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Mexican arroz con leche served in a glass bowl, decorated with a star anise and a cinnamon stick, showcasing layers of texture and color on a light wooden surface.
Isabel Thompson

Creamy Mexican Rice Pudding (Arroz con Leche)

4.80 from 5 votes
Enjoy a comforting, creamy arroz con leche infused with cinnamon and sweetened condensed milk for a classic Mexican rice pudding everyone will love.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup long-grain white rice rinsed
  • 4 cups water
  • 1 stick cinnamon plus extra ground cinnamon for topping
  • 1 pinch salt
  • 1 can 14 oz sweetened condensed milk
  • 1 cup evaporated milk or whole milk
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract optional

Equipment

  • Medium saucepan or pot
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Bowl (for rinsing rice)

Method
 

  1. Simmer the Rice
  2. In a medium pot, bring the water, cinnamon stick, and salt to a gentle boil.
  3. Stir in the rinsed rice. Reduce heat to medium-low and cook, stirring occasionally, until most of the water is absorbed (about 15–20 minutes).
  4. Add the Milks
  5. Remove the cinnamon stick.
  6. Stir in the sweetened condensed milk, evaporated milk, and heavy cream. Keep the heat on low, stirring gently to combine.
  7. Thicken the Pudding
  8. Cook for another 5–10 minutes, stirring frequently so it doesn’t stick.
  9. If desired, add the vanilla extract for extra flavor.
  10. Taste and Adjust
  11. If it’s too thick, add a splash of milk.
  12. If it’s too thin, let it simmer a bit longer until it reaches your preferred consistency.
  13. Serve
  14. Spoon into bowls and top with a sprinkle of ground cinnamon.
  15. Enjoy warm for a cozy treat or refrigerate to serve chilled.

Video

Notes

Tips for Perfect Arroz con Leche:

  • Constant Stirring: Stir often to avoid scorching at the bottom.
  • Sweetness Level: Adjust sweetness by adding more or less sweetened condensed milk to taste.
  • Storage: Refrigerate in an airtight container for up to three days. Add a splash of milk when reheating if needed.
  • Storage: Store leftovers in an airtight container in the fridge for up to 5-6 days. You can also freeze it for up to 3 months, but note that the texture may change slightly after thawing.
  • Reheat Gently: Reheat on the stove or microwave with a splash of milk or water to loosen the thickened pudding.

Storage and Reheating Tips

  • Refrigeration: Cool completely and store in an airtight container in the refrigerator for 5-6 days.
  • Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheating: Add a splash of milk or water and heat on the stove or microwave, stirring occasionally for a smooth texture.

Variations

    • Raisin Twist: Add ¼ cup of raisins once you pour in the milks for a fruity pop.
    • Coconut Spin: Replace half the evaporated milk with coconut milk for a tropical note.
    • Citrus Zest: Stir in a little lemon or orange zest at the end for a bright flavor boost.