
Arroz con Leche (or Mexican rice pudding) is a traditional dessert that uses simple ingredients and is a sweet embrace for your taste buds.
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Traditionally, it’s a Spanish dessert with possible Moorish origins. Brought to Latin American countries by the Conquistadors.
As you can imagine, every country has their version. Here, I’m sharing my family’s version of Mexican Arroz con Leche.
Table of Contents
Ingredients
- water (enough to rinse the rice)
- Medium grain White rice
- Water (to cook the rice)
- Cinnamon stick
- Star anise whole
- Milk
- Evaporated milk
- Sweetened condensed milk
- Vanilla extract
- Raisins
- Ground cinnamon for topping
For me, star anise is a must! The smell of star and anise and cinnamon boiling is profoundly embedded in my childhood food memories.
We enjoyed this delicious dessert on special occasions or whenever a touch of sweetness was needed.
Substitutions and Variations
Use more regular milk if you don’t have evaporated milk, or substitute a cup of heavy cream for one cup of milk for a creamier texture.
As a variation, add 1 can of pumpkin puree to this recipe to make Pumpkin Arroz con Leche.
Instructions
- To a large stockpot, add rinsed rice, water, cinnamon, and star anise.
- Cook over medium heat.
- Discard the cinnamon sticks and anise.
- Add the milk, evaporated milk, sweetened condensed milk, raisins, and vanilla to the rice pot.
- Stir and cook.
Be careful NOT to burn the bottom of the pan. Stir the rice occasionally to prevent it from sticking to the bottom of the pot. Or use a non-stick pot for easy cleanup.
Once you see that most of the liquid has evaporated, that’s when to add the rest of the ingredients.
Look for plump raisins. Then turn off the stove. You’re ready to serve!
How to Serve
- Serve with a sprinkle of ground cinnamon on top of the pudding.
- Some people will add a pinch of salt as an option.
- The great thing about this delicious Mexican dessert recipe is that it can be enjoyed on cold days or chilled at any time of year.
Don’t confuse this recipe with Atole de Arroz, the latter is a hot drink whereas this is a dessert.
Customize your rice pudding by incorporating your favorite toppings such as fresh fruit like berries, toasted coconut, or a drizzle of caramel sauce.
Mexican arroz con leche tastes better the next day because the flavors have had time to meld and develop.
FAQs (Frequently Asked Questions)
Yes, you can prepare it ahead of time and store it in the refrigerator in an airtight container for up to 3 days. Simply reheat the leftover rice pudding gently on the stove top or enjoy it chilled.
Yes, this recipe is naturally gluten-free as it doesn’t have any gluten-containing ingredients. With its cinnamon flavor and pudding-like consistency, it will satisfy any sweet tooth.
Typically, white long grain rice. However, you can also use arborio rice, basmati rice, or jasmine rice, but know that other rices can change the flavor profile.
Sure. You’ll have to alter the ingredients a bit and use different types of milk like coconut milk or almond milk.
More Mexican Desserts:
This traditional Mexican rice pudding recipe is a comforting dessert dish that has been enjoyed for generations.
Only a few ingredients need to create this perfect dessert from the comfort of your kitchen.
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Mexican Arroz Con Leche
Ingredients
- water (enough to rinse the rice)
- 1 cup white rice
- 4 cups water
- 1 cinnamon stick
- 1 star of anise whole
- 2 cups milk
- 1 can evaporated milk (4 ounces)
- 1 can sweetened condensed milk (7 ounces)
- 1 tablespoon vanilla extract
- ⅓ cup raisins
- ground cinnamon for topping
Instructions
- Rinse the rice in water.
- To a large stockpot, add the rice, 4 cups water, cinnamon stick, and anise.
- Cover and cook for 12-14 minutes over medium heat.
- Most of the liquid should have evaporated.
- If not, cook for a few more minute until most of the liquid is gone. Be careful not to burn.
- Discard the cinnamon sticks and anise.
- Add milk, evaporated milk, sweetened condensed milk, raisins, and vanilla to the rice pot.
- Stir to mix.
- Bring to a simmer on low-medium heat.
- Cook for 5 minutes.
- Turn heat off.
- Serve and sprinkle with ground cinnamon.
Video
Notes
Nutrition
This post was updated. You might remember the old pictures.
I used both yours and Sonia’s recipes together, and ooohhhhh it is delish!!!!
Yay! Love Sonia. Glad you enjoyed it. 🙂
Interesting and delicious dessert recipe to try. Thanks for sharing.
It’s delicious! Hope you give this recipe a try.
This was so tasty! And really easy to make. Definitely going to make this again. Everyone loved it.
Happy to hear you liked it! Hope you make this recipe again soon.
Yum, this is such a unique dessert. Not only does the cinnamon give the dish great flavor, it smells amazing when it’s cooking!
Glad you enjoyed this Arroz con Leche recipe! You’re absolutely right, the aroma it gives off as it cooks is truly wonderful.
I really enjoyed this rice pudding recipe. this was the closest to what I had in Mexico a few years back! Love it
So glad you enjoyed it. Such a great recipe!
This was so good! My husband and I loved this thanks so much for sharing this recipe!
Glad to hear that you and your husband loved this Arroz con Leche recipe! Hope you make this recipe again soon.
Best recipes I ever found. Love the videos!
Thank you!