Arroz con Leche (Mexican Rice Pudding with Cinnamon)
Why this recipe works
- Creamy, tender rice: Slow simmering gives the rice time to soften while releasing starch into the milk, creating a naturally thick pudding.
- Warm cinnamon flavour: Cinnamon sticks infuse the milk as the rice cooks, giving the pudding a rounded spice flavour without making it gritty.
- Simple technique: The method relies on gentle heat and regular stirring rather than complicated steps, making it approachable for everyday cooking.
Get the most out of this recipe
Texture tips
- For a creamier finish: Keep the heat low once the milk reaches a simmer and stir regularly, especially around the edges of the pan.
- Adjust before serving: Arroz con leche thickens as it cools, so loosen it with a little extra milk if you prefer a softer consistency.
Timing notes
- Warm or chilled: Serve it straight after cooking for a looser, comforting pudding, or chill it for a thicker dessert.
- Let it settle: A short cooling time helps the pudding thicken slightly before chilling or serving.
Ingredient notes
- Use whole milk for body: Whole milk gives the pudding its fuller texture and rounded flavour; leaner milk will produce a lighter result.
- Cinnamon sticks matter: Infusing the milk with whole cinnamon sticks gives a cleaner flavour than relying only on ground cinnamon.
Make-ahead tips
- Good for making ahead: Cool the pudding completely, then cover and refrigerate for up to 3 days.
- Reheat gently: Warm it in a saucepan over low heat with a splash of milk, stirring until piping hot throughout.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in cold water until the water runs mostly clear. Tip into a saucepan and add the whole milk, cinnamon sticks and fine sea salt.
- Bring to a gentle simmer over medium heat, stirring often so the milk does not catch. Reduce to low and cook for 35 to 40 minutes, stirring regularly, until the rice is tender and the pudding is thick and creamy.
- Stir in the granulated sugar and cook for 5 minutes, stirring, until fully dissolved and the pudding looks glossy. Remove from the heat and stir in the vanilla extract.
- Remove the cinnamon sticks, then spoon into bowls. Serve warm, or cool for 10 minutes then chill until cold, and finish with a dusting of ground cinnamon.
Recipe notes
Tips
- Keep the heat low once it simmers and stir regularly, especially around the edges, to prevent the milk from scorching.
- For a looser arroz con leche, stir in a splash of whole milk just before serving; it thickens as it cools.
- If serving to young children, pregnant people, older adults, or anyone immunocompromised, make sure the pudding is cooked until piping hot throughout.
Substitutions
- Replace vanilla extract with vanilla bean for a more pronounced vanilla flavour.
- Replace granulated sugar with light brown sugar for a gentle caramel note.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat gently in a saucepan over low heat with a splash of whole milk, stirring until piping hot, or serve chilled.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (10min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Milk
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