Arroz con Leche

Arroz con leche is Mexico's beloved rice pudding: short-grain rice simmered slowly in milk until thick, creamy and fragrant with cinnamon. A spoonful of vanilla and a dusting of ground cinnamon make it pure comfort. Serve it warm on a cool evening or chilled straight from the fridge.

Prep time

5 mins

Cook time

45 mins

Total time

50 mins

Servings

6 servings

Calories

310

Ingredients

• 150 g short-grain rice, rinsed
• 750 ml whole milk
• 250 ml water
• 1 cinnamon stick
• 1 strip of lemon peel
• 80 g sugar
• 1 teaspoon vanilla extract
• 1 pinch of salt
• Ground cinnamon, to serve
• 1 tablespoon raisins (optional)

Instructions

1. Combine the rice, water, cinnamon stick, lemon peel and salt in a large saucepan and bring to a gentle boil.
2. Reduce the heat and simmer for 10 minutes until most of the water is absorbed.
3. Pour in the milk and sugar, stir well and bring back to the gentlest simmer.
4. Cook uncovered for 30 to 35 minutes, stirring every few minutes so the rice does not catch on the bottom.
5. When the rice is tender and the pudding is thick and creamy, remove from the heat.
6. Stir in the vanilla extract and raisins, if using, and discard the cinnamon stick and lemon peel.
7. Spoon into bowls and serve warm or chilled, dusted with ground cinnamon.

Pro tips

• Rinse the rice first so the pudding stays creamy rather than gluey.
• Stir regularly, especially near the end, as milk scorches easily.
• The pudding thickens as it cools, so take it off the heat while it still looks slightly loose.
• For a richer version, replace 100 ml of milk with evaporated milk.

Frequently asked questions