Arroz con Leche dessert recipe

Ingredients

• 190 g (1 cup)short-grain rice
• 710 ml (3 cups)water
• 240 ml (1 cup)evaporated milk
• 120 ml (½ cup)sweetened condensed milk
• 50 g (¼ cup)brown or raw sugar
• 2 largecinnamon sticks
• 5cloves
• 15 ml (1 tablespoon)ground cinnamon
• 40 g (¼ cup)raisins
• 1 rind (or 15 ml / 1 tablespoon orange peel)lime rind
• 30 ml (2 tablespoons)grated or desiccated coconut, to serve

Instructions

1. 1

   Combine ingredients

   Put the rice, cloves, cinnamon sticks, raisins and water in a medium-sized pot. Break the cinnamon sticks into pieces if needed to help release their flavour. If using citrus peel, add it now.

2. 2

   Cook the rice

   Cook over low heat for 15–20 minutes, until the rice is tender and the water has been absorbed.

3. 3

   Remove whole spices

   Take out the cinnamon sticks and cloves, along with the citrus rind if you added it.

4. 4

   Add evaporated milk

   Add the evaporated milk and bring the mixture to the boil for 7 minutes. Lower the heat and stir continuously.

5. 5

   Stir in sugar

   Add the sugar and mix it in well.

6. 6

   Add condensed milk

   Pour in the condensed milk and stir until it is evenly mixed through the pudding.

7. 7

   Serve the pudding

   Serve warm or cold in individual cups or bowls. Dust generously with ground cinnamon and add grated coconut if using.

What is arroz con leche?

Arroz con leche is a rice pudding found across Latin America, with each household and region having its own take. This Peruvian-style version combines rice simmered with cinnamon, cloves, raisins and citrus with evaporated and condensed milk.

The spices infuse the cooking water before the milk is added, while the two milks bring creaminess and sweetness. A cinnamon dusting and coconut finish each bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 488 calories, 12g protein, 91g carbs, 9g fat.

Most of the carbohydrates come from the rice, sugar, condensed milk and raisins; the milks provide some protein and fat. Serve a bowl after a meal with fresh fruit on the side for a contrasting finish.

The rice and spices

Short-grain rice: its plump grains soften as they cook and help give the pudding a thick, tender texture. Rinse only if you want to remove some surface starch; the recipe does not require it.

Whole spices: cinnamon sticks and cloves flavour the rice as it cooks, then are removed before serving. Break the cinnamon sticks if needed so they fit in the pot and release their flavour.

Cooking the rice

Low heat: keep the pot at a gentle simmer for the initial 15–20 minutes, rather than letting it boil vigorously. The rice is ready for the next stage when it is cooked and the water has been absorbed.

Keep an eye on the pot as the water reduces, especially towards the end of cooking. Stir gently if the rice begins to stick.

Adding the milk

Evaporated milk: add it after removing the whole spices, then bring the mixture to the boil for 7 minutes as directed. Lower the heat afterwards and keep stirring continuously.

Sweetened condensed milk: stir it in after the sugar so it spreads evenly through the pudding. The mixture will thicken further as it cools.

Citrus and sweetness

Citrus peel: lime rind gives the rice a fragrant note, while the recipe also offers orange peel as an alternative. Add the peel with the rice and remove it with the spices before adding the milk.

Brown or raw sugar: either option works here, with the condensed milk adding further sweetness. Taste the finished mixture before serving if you want to gauge its sweetness.

Serving warm or cold

Warm bowls: serve soon after cooking for a soft, comforting pudding. Spoon it into individual cups or bowls and finish with ground cinnamon and coconut.

Chilled portions: cool the pudding, then refrigerate it before serving. It will firm up as it cools, so stir it before portioning if the texture has become very thick.

Recipe notes & tips

• Use a pot with enough room for the rice to expand and the milk to be stirred in.
• Break the cinnamon sticks into smaller pieces if they do not fit comfortably in the pot.
• Keep the heat low while the rice cooks so the water reduces gradually.
• Remove the cloves and cinnamon before adding the milk so they are easy to find.
• Stir continuously during the 7-minute boil with evaporated milk, then keep stirring over low heat.
• Add the coconut just before serving to keep its texture distinct.

Variations

• Choose orange peel: use 15 ml (1 tablespoon) instead of the lime rind.
• Skip the coconut: finish with ground cinnamon alone.
• Serve it chilled: refrigerate the pudding after cooking for a cool dessert.
• Use brown sugar: choose it for a deeper flavour, or use raw sugar as listed.
• Adjust the raisins: leave them out if you prefer the pudding without fruit.

Common mistakes to avoid

• Cooking too fast: a high heat can make the water disappear before the rice is tender; keep the pot over low heat.
• Skipping the timing check: the rice needs 15–20 minutes and the water should be absorbed before adding milk.
• Leaving whole spices in: remove the cinnamon sticks and cloves before adding the milk.
• Walking away during the milk stage: stir continuously during the 7-minute boil and after reducing the heat.
• Adding condensed milk too soon: add it after the sugar so it can be mixed evenly through the pudding.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a saucepan, stirring often; add a small splash of milk if the pudding has thickened, or serve it cold.

Frequently asked questions