Why You’ll LoveArroz con Leche Recipe

It’s simple and made with pantry staples.
The cinnamon infuses a warm, fragrant aroma.
The texture is rich and silky, yet comforting.
It’s flexible — you can adjust sweetness or consistency.
It works well served warm or chilled.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cinnamon sticks
2 cups water
1 cup white rice
4 cups milk
1 tablespoon vanilla extract
1 can (14 oz) sweetened condensed milk
Ground cinnamon for topping

Directions

In a large saucepan, bring the water and cinnamon sticks to a boil.
Add the rice, reduce heat, and bring to a gentle boil again.
Stir in 2 cups of the milk and cook until the rice starts to thicken.
Then, add the remaining 2 cups of milk, vanilla extract, and the sweetened condensed milk.
Allow to simmer, stirring occasionally, until it reaches your desired consistency.
Remove the cinnamon sticks.
Let the pudding cool slightly (or chill), then sprinkle with ground cinnamon before serving.

Servings and timing

Yield: 1 generous serving (you can scale as needed) Umami
Prep / Active time: 5 minutes Umami
Cook / simmer time: 40 minutes Umami
Total time: 40 minutes (plus a bit to cool) Umami

Variations

Use brown rice or a mix of white and brown for a nuttier flavor (adjust cooking time).
Substitute part of the milk with coconut milk for a tropical twist.
Flavor with citrus zest (lemon or orange) in addition to vanilla.
Reduce the condensed milk and add regular sugar if you want lighter sweetness.
Add raisins or chopped nuts near the end for texture contrast.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of milk if it thickens too much.
You can also eat it cold — many enjoy this pudding chilled.

FAQs

What kind of rice should I use?

Standard white rice (e.g. long-grain or medium-grain) works well. Avoid using instant rice, which may overcook.

Why add water at first, then milk?

Boiling rice initially in water helps soften it without scorching the milk. After that, milk thickens it and carries flavor.

Can I skip the condensed milk?

You could, but the condensed milk contributes both sweetness and creaminess. If omitting it, increase regular milk and add sugar to taste.

What consistency is ideal?

The pudding should be creamy but not too runny. It will also thicken a bit as it cools, so stop simmering when slightly looser than your target.

Can I make this vegan or dairy-free?

Yes — use plant-based milk (almond, oat, coconut) and a vegan condensed milk alternative. The texture will change slightly.

How do I prevent it from sticking or burning?

Stir occasionally and ensure you use a thick-bottomed saucepan. Lower the heat when milk is added.

Can I scale this for more servings?

Absolutely — multiply all ingredients proportionally. Monitor cooking time, especially when increasing volume.

Should I cover the pot while simmering?

Leave it uncovered or partially covered to allow steam to escape; that helps prevent overflow and gives better texture.

Can I use instant or quick-cook rice?

It’s not recommended, as instant rice will overcook, become mushy, or lose its structure in long simmering.

What temperature should I serve it at?

You can serve it warm, at room temperature, or chilled — whatever you prefer. Sprinkle cinnamon right before serving.

Conclusion

Arroz con Leche is a timeless dessert that combines creamy milk, tender rice, fragrant cinnamon, and rich sweetness in every spoonful. Its simplicity and warm flavors make it a comforting choice year-round, whether enjoyed fresh, warm, or cold.