Mexican Arroz con Leche Recipe

Arroz con leche, the beloved rice pudding of Latin America, is more than just a dessert—it's a cherished tradition, especially in Mexican households. This creamy, cinnamon-infused treat is often passed down through generations, with every abuela having her own special touch. Whether served warm or chilled, its comforting nature brings a sense of nostalgia and warmth to every spoonful.

Rooted in Spanish colonial history and heavily influenced by indigenous culinary techniques, Mexican arroz con leche has become a staple at family gatherings, holidays, and everyday meals alike. This luscious dessert combines simple pantry ingredients rice, milk, sugar, and cinnamon—into a rich and satisfying dish.

In this detailed guide, you’ll learn everything you need to know to make authentic Mexican arroz con leche at home, with step-by-step instructions, expert tips, variations, and serving suggestions. Whether it’s your first time making rice pudding or you’re looking to perfect your method, this article covers it all.

❤️ Why You’ll Love This Recipe ?

• 🌟 Authenticity: Rooted in traditional Mexican culinary heritage.
• 🥛 Creamy Texture: A perfect balance of tender rice and rich milk.
• 🍬 Sweet & Comforting: Lightly spiced with cinnamon and sweetened to perfection.
• ⏱️ Simple Ingredients: No need for fancy ingredients just pantry staples.
• 🧊 Versatile: Can be served warm, cold, or at room temperature.
• 🎉 Crowd-Pleaser: Great for parties, family dinners, or a solo indulgence.

🧾 What You’ll Need to Prepare Mexican Arroz con Leche ?

Here’s everything you need to create this classic Mexican dessert:

Main Ingredients:

👩‍🍳 How to Make Easy Mexican Arroz con Leche Step-by-Step ?

Mexican Arroz con Leche Recipe

🥄 Step 1: Rinse and Boil the Rice

Rinse 1 cup of rice under cold water until the water runs clear. This removes excess starch and prevents it from getting gummy. In a large saucepan, combine the rice, 4 cups of water, and a cinnamon stick. Bring to a boil over medium heat.

🔥 Step 2: Simmer Until Tender

Once it reaches a boil, reduce the heat to low and let the rice simmer, uncovered, until it's fully cooked and most of the water is absorbed—about 15–18 minutes.

🥛 Step 3: Add the Milks

Carefully remove the cinnamon stick. Add the evaporated milk, sweetened condensed milk, and whole milk to the pot. Stir well to combine and bring the mixture to a gentle simmer. Stir frequently to prevent the milk from scorching.

🍚 Step 4: Cook Until Creamy

Let the mixture simmer gently for another 20–25 minutes, stirring often. You’ll notice the rice absorbing the milk and becoming deliciously creamy. If it thickens too much, add a bit more milk to achieve your desired consistency.

🍦 Step 5: Add Flavor and Serve

Stir in the vanilla extract and salt. Taste and adjust sweetness if needed (you can add a little extra sugar if desired). Serve warm for comfort or chill in the refrigerator for a refreshing dessert. Garnish with a sprinkle of ground cinnamon before serving.

🔄 Variations

Mexican arroz con leche is incredibly versatile. While the classic version is cherished, you can tweak the recipe to match your preferences or dietary needs.

For a richer version, add a dollop of heavy cream or a pat of butter during the final simmer. Want a dairy-free version? Substitute almond milk, coconut milk, or oat milk and use dairy-free condensed milk alternatives.

For a tropical flair, stir in shredded coconut and garnish with toasted coconut flakes. Add a few raisins or golden raisins to the simmering rice if you enjoy a chewy surprise in each bite. Craving extra spice? Mix in a pinch of nutmeg or a dash of clove for a deeper flavor profile.

You can even turn arroz con leche into a breakfast dish by reducing the sugar and adding chopped nuts or fresh fruit. Try making it with brown rice or arborio rice for a nuttier flavor and slightly different texture.

Lastly, serve it chilled in small cups with a dash of cinnamon liqueur or Kahlua for an adult version of this beloved dish.

🍳 Cooking Notes

Cooking Mexican arroz con leche requires attention, but it's simple once you understand a few key points. Always rinse your rice well before cooking to eliminate excess starch this prevents it from clumping and helps create a smooth pudding.

Use a heavy-bottomed pot to avoid scorching, and stir frequently, especially after adding the milk. Milk-based recipes can burn quickly if left unattended. Maintain a low simmer instead of a rolling boil to gently thicken the pudding without curdling the milk.

Texture is a matter of personal preference. Some prefer a looser consistency, while others enjoy it thick and spoonable. If your pudding is too thick, you can always thin it out with more milk even after it’s been chilled.

As it cools, the pudding will naturally thicken. If reheating, add a splash of milk to loosen it. Leftovers keep well for 3–4 days in the refrigerator.

Avoid overcooking the rice in the initial step. It should be fully cooked but not mushy, as it continues to cook once the milk is added. Also, add the vanilla at the end to preserve its delicate flavor and aroma.

🍽️ Serving Suggestions

Mexican arroz con leche is delightful whether served warm or chilled. For a cozy winter treat, serve it warm right off the stove, topped with a dusting of ground cinnamon and a drizzle of caramel or cajeta (Mexican goat milk caramel).

In summer months, let it chill in the fridge for several hours and serve cold with a twist of orange zest or fresh berries on top. For festive occasions, spoon the pudding into small glasses, garnish with whipped cream and a cinnamon stick, and serve it as a dessert shooter.

Pair it with a hot cup of café de olla (Mexican spiced coffee) or a chilled glass of horchata for an authentic experience. It also works well as a breakfast dish simply cut back on the sugar and serve with fresh fruit.

🧠 Helpful Tips

1. Use long-grain rice for best results—it holds its shape well and absorbs flavors beautifully.

2. Avoid overcooking the rice in the water phase. Slightly underdone is okay because it finishes cooking in milk.

3. Stir constantly once the milk is added. Milk burns easily and can develop an unpleasant taste if scorched.

4. Don’t skip the cinnamon stick. Ground cinnamon can be too harsh early on. Use it for garnish only.

5. Adjust sweetness at the end. Sweetened condensed milk adds a lot of sugar, so taste before adding more.

6. Store leftovers properly. Keep it in an airtight container in the fridge for up to 4 days.

7. Reheat gently. Add a splash of milk and heat on the stovetop or in the microwave, stirring often.

8. Customize with texture. If you want extra creaminess, add a tablespoon of butter or cream at the end.

9. Watch your heat. Always simmer on low to prevent burning or curdling.

10. Try spices. Add nutmeg, star anise, or a strip of lemon zest for variation.

🌟 Tips for the Best Mexican Arroz con Leche

For the creamiest, most delicious arroz con leche, consistency and flavor balance are key. Start with high-quality rice and rinse it thoroughly to reduce stickiness. Be patient—simmering the mixture slowly is what infuses each grain with rich, milky sweetness.

Avoid boiling the milk mixture at high heat. Gentle simmering prevents curdling and helps achieve a velvety texture. Don’t forget to stir often—this prevents rice from sticking and milk from burning.

Add the vanilla extract only at the end to retain its aroma, and garnish with fresh ground cinnamon just before serving for that warm, spicy finish. If preparing ahead, know that the pudding will thicken in the fridge—just add milk to loosen it to your liking before serving.

Above all, taste as you go. This recipe is simple, but your personal preferences matter. Adjust sweetness and spice levels as needed for the perfect bite every time.

⏱️ Timing Overview

🧮 Nutritional Information (Per Serving – Approximate)

❓ FAQs

Can I use brown rice instead of white?

Yes, but brown rice requires a longer cooking time and may yield a nuttier flavor and chewier texture.

Can I make it without condensed milk?

Yes. You can substitute with regular sugar and more whole milk or a non-dairy alternative.

Is arroz con leche served hot or cold?

Both! It’s delicious warm right after cooking and also amazing chilled.

Can I freeze arroz con leche?

Freezing is not recommended, as the texture of the rice and milk may become grainy upon thawing.

How long does it last in the fridge?

Stored properly, it stays fresh for 3–4 days. Reheat gently with a splash of milk.

🏁 Conclusion

Mexican arroz con leche is more than a dessert it’s a warm embrace in a bowl, a testament to the simplicity and comfort of traditional Mexican cooking. Its creamy texture, fragrant cinnamon, and delicate sweetness make it a household favorite across generations. Whether you're revisiting a childhood favorite or discovering it for the first time, this arroz con leche recipe is guaranteed to bring joy to your table.

With just a few ingredients and a little patience, you can master this iconic dessert. Follow the detailed steps, tweak it to your taste, and enjoy every comforting spoonful. 

From festive holiday tables to cozy weeknight dinners, arroz con leche is always a welcome treat.