Arroz con Leche Mexicano is a rich, creamy, and traditional Mexican rice pudding made with long-grain rice, milk, cinnamon, and piloncillo. It is such a comforting, decadent recipe that’s perfect for dessert or as a snack.
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My mother wasn’t much for sweets, preferring savory snacks and dishes. Still, she made exceptions for a few desserts—one of them was arroz con leche. This comforting rice pudding brings back warm memories of family gatherings and simple homemade flavors.
In honor of my mom and her fondness for this treat, I’m sharing her Mexican arroz con leche recipe. It’s creamy, gently spiced with cinnamon, and sweetened with either piloncillo or granulated sugar. It’s perfect as a dessert, a filling snack, or even an occasional breakfast.
What is Arroz con Leche?
Arroz con leche, literally “rice with milk,” is a sweet, creamy rice pudding made from rice cooked in milk and sweetened with sugar or other sweeteners. Versions of rice pudding exist worldwide. The dish likely originated in the Muslim world and arrived in Spain during the Muslim presence on the Iberian Peninsula, later spreading to the Americas where regional variations developed.
Basic arroz con leche recipes usually involve simmering rice in milk until tender, then sweetening and flavoring it with cinnamon and sometimes other additions like evaporated milk or citrus zest. The Mexican version commonly uses cinnamon sticks and piloncillo (unrefined cane sugar) for a warm, caramel-like note.
Why You’ll Love This Arroz con Leche Recipe
- Creamy and Rich: Whole milk combined with evaporated milk creates a luscious, satisfying texture.
- Simple Ingredients: It comes together with just a few pantry staples—rice, milk, cinnamon, and a sweetener.
- Comfort Food: The warm, nostalgic flavors are familiar and soothing.
- Versatile Serving: Enjoy it hot, warm, or chilled. It works as a dessert, snack, or even a cozy breakfast.
- Traditional and Festive: This version is a staple in Mexican households and often appears during holidays and family celebrations.
The Ingredients
- Long-Grain White Rice: I recommend long-grain rice for its mild flavor and ability to keep its shape without becoming mushy.
- Milk (Whole or 2%): Whole milk yields a richer, creamier pudding, but 2% works fine.
- Evaporated Milk: Adds body and depth. Use canned evaporated milk from the store or a homemade substitute if preferred.
- Sugar or Piloncillo: Granulated sugar keeps the pudding lighter in color. Piloncillo (unrefined cane sugar) adds a caramel note and light tan color. Use whichever you prefer.
- Mexican Cinnamon: Also known as canela, Mexican cinnamon (Ceylon-style) provides a gentle, aromatic warmth.
- Water and Salt
How to Make Arroz con Leche
1. Boil Water
- Add 3 cups of water to a medium pot and bring to a boil.
- Add 2 medium pieces of cinnamon (or one large stick) and boil for 5 minutes to infuse the water.
- Add 1 cup of long-grain white rice, reduce the heat to low, cover, and simmer for 10 minutes.
2. Cook the Rice
- Add 1 ½ cups milk, ¼ teaspoon salt, and 6 tablespoons granulated sugar (or 4 small piloncillo cones or 1 medium cone).
- Stir and simmer until the rice is tender, about 20–25 minutes. If using piloncillo, stir every 5 minutes to help it dissolve.
3. Add Evaporated Milk
- Stir in one can of evaporated milk and simmer for 3 minutes. A thin film may form on top—stir to reincorporate it.
4. Adjust Sweetness and Serve
- Taste and add a tablespoon or two of sugar or grated piloncillo if you prefer a sweeter pudding.
- Remove from heat and let cool for 10 minutes. Discard the cinnamon sticks.
- Serve warm in cups or bowls, or chill in the refrigerator and serve cold. Add a splash of milk before serving if you like a creamier texture.
Storing and Reheating
Store leftover arroz con leche in an airtight container in the refrigerator for up to 5 days. The pudding will thicken as it chills; stir in a little milk to loosen it before serving. Reheat on the stovetop over low heat, stirring frequently, or microwave in short intervals until warmed through.
Tips and Variations
- Jasmine rice can be used for a different aroma, though it will change the flavor profile.
- Short- or medium-grain rice breaks down more and produces an even creamier texture. If using those, reduce cooking time and watch closely to avoid mush.
- Substitute coconut sugar for granulated sugar or piloncillo for a different, slightly tropical sweetness.
I hope you enjoy this classic Mexican arroz con leche—it’s one of those recipes that comforts and satisfies every time.
PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.
More Dessert Recipes
- Gluten-Free Dairy-Free Tres Leches Cake
- Sweetened Condensed Milk Fruit Salad
- Homemade Sweetened Condensed Coconut Milk
- Strawberry-Coconut Cream Paletas
- Coconut Flour Oatmeal Cookies
Recipe
Arroz con Leche Mexicano (Mexican Rice Pudding)
by Gemma Aguayo-Murphy
Equipment
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Small pot
Ingredients
- 3 cups water
- 2 medium Mexican cinnamon sticks (or 1 large stick)
- 1 cup long-grain white rice
- 1 ½ cups milk (whole or 2%)
- 4 small piloncillo cones or 6 tablespoon granulated sugar (see notes)
- ¼ teaspoon salt
- 1 can evaporated milk
Instructions
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Add 3 cups of water to a medium pot. Bring to a boil.
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Add 2 medium cinnamon sticks (or one large) and boil for 5 minutes.
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Add 1 cup long-grain white rice. Lower heat, cover, and simmer for 10 minutes.
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Mix in the milk, salt, and piloncillo (or sugar).
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Stir and simmer about 20–25 minutes, or until the rice is soft. If using piloncillo, stir every 5 minutes to help it dissolve.
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Mix in one can of evaporated milk and simmer for 3 minutes, stirring to dissolve any film on top.
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Taste for sweetness and add sugar or grated piloncillo if desired.
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Remove from heat and cool 10 minutes. Discard cinnamon sticks.
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Serve warm or refrigerate for at least an hour and serve cold. Add more milk before serving if you want it creamier.
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Store in the refrigerator in an airtight container for up to 5 days.
Notes
- You can use one medium cone of piloncillo instead of multiple small cones, or substitute 6 tablespoons granulated sugar.
- The pudding thickens in the fridge; stir in milk to reach your preferred consistency.
- Reheat gently on low heat or in the microwave in short intervals if you prefer it warm.
Video
Originally published December 13, 2021. Updated post November 2022.