Arroz con Leche is the ultimate comfort dessert—a simple, creamy, and fragrant rice pudding beloved across Latin America and Spain. This version simmers short-grain rice slowly in milk with cinnamon and citrus until the grains are tender and the mixture luxuriously thick.
Studded with plump raisins and finished with a hint of vanilla, it’s a warm, soothing treat that’s as perfect for a family dinner as it is for a festive gathering.
The Science of Creamy Rice & Starch Release
The creamy, velvety texture of perfect arroz con leche comes from the slow release of starch from the rice. Using short-grain rice (like Arborio or Valencia) is key, as these varieties have a higher starch content than long-grain.
As the rice simmers in the milk, the outer layers of the grains break down, releasing amylose and amylopectin starches that thicken the surrounding liquid into a rich, creamy sauce without the need for eggs or thickeners.
The low, gentle heat is crucial—it allows the rice to cook evenly and the milk to reduce slowly without scorching, while the cinnamon stick and citrus zest infuse the pudding with their aromatic oils.
Ingredients
For the Rice Pudding:
- 1 cup (200g) short-grain white rice (Arborio, Valencia, or Calrose)
- 4 cups (960ml) whole milk
- 2 cups (480ml) water
- 1 cinnamon stick
- Zest of 1 lemon (in wide strips, avoiding the white pith)
- Pinch of salt
For Finishing:
- ½ cup (100g) granulated sugar, or to taste
- ½ cup (80g) raisins (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter (optional)
- Ground cinnamon, for serving
Instructions
1. Rinse & Soak the Rice: Rinse the rice under cold water until the water runs clear. This removes excess surface starch and prevents gumminess. In a medium bowl, combine the rinsed rice with enough water to cover and let soak for 15-30 minutes. Drain well.
2. Simmer Rice with Aromatics: In a large, heavy-bottomed pot or Dutch oven, combine the drained rice, milk, 2 cups of water, the cinnamon stick, lemon zest strips, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally.
3. Cook Slowly Until Tender: Once simmering, reduce the heat to low. Cook, uncovered, for 30-40 minutes, stirring frequently (especially towards the end) to prevent sticking and to encourage starch release. The rice should become very tender, and the mixture will thicken noticeably as the milk reduces.
4. Sweeten & Add Raisins: When the rice is soft and the pudding has thickened to a creamy consistency, stir in the sugar and raisins (if using). Continue to cook for another 5-10 minutes, stirring constantly, until the sugar is dissolved and the pudding is thick and creamy. Remove from heat.
5. Finish & Rest: Discard the cinnamon stick and lemon zest strips. Stir in the vanilla extract and butter (if using) until fully incorporated. The butter adds a lovely richness and shine. Cover the pot and let the pudding rest for 10-15 minutes; it will continue to thicken as it cools slightly.
6. Serve: Serve the arroz con leche warm, at room temperature, or chilled. Dish into bowls and dust the top of each serving generously with ground cinnamon.
Pro-Tips for the Creamiest, Most Flavorful Pudding
- Use the Right Rice: Short-grain rice is non-negotiable for its starchy, creamy result. Do not substitute long-grain rice.
- Rinse and Soak: This step prevents the pudding from becoming gluey and helps the rice cook evenly.
- Stir Frequently: Constant, gentle stirring towards the end of cooking prevents the milk from scalding on the bottom of the pot and encourages starch release.
- Low and Slow: Patience is key. Cooking over low heat ensures the milk doesn’t boil over and allows flavors to meld perfectly.
- Adjust Sweetness: Start with ½ cup sugar and add more to taste after it dissolves. The sweetness can vary based on your preference.
- Resting Time: Letting the pudding sit off the heat with the lid on allows the grains to fully absorb the creamy liquid, resulting in the perfect consistency.
This Classic Arroz con Leche is a bowl of pure, simple comfort.
