Arroz con Leche
An authentic arroz con leche recipe featuring creamy, cinnamon-spiced rice pudding made the traditional way, simmered low and slow for the perfect texture.
Equipment
- Large heavy-bottomed pot
- Wooden spoon
Ingredients
- 1 cup long-grain white rice
- 3 cups water
- 2 cinnamon sticks
- 4 cups whole milk
- 1 can 14 oz sweetened condensed milk
- ½ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- Ground cinnamon for garnish
- Raisins optional, for garnish
Instructions
Simmer the Rice
- In a large, heavy-bottomed pot, combine the rice, water, and cinnamon sticks. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, covered, for about 15 minutes, until most of the water has been absorbed and the rice is partially tender.
Add the Milk and Sweeteners
- Add the whole milk, sweetened condensed milk, granulated sugar, and a pinch of salt to the pot, stirring well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Continue cooking uncovered for 25-30 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot, until the mixture has thickened noticeably and the rice is fully tender.
Finish and Serve
- Remove the pot from heat and stir in the vanilla extract, then remove the cinnamon sticks. Let the arroz con leche cool for a few minutes, keeping in mind it will continue to thicken further as it cools.
- Serve warm, or refrigerate for a few hours to enjoy chilled, garnished with a sprinkle of ground cinnamon and raisins if desired.
Notes
- Stirring frequently during the second cooking stage is genuinely important, since the rice and milk mixture can easily stick and scorch on the bottom of the pot as it thickens.
- This dish will continue to thicken as it cools, so it's normal for it to look slightly loose while still warm on the stove; don't be tempted to overcook it trying to reach a thicker consistency too early.
- Using whole cinnamon sticks rather than relying only on ground cinnamon gives a deeper, more rounded spice flavor throughout the dish.
- Arroz con leche can be enjoyed either warm right after cooking or chilled after a few hours in the refrigerator, and both ways are equally traditional depending on personal preference and regional custom.
- Leftovers keep well in the refrigerator for up to 4 days, and a splash of milk stirred in when reheating helps loosen the texture back up, since it thickens considerably once chilled.