Arroz con Leche Mexicano is a traditional Mexican rice pudding made by simmering long-grain rice with milk, sweetened condensed milk, evaporated milk, and cinnamon sticks.
Jump to
Raisins are often added for extra sweetness and texture. It can be served warm or cold and finished with a sprinkle of ground cinnamon.
This Mexican Arroz con Leche recipe is made with a blend of three milks-whole milk, sweetened condensed milk, and evaporated milk-that creates an extra-creamy, silky rice pudding without feeling too heavy.
The cinnamon sticks and lime peel add warm, authentic Mexican flavor, while the raisins soften as the pudding cooks. It's an easy, homemade Mexican dessert you can enjoy year-round.
Ingredients You'll Need
Note: See the recipe card for quantities.
- White rice: I use arborio rice for this arroz con leche recipe, but you can use any long- or short-grain white rice. Cooking time and water may need to be adjusted depending on the type.
- Whole milk: Provides a rich base.
- Sweetened condensed milk: Adds sweetness and gives the pudding its classic silky finish.
- Evaporated milk: Deepens the flavor and boosts creaminess without making the dessert too heavy.
- Cinnamon sticks: Infuse the milk mixture with warm, traditional Mexican flavor.
- Lime peel: Adds a light citrus aroma that balances the sweetness.
- Raisins: Soften as the pudding cooks, adding natural sweetness and texture.
- Ground cinnamon: Used for garnish and extra flavor when serving.
How to Make Arroz con Leche Mexicano
Note: Full instructions are provided in the recipe card below.
- Rinse the rice in a bowl with plenty of water, gently stirring with your hands to remove the starch. Drain and rinse the rice under cold water using a strainer.
- Pour the whole milk, evaporated milk, and condensed milk into a large heavy-bottom pot. Heat over low heat, stirring every couple of minutes to prevent sticking and scorching. (Make sure to watch carefully so the mixture does not overflow.)
- In a separate pot, add the 3 cups of water, salt, a small piece of lime or orange peel, and the cinnamon sticks. Heat over medium heat until it begins to boil, then cover for a couple of minutes to allow the cinnamon to release its aroma.
- Add the rice and cook over medium-low heat for 15 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Add the warm milk mixture to the rice to prevent the temperature from dropping, and cook over medium heat for about 30 minutes. Stir occasionally to prevent the milk from overflowing or the rice from sticking. Taste and sweeten with additional sugar if needed.
- Remove the cinnamon sticks and the citrus peel. Add the raisins. Turn off the heat and let the mixture rest for 30 minutes to reach a thick, creamy consistency. Spoon the arroz con leche into bowls and sprinkle ground cinnamon to taste.
Hint: Stir the arroz con leche every few minutes to prevent sticking and scorching
Storage, Make Ahead, & Freezing
Storage: Keep Arroz con Leche in an airtight container in the refrigerator for up to 3 days. The 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
- Use arborio for extra creaminess: Arborio rice naturally releases more starch, giving your arroz con leche a richer, creamier texture. If using long-grain or short-grain rice, simply adjust the water and cooking time as needed.
- 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.
- Control the sweetness: Sweetened condensed milk adds plenty of sweetness. For a less sweet version, reduce the amount or balance with more whole milk.
- Skip the raisins: If you're not a fan, leave them out-your arroz con leche will still be delicious.
- Try orange peel: Swap lime peel for orange peel if you prefer a sweeter, more aromatic citrus note.
- Serve hot or cold: Arroz con leche thickens as it cools. For a looser texture, add a splash of milk before reheating.
Frequently Asked Questions
Can I use a different type of rice?
Yes. Arborio rice makes the creamiest arroz con leche, but long-grain or short-grain white rice also works. Just adjust the water and cooking time as needed.
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 warm milk before serving.
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 Mexican arroz con leche?
Make sure to check out our Arroz con Leche Paraguayo recipe for a delicious variation!
You may also like
Recipe
Mexican Arroz con Leche Recipe
Equipment
- Large heavy-bottom pot or Dutch oven
- Wooden spoon or silicone spoon
- Peeler (for citrus peel)
- Ladle for serving
- Bowls for serving
Ingredients
- 1 cup arborio rice
- 3 cups water
- 3 cups whole milk
- 397 g sweetened condensed milk
- 354 ml evaporated milk
- 2 cinnamon sticks
- Lime peel (1-2 wide strips)
- 50 g raisins
- Ground cinnamon , to taste
Instructions
- Rinse the rice in a bowl with plenty of water, gently stirring with your hands to remove the starch. Drain and rinse the rice under cold water using a strainer.
- Pour the whole milk, evaporated milk, and condensed milk into a large heavy-bottom pot. Heat over low heat, stirring every couple of minutes to prevent sticking and scorching. (Make sure to watch carefully so the mixture does not overflow.)
- In a separate pot, add the 3 cups of water, salt, a small piece of lime or orange peel, and the cinnamon sticks. Heat over medium heat until it begins to boil, then cover for a couple of minutes to allow the cinnamon to release its aroma.
- Add the rice and cook over medium-low heat for 15 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Add the warm milk mixture to the rice to prevent the temperature from dropping, and cook over medium heat for about 30 minutes. Stir occasionally to prevent the milk from overflowing or the rice from sticking. Taste and sweeten with additional sugar if needed.
- Remove the cinnamon sticks and the citrus peel. Add the raisins. Turn off the heat and let the mixture rest for 30 minutes to reach a thick, creamy consistency. Spoon the arroz con leche into bowls and sprinkle ground cinnamon to taste.
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.
