Mexican Arroz Con Leche (VIDEO)

Arroz con Leche (or Mexican Rice Pudding) is a creamy and decadent dessert. It captivates with its velvety texture, aromatic cinnamon, and a delightful hint of vanilla.

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Arroz con leche served in a glass and sitting on a cutting board.

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

1 Ingredients
2 Substitutions and Variations
3 Instructions
4 How to Serve
5 FAQs (Frequently Asked Questions)
6 More Mexican Desserts:
7 Hungry for More?
8 Mexican Arroz Con Leche

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

Making Mexican rice pudding in a stock pot.

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!

Arroz con Leche served in a cup and topped with cinnamon.

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.

Mexican Arroz con Leche served in a glass and garnished with a cinnamon stick.

FAQs (Frequently Asked Questions)

Can I make it in advance?

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.

Is it gluten-free?

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.

What’s the best rice to use?

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.

Can I make this into a vegan recipe?

Sure. You’ll have to alter the ingredients a bit and use different types of milk like coconut milk or almond milk.