Mexican Rice Pudding – Arroz Con Leche

Milk, evaporated milk and condensed milk might evoke tres leches cake but they’re also key components in Mexican rice pudding recipe with cinnamon, vanilla and rice.

Perhaps enjoy arroz con leche after a bowl of hearty chili with your favorite chili toppings! Also, smoked street corn elote makes a wonderful side dish,

Why You’ll Love It

So delicious: The cinnamon, vanilla and creamy flavors in this dessert make it so tasty.
Easy to make: The prep time for Mexican rice pudding is just 5 minutes and there’s nothing difficult about the recipe.
A classic Mexican dessert: Bring some south of the border flavors to your table!

Mexican Rice Pudding Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

White rice: The main ingredient in the dish.
Milk: This recipe uses whole milk, sweetened condensed milk and evaporated milk.
Cinnamon: With its warm and earthy flavor, cinnamon is perfect for this dessert.
Vanilla extract: A sweet, rich flavor that complements the dish.
Granulated sugar: For sweetness.

How to Make Arroz con Leche

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Rinse the rice: The first step in traditional Mexican rice pudding is to put rice in a sieve. Keep rinsing it until the rinsing water runs clear, then put the rice in a saucepan with water and a cinnamon stick.
Cook it: Cook it for half an hour, stirring occasionally, then stir in the whole milk, evaporated milk and sweetened condensed milk.
Let it cool: You will see the arroz con leche begin to thick after about 15 minutes. Take it off the heat and let it cool down then refrigerate it unless you want to serve warm at room temperature (which is also good!).
Garnish and serve: Top with cinnamon, chopped nuts, a drizzle of caramel or any other toppings you like. This comforting Spanish dish is guaranteed to put a smile on your face.

Substitutions and Variations

Rice: Long grain white rice is a great choice for arroz con leche, or you could use basmati or jasmine rice.
Optional add-ins: Raisins are an optional addition to this arroz con leche dessert or breakfast. Or could you incorporate chopped dried mixed fruit or sultanas, dried cranberries, flaked almonds, or whatever else you have to hand, to add texture.

Serving Suggestions

With brunch: Why not pair your bacon and eggs, breakfast tacos or even breakfast lasagna with a serving of Mexican rice pudding – arroz con leche is an unusual brunch treat but a delicious one!
As a dessert: Finish your Mexican meal of shredded beef tacos or burritos, or Mexican street corn nachos with rice pudding. By the way, if you’re looking for a more festive south of the border recipe, you might like to try this egg-free coquito eggnog instead!

How to Store Mexican Rice Pudding

Store: Keep leftovers in an airtight container in the refrigerator and eat within 5 days.
Freeze: You can freeze it for up to 3 months.
Thaw: Defrost in the refrigerator overnight, keeping in mind it might thaw a little grainy as the fat and protein in the sweetened condensed milk can separate.
Reheat: You can warm arroz con leche back up in a pan on the stove, adding a splash of milk or cream if needed.