Arroz Con Leche

Ingredients

• 185 g (1 cup)white rice
• 1.66 litres (7 cups)whole milk
• 150 g (1/2 cup)condensed milk
• 50 g (1/4 cup)white sugar
• 1lime, zest
• 1 stickcinnamon
• 1 tsp, plus more to serveground cinnamon
• to tastevanilla extract

Instructions

1. 1

   Combine ingredients

   Put the milk, rice, sugar, cinnamon stick and ground cinnamon in a large saucepan or pot.

2. 2

   Bring to boil

   Stir everything together and bring the mixture to a boil.

3. 3

   Cook the rice

   Turn the heat down to low and cook for about 20 minutes, stirring regularly.

4. 4

   Check consistency

   When the rice is cooked through and creamy, add a little more milk if you would like a looser pudding.

5. 5

   Finish the pudding

   Turn off the heat, then stir in the condensed milk, vanilla extract and lime zest.

6. 6

   Serve with cinnamon

   Spoon the pudding into cups and finish with a sprinkle of ground cinnamon.

What is arroz con leche?

Arroz con leche is a rice pudding enjoyed across Latin America, with Mexican versions often scented with cinnamon. The rice simmers in milk until tender and creamy, making a simple, gently spiced dessert.

Here, condensed milk adds sweetness and richness, while lime zest brings a fresh, fragrant note. The result is comforting without relying on a long, slow bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 403 calories, 14g protein, 62g carbs, 12g fat.

The rice and sugar supply most of the carbohydrates, while whole milk and condensed milk contribute much of the fat and some of the protein. Serve a cup after a meal with fresh fruit on the side for a contrasting, less-rich accompaniment.

Choosing the ingredients

White rice: It softens as it cooks and releases starch into the milk, helping the pudding turn creamy. The recipe points to notes for the rice choice, so check those if they are available alongside the original recipe.

Milk and condensed milk: Whole milk forms the cooking liquid, while condensed milk is stirred in at the end for extra sweetness and body.

Cinnamon and lime: The stick flavours the milk as the rice cooks; ground cinnamon adds a stronger spice note. Lime zest gives the finished pudding a bright aroma.

Stir as it simmers

Gentle heat and regular stirring are the main techniques here. Rice can settle on the bottom of a milk-based mixture, so scrape along the base and sides as you stir.

Once the mixture boils, lower the heat promptly. A steady, quiet simmer gives the grains time to soften without letting the milk boil over.

Look for a creamy finish

Doneness: Taste a few grains after about 20 minutes; they should be tender all the way through, without a hard centre. If they need more time, keep cooking gently and stirring regularly.

Consistency: The pudding should look creamy rather than dry. It thickens as it stands, so loosen it with a little more milk if you prefer it softer.

Finish off the heat

Condensed milk and lime zest go in after the heat is turned off. This keeps the final adjustment easy and preserves the lime's fresh fragrance.

Remove or leave the cinnamon stick according to preference when serving. A dusting of ground cinnamon gives each cup a familiar spiced finish.

Serving and timing

Serve the pudding in cups, as directed, with a little ground cinnamon on top. It works as a dessert after a simple meal or as a sweet afternoon snack.

The stated cooking time is about 20 minutes, with a total time of 25 minutes. Have the ingredients ready before starting so you can stir and monitor the saucepan as it simmers.

Recipe notes & tips

• Use a large saucepan so the milk has room to rise as it comes to a boil.
• Stir regularly, paying particular attention to the bottom of the pan.
• Keep the heat low once the mixture has boiled to help prevent scorching.
• Taste the rice near the end of cooking to check that the grains are tender.
• Add extra milk gradually if the pudding becomes thicker than you like.
• Stir in the lime zest after switching off the heat for a fresh citrus aroma.

Variations

• More citrus: Add a little extra lime zest at the end for a brighter aroma.
• Extra cinnamon: Add another light dusting of ground cinnamon to each cup.
• Looser pudding: Stir in a splash of milk before serving to soften the consistency.
• Less sweet: Reduce the white sugar to suit your taste.
• Vanilla-forward: Add vanilla extract to taste when stirring in the finishing ingredients.

Common mistakes to avoid

• High heat: Milk can boil over or scorch; lower the heat as soon as the mixture boils.
• Infrequent stirring: Rice may stick to the base; stir regularly and scrape the bottom of the pan.
• Undercooked rice: A hard centre means the grains need more time; continue simmering gently.
• Overcooking: The pudding can become very thick; check the rice around the 20-minute mark.
• Adding too much milk at once: The pudding may turn runny; loosen it with small additions.
• Skipping the final seasoning: Serve with a sprinkle of ground cinnamon for the intended finish.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring in a little milk if the pudding has thickened.

Frequently asked questions