.

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While my dear mom wasn’t typically inclined towards overly sweet dishes, preferring savory delights, there were a select few desserts that always won her over. Among those cherished exceptions, arroz con leche held a special place in her heart, and consequently, in mine. Its simple yet profound comfort was something she truly adored.

Today, in loving memory of my mom and her deep affection for this particular dessert, I am incredibly excited to share her cherished recipe for Mexican arroz con leche. This recipe for a creamy and utterly decadent rice pudding is not just a collection of ingredients and steps; it’s a piece of our family history, a warm embrace in a bowl, and I am confident that you, too, will fall in love with its heartwarming flavors.

Click here to read more about my mom and why this blog is dedicated to her.

What is Arroz con Leche? A Global Comfort Dessert with Mexican Heritage

Arroz con leche, translating directly to “rice with milk,” is a universally beloved sweet, creamy rice pudding. At its core, it’s a dish crafted from cooked rice, milk, and various sweeteners and flavorings. Its simplicity belies its rich history and widespread appeal, particularly across Spanish-speaking cultures.

The origins of rice pudding recipes are diverse and ancient, tracing back to various cultures worldwide. However, the version known as “arroz con leche” is widely believed to have roots in Muslim culture. During the extensive Muslim occupation of the Iberian Peninsula, this delightful dessert, or its early predecessors, was introduced to Spain. From there, it embarked on a culinary journey across the Atlantic with Spanish explorers and settlers, making its way to the Americas.

As it traveled throughout Latin America, arroz con leche adapted and evolved, taking on distinct regional variations that reflect local ingredients and culinary traditions. Each country, and often each family, has its own unique twist on this classic. In Mexico, our version often features a generous amount of cinnamon (canela) and can be sweetened with granulated sugar or the rich, caramel-like notes of piloncillo, an unrefined whole cane sugar.

While the exact ingredients and specific preparation methods might differ from one kitchen to another, the fundamental essence remains: rice gently simmered in milk and sweetened, creating a dish that is deeply comforting and satisfying. It’s more than just a dessert; it’s a culinary staple that evokes childhood memories and brings families together.

Click here to learn more about the fascinating history of arroz con leche.

Why You’ll Fall in Love with This Authentic Mexican Arroz con Leche Recipe

• Unbelievably Creamy and Rich: This recipe truly stands out for its luxurious texture. By combining both whole milk and evaporated milk, we achieve an unparalleled creaminess and richness that coats your palate with every spoonful. The evaporated milk contributes a subtle depth of flavor and a silky consistency that transforms ordinary rice pudding into an extraordinary culinary experience.

• Effortlessly Easy to Make: Despite its gourmet taste, this mouth-watering dessert is surprisingly simple to prepare. It all comes together beautifully in just one pot, minimizing cleanup and making it a perfect recipe for both novice and experienced cooks. With only six core ingredients, many of which you likely already have in your pantry, you can whip up this delightful treat without any fuss.

• The Ultimate Comfort Food: There’s something inherently magical about arroz con leche that transports you back to simpler times. This recipe captures the warming, nostalgic flavors of childhood, wrapping you in a cozy embrace. It’s the kind of dish that soothes the soul and offers a sense of profound contentment, making it ideal for a chilly evening or whenever you need a little culinary hug.

• Versatile for Any Time of Day: While traditionally served as a dessert, this Mexican rice pudding is incredibly versatile. Its satisfying nature and creamy texture make it an excellent snack that will keep you feeling full and happy. What’s more, many people, myself included, wholeheartedly enjoy a bowl of arroz con leche for breakfast, proving its adaptability and widespread appeal.

• Delicious Served Hot or Cold: One of the best qualities of this arroz con leche is its flexibility in serving temperature. On a brisk winter day, enjoy it warm, fresh from the pot, to chase away the chill. During the scorching summer months, chill it thoroughly in the refrigerator for a few hours and savor it cold, offering a refreshing and equally delightful experience.

• A Truly Traditional Recipe: This Mexican arroz con leche recipe is deeply rooted in authentic culinary practices, making it a staple in Mexican households. It’s frequently prepared and served during special family gatherings, celebrations, and especially throughout the festive holiday season. Sharing this dish is a way to share culture, love, and tradition.

For another delicious and unique rice pudding recipe, be sure to check out our Pumpkin Arroz con Leche with a Dairy-Free Option.

Essential Ingredients for Authentic Mexican Arroz con Leche

• Long-Grain White Rice: For this traditional Mexican arroz con leche, my absolute top recommendation is long-grain white rice. This is the variety my mom and I have consistently used, and for good reason. Its mild flavor ensures that it won’t overpower the delicate notes of cinnamon and milk, allowing the authentic sweetness to shine through. Crucially, long-grain rice retains its shape beautifully during the cooking process, preventing it from turning into an undesirable mush, even with frequent stirring, resulting in a perfectly textured pudding.

• Milk (Whole or 2%): The choice of milk significantly impacts the final creaminess. While 2% milk will certainly yield a delicious result, using whole milk is highly recommended for a truly rich, velvety, and indulgent consistency that is the hallmark of a traditional arroz con leche. The higher fat content in whole milk contributes to a more decadent mouthfeel.

• Evaporated Milk: This ingredient is a secret weapon for achieving extra richness and a unique depth of flavor in your rice pudding. You can easily use good quality store-bought evaporated milk, or if you’re feeling adventurous and want to control the ingredients, you can even make your own at home.

• Sugar or Piloncillo: I grew up enjoying arroz con leche sweetened with classic granulated sugar, which is the simplest method and results in a beautiful soft white color. However, I’ve since discovered the magic of piloncillo (unrefined whole cane sugar), and I’m utterly captivated by the complex, caramel-like flavor it imparts. This traditional Mexican sweetener lends a rustic charm and a lovely light-tan hue to the finished pudding, as you’ll notice in the recipe photos. Both sweeteners work wonderfully, so feel free to choose based on your preference for flavor and color.

• Mexican Cinnamon (Canela): Not all cinnamon is created equal, especially when it comes to Mexican cuisine. For an authentic flavor profile, seek out Ceylon cinnamon, often referred to as Mexican cinnamon or “canela” in Spanish. Unlike the more common Cassia cinnamon, Ceylon cinnamon has a milder, sweeter, and more delicate aroma, without any of the spicy or peppery notes that can overwhelm a delicate dessert. Click here to buy authentic Mexican cinnamon online.

• Water: Essential for the initial cooking of the rice, water helps to soften the grains before the milk is added, allowing them to absorb flavors more effectively without breaking down prematurely.

• Salt: Just a pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors in the pudding. It doesn’t make the dish taste salty, but rather brightens and rounds out the overall profile.

Step-by-Step: Crafting Your Delicious Mexican Arroz con Leche

1. Infuse and Boil Water

• To begin this comforting journey, pour 3 cups of fresh water into a medium-sized pot. Place it over medium-high heat and bring the water to a rolling boil.
• Once boiling, introduce 2 medium pieces of authentic Mexican cinnamon (canela) or one large stick. Allow the cinnamon to boil vigorously for 5 minutes; this crucial step infuses the water with its wonderful aroma and flavor, building a foundation for your pudding.
• After the 5 minutes, add one cup of thoroughly rinsed long-grain white rice. Reduce the heat significantly to low, cover the pot with a lid, and let it simmer gently for 10 minutes. The rice will begin to soften and absorb the cinnamon-infused water.

2. Creamify and Cook the Rice

• Now, introduce the richness: add 1 ½ cups of your chosen milk (whole for ultimate creaminess!), a ¼ teaspoon of salt to balance the flavors, and your sweetener – either 6 tablespoons of granulated sugar or 4 small piloncillo cones (or 1 medium cone).
• Stir everything together thoroughly to ensure the ingredients are well combined. Continue to simmer the mixture on low heat, stirring occasionally, until the rice becomes beautifully soft and tender, which typically takes about 20-25 more minutes. If you are using piloncillo, it’s important to stir every 5 minutes or so to help the piloncillo dissolve completely and prevent it from sticking to the bottom of the pot.

3. Enhance with Evaporated Milk

• For that extra layer of decadent creaminess and depth, stir in one full can of evaporated milk. Let it simmer gently for another 3 minutes. As it simmers, you might notice a thin film of milk forming on the surface – this is a sign of its richness! Simply stir it back into the pudding, and it will dissolve, enriching the consistency.

4. Perfect the Sweetness and Serve

• This is your moment to customize! Taste the arroz con leche for sweetness. If you desire it to be sweeter, don’t hesitate to add an additional tablespoon or two of granulated sugar, or grate some piloncillo directly into the pot and stir until dissolved.
• Once satisfied, remove the pot from the heat and allow the pudding to cool for about 10 minutes. Before serving, carefully discard the cinnamon sticks.
• Serve your exquisite arroz con leche and enjoy!

Serving Your Mexican Rice Pudding: Hot, Cold, and Garnished

Mexican Arroz con Leche is wonderfully versatile when it comes to serving. You can enjoy it hot, served fresh in individual cups or bowls, offering a warm and soothing experience. Alternatively, for a refreshing treat, allow it to cool completely and then refrigerate it for a few hours before serving it chilled. Both temperatures offer a distinct, delightful experience.

For an extra touch of indulgence and creaminess, consider adding a little extra whole milk to each serving right before digging in. Garnish with a sprinkle of ground cinnamon, some plump raisins, or even a dollop of whipped cream for an added layer of flavor and visual appeal.

Storing and Reheating Arroz con Leche

This delicious rice pudding stores beautifully! Transfer any leftovers to an airtight container and keep it in the refrigerator for up to 5 days, ensuring you can enjoy it throughout the week.

It’s important to note that arroz con leche will naturally thicken quite a bit as it cools and sits in the refrigerator. Before serving it cold or reheating, you may want to stir in a little milk (either whole or evaporated) to restore its original creamy consistency.

If you prefer to enjoy it warm, reheat your arroz con leche gently in a small pan on low heat on the stovetop. Make sure to stir frequently to prevent it from sticking to the bottom and scorching. Alternatively, for a quicker option, microwave it in a bowl or mug for 1-2 minutes, stirring halfway through, until it reaches your desired temperature.

Expert Tips and Delicious Variations for Your Arroz con Leche

• Experimenting with Rice Varieties: While long-grain white rice is our top recommendation for its ideal texture and neutral flavor, you can certainly experiment with other types. For instance, jasmine rice, another long-grain variety, can be used, but be aware that it possesses its own distinct aromatic flavor which will subtly alter the taste profile of your pudding.
• Some enthusiasts also opt for short-grain or medium-grain rice when making rice puddings. These rice types are inherently softer and contain more starch, which means they will break down more readily and contribute to a much creamier, almost porridge-like texture. If you choose to use these, please note that I have not extensively tested this specific recipe with them. You will need to carefully adjust the cooking time to ensure the rice is tender but not overcooked, preventing it from becoming overly mushy.
• Alternative Sweeteners: Beyond traditional granulated sugar or piloncillo, you can explore other sweeteners. Coconut sugar, for example, makes an excellent substitute, offering a slightly caramel-like flavor similar to piloncillo but with a different nutritional profile. You could also try maple syrup or agave nectar, adjusting the quantity to taste and keeping in mind they will also slightly alter the liquid content and flavor.
• Vanilla Essence: For an added layer of warmth and sweetness, stir in 1 teaspoon of pure vanilla extract during the last few minutes of cooking. This enhances the overall dessert-like quality of the arroz con leche.
• Citrus Zest: A little bit of fresh orange or lemon zest grated directly into the pot can brighten the flavors beautifully, adding a subtle, refreshing counterpoint to the richness.
• Dried Fruit Additions: Plump raisins are a classic addition! You can stir them in during the last 10 minutes of simmering, or simply sprinkle them on top as a garnish. Other dried fruits like cranberries or chopped apricots could also be a delicious variation.
• Nutty Toppings: For added texture and flavor, consider topping your finished arroz con leche with a sprinkle of toasted pecans, slivered almonds, or even chopped walnuts.
• Dairy-Free Option: If you’re looking for a dairy-free alternative, replace the whole milk and evaporated milk with full-fat coconut milk and a dairy-free condensed milk substitute. This will create a rich, tropical twist on the classic. Remember to check out our Pumpkin Arroz con Leche recipe for dairy-free inspiration!
• Spice it Up: While cinnamon is king, a tiny pinch of nutmeg or a single star anise pod can add intriguing complexity to the flavor profile. Add these with the cinnamon sticks at the beginning of the cooking process.

I genuinely hope you enjoy preparing and savoring this authentic Mexican Arroz con Leche!

PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS DELICIOUS RECIPE OR TAG ME ON INSTAGRAM @EVERYDAYLATINA. I’d love to see your creations!

More Delicious Mexican and Latina-Inspired Dessert Recipes

• Gluten-Free Dairy-Free Tres Leches Cake
• Sweetened Condensed Milk Fruit Salad
• Homemade Sweetened Condensed Coconut Milk
• Strawberry-Coconut Cream Paletas (Popsicles)
• Coconut Flour Oatmeal Cookies

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Originally published December 13, 2021. Updated post November 2022.