Tulo

Arroz con Leche Recipe

Classic arroz con leche (Mexican rice pudding) simmered slowly with cinnamon and milk until creamy, a traditional recipe, not a shortcut version.
Photo by Gundula Vogel on Pexels

Simmering the rice low and slow in milk, rather than boiling it hard, lets the starch release gradually so the pudding thickens naturally without the rice turning gluey.

Prep
5 min
Cook
40 min
Total
45 min
Servings
6

Ingredients

Servings6
  • 1 cup white rice
  • 2 cups water
  • 1 whole cinnamon stick
  • 4 cups whole milk
  • 1/2 cup sweetened condensed milk
  • 1/4 cup granulated sugar
  • 1 to taste ground cinnamon, for serving

Nutrition per serving

Calories
326
Protein
9g
Carbs
55g
Fat
8g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Combine the rice, water, and cinnamon stick in a saucepan and bring to a boil.
  2. 2Reduce heat to low, cover, and simmer for 15 minutes, until the water is absorbed.
  3. 3Stir in the whole milk, sweetened condensed milk, and sugar.
  4. 4Simmer uncovered over low heat, stirring often, for 20-25 minutes, until thickened and creamy.
  5. 5Remove the cinnamon stick and let cool slightly, it continues thickening as it cools.
  6. 6Serve warm or chilled, dusted with ground cinnamon.

Tips & variations

  • Stir often once the milk goes in, rice pudding scorches on the bottom of the pot easily if left unstirred.
  • A strip of orange or lime zest simmered along with the cinnamon stick adds a traditional citrus note.

Storage & reheating

Refrigerate up to 5 days. It thickens further when cold, stir in a splash of milk when reheating or serving cold to loosen it back up.

Tips from the Tulo kitchen

  • Use a heavy-bottomed pot, a thin one heats unevenly and makes scorching on the bottom much more likely during the long simmer.
  • It thickens quite a bit as it cools, so pull it off the heat while it still looks slightly thinner than you want the final texture to be.

FAQ

Can I make arroz con leche ahead of time?

Yes, it keeps well refrigerated for several days and is traditionally served both warm and cold, so making it a day ahead is common, not a compromise.

Why did my rice pudding turn out too thick or too thin?

It thickens significantly as it cools, so it should look slightly looser than you want it in the final result while it's still on the stove. If it's too thick after cooling, stir in warm milk a splash at a time.

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