Mexican cinnamon rice pudding
Arroz con Leche
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Servings
6
4 cups
Difficulty
Easy
Cost
Budget
$
Arroz con Leche
Mexican cinnamon rice pudding
★4.6(24)
Creamy, cinnamon-scented rice pudding made with whole milk, condensed milk, and warm spices. A beloved Latin American comfort dessert that tastes like a warm hug.
5m
Prep Time
40m
Cook Time
45m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Arroz con leche is the quintessential Latin American comfort dessert, found in nearly every country with its own regional twist. The Mexican version is rich with cinnamon and can be served warm or cold.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
We developed this Arroz con Leche recipe to be approachable without sacrificing depth of flavor. Baking is where precision meets creativity. This recipe balances the science of ratios and temperatures with the art of flavor, producing a dessert that looks as impressive as it tastes and rewards careful attention to detail.
Ingredients
- 1 cup long-grain white rice
- 3 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 2 cinnamon sticks
- 1 tsp vanilla extract
- Ground cinnamon and raisins for garnish
Instructions
- 1
Cook rice in 2 cups of water with the cinnamon sticks until the water is absorbed, about 15 minutes.
- 2
Add whole milk and bring to a gentle simmer, stirring frequently.
- 3
Cook for 15-20 minutes, stirring often, until the rice is very tender and the mixture thickens.
- 4
Stir in condensed milk and vanilla. Cook for 5 more minutes until creamy.
- 5
Serve warm or cold, topped with ground cinnamon and raisins.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Sweetened condensed milkSugar (½ cup) + evaporated milk
Less rich but still delicious
Whole milkCoconut milk
Creates a tropical, dairy-free version
All-purpose flour1-to-1 gluten-free flour blend
Modern gluten-free blends work well in most cookie and cake recipes. Add a quarter teaspoon of xanthan gum if the blend does not include it for better structure.
DepthPantry
Test Kitchen Pick
Vanilla Extract
Helpful Pantry Staple
Why the vanilla matters
For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.
This is a small pantry move that usually makes baked goods taste more complete.
- Improves aroma in desserts and bakes
- Useful across cakes, cookies, and breakfast bakes
Vanilla extract is one of the easiest pantry upgrades to keep using.
Shop vanilla extract for this recipeTips & Storage
Pro Tips
Stir frequently to prevent the milk from scorching on the bottom.
The pudding thickens considerably as it cools, so take it off the heat while still slightly loose.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Warm gently on the stove with a splash of milk to restore creaminess.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not be alarmed if the batter or dough looks different from what you expect at certain stages. Trust the process and the recipe. Baking is full of ugly-duckling moments that resolve beautifully in the oven.
Nutrition Facts
Per serving (30mg) · 6 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates8g
Fat58g
Fiber140mg
Sugar0g
Sodium40g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different rice?
- Medium-grain or short-grain rice creates an even creamier texture.
- Is it served warm or cold?
- Both are traditional. In Mexico, it is often served cold as a snack.
- Can I freeze this?
- Many baked goods freeze beautifully for up to 3 months. Wrap tightly in plastic wrap then aluminum foil to prevent freezer burn. Thaw at room temperature for 1 to 2 hours. Frosted items freeze best uncovered on a sheet pan first, then wrapped once firm.
- Can I make this ahead?
- Most baked desserts are best made the same day but can be prepared up to 24 hours in advance. Store at room temperature in an airtight container. Custards and cream-based desserts should be refrigerated and brought to room temperature before serving.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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