This arroz con leche without condensed milk is a creamy rice pudding made by slowly simmering long-grain rice in milk with sugar, vanilla, and cinnamon.
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This easy arroz con leche recipe is a Paraguayan-inspired version made with simple, everyday ingredients and is easy to customize.
You can serve it warm or cold with a sprinkle of ground cinnamon on top, making it a comforting Latin dessert that's perfect for any day of the week.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Whole milk: Creates a rich, creamy base.
- Sugar: Sweetens the pudding and balances the flavors. I use ½ cup, but you can reduce it to ⅓ cup or adjust to taste if you prefer a less sweet taste.
- Long-grain white rice: Gently releases starch, naturally thickening the mixture.
- Vanilla extract: Adds warmth and depth.
- Cinnamon or lemon zest (optional): Adds either a cozy spice note or a bright, fresh finish.
How to Make Arroz con Leche Without Condensed Milk
Note: Full instructions are provided in the recipe card below.
- Heat 5 ½ cups of the milk with the sugar in a large saucepan over medium-high heat. Bring the mixture to a gentle boil.
- Add the rice, then lower the heat. Let it cook at a slow simmer, stirring occasionally so it doesn't stick to the bottom. Continue cooking until the rice is tender and the mixture thickens to a yogurt-like texture, about 50 to 60 minutes. Stir in the vanilla and ground cinnamon (or lemon zest if using).
- Transfer the rice pudding to a large bowl and leave it to cool completely, about 2 hours. You can also chill it in the refrigerator until fully cold, for about 2 more hours. Before serving, mix in the remaining ½ cup of milk to loosen the texture.
Hint: Stir the arroz con leche every few minutes to prevent sticking and scorching
Storage, Make Ahead, & Freezing
Storage: Keep rice pudding in an airtight container in the refrigerator for up to 3 days. The rice pudding will thicken as it chills; simply stir in a splash of milk before serving to loosen the texture.
Make Ahead: Can be made a day ahead. Refrigerate until ready to serve.
Freezing: Not recommended.
Camila's Tips & Variations
- Milk: You can use 2 percent low-fat milk for this recipe-the consistency will be slightly looser-but avoid skim milk, as it won't provide enough richness or structure.
- Warm the milk first: Adding warm milk to the rice helps it cook evenly and prevents the mixture from seizing or dropping in temperature.
- Stir often: This keeps the rice from sticking and burning and ensures a perfectly silky pudding.
- Skip the raisins: If you're not a fan, leave them out-your arroz con leche will still be delicious.
- Citrus peel: Add lime, lemon, or orange peel for a bright citrus flavor.
- Serve hot or cold: Arroz con leche thickens as it cools. For a looser texture, add a splash of milk before reheating or when serving it cold.
Frequently Asked Questions
Can I use a different type of rice?
Yes. Medium, long, or short grain white rice all work; just adjust the water and cooking time.
Why does my arroz con leche thicken as it cools?
Rice continues to absorb liquid as it cools. If it becomes too thick, stir in a splash of cold milk for serving cold or warm milk for serving warm.
How do I prevent the milk from burning?
Cook over medium-low heat and stir often, especially once the milk is added. A heavy-bottomed pot also helps prevent scorching.
❤️ Love this easy arroz con leche without condensed milk?
Make sure to check out our Arroz con Leche with condensed milk recipe for a delicious variation!
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Recipe
Arroz con Leche Without Condensed Milk
Equipment
- Small knife
- Serving bowls or ramekins
Ingredients
- 6 cups whole milk
- 100 g sugar
- ½ cup long-grain white rice
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon or 1 teaspoon grated lemon zest (optional)
Instructions
- Heat 5 ½ cups of the milk with the sugar in a large saucepan over medium-high heat. Bring the mixture to a gentle boil.
- Add the rice, then lower the heat. Let it cook at a slow simmer, stirring occasionally so it doesn't stick to the bottom.
- Continue cooking until the rice is tender and the mixture thickens to a yogurt-like texture, about 50 to 60 minutes.
- Stir in the vanilla and ground cinnamon or lemon zest if using.
- Transfer the rice pudding to a large bowl and leave it to cool completely, about 2 hours.
- You can also chill it in the refrigerator until fully cold, for about 2 more hours. Before serving, mix in the remaining ½ cup of milk to loosen the texture.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
