Here’s how to make Arroz Con Leche from scratch for the creamiest arroz con leche you’ll ever try! Spiced, flavorful, perfectly sweet and so comforting!
Ready in 25 minutes.
Arroz Con Leche
I have the best Arroz Con Leche recipe out there. Just look at how creamy it is.
I recipe tested this Arroz Con Leche so much before getting to this one recipe because I wanted it to be absolutely perfect for you guys and I’m finally proud to share this recipe with you! 🙂
Why this is the best Arroz Con Leche recipe:
- Creamiest arroz con leche you will ever have, just look at the pictures hehe.
- Packed with flavor thanks to the spices used, this isn’t bland at all.
- Perfectly sweet.
- Ready in just 25 minutes.
- Cozy and comforting.
Ingredients for Arroz Con Leche
Rice. You want to use a long-grain white rice for this recipe but don’t wash it or soak it as usual. You usually wash rice rice to remove extra starch because starch is what makes the rice creamy and sticky which is what you don’t want for regular rice dishes but when you’re making Arroz Con Leche, you want all the starch to get that delicious creamy velvety texture!
Water. For cooking the rice.
Cinnamon. You can use whole or ground. I like using whole cinnamon.
Cloves. Whole or ground, I use whole.
Orange or lime peel. If you don’t have organic fruit on hand I recommend using an extract instead (just a few drops). I prefer orange but a lot of people in Latin America love lemon so do your thing.
Evaporated milk. This is key. It will give your rice pudding the creamiest texture ever while providing an ultra milky flavor and giving you control over how sweet you make your arroz con leche (unlike condensed milk which is already sweetened).
If you don’t have some on hand, check the “Notes” section in the recipe card down below for how to quickly make it at home. Note that evaporated milk isn’t condensed milk: evaporated milk isn’t sweetened and tends to be thinner than condensed milk.
Sugar. I like to use brown sugar and I highly recommend it because it adds more warmth and depth to but white sugar also works.
Butter for extra flavor and creaminess. This is optional but it’s a nice trick that I recommend trying. Use unsalted.
Vanilla extract for flavor.
How to make Arroz Con Leche
STEP ONE: Cook the rice. The secret to a good rice pudding where the rice is nicely cooked and not underdone and crunchy or mushy is to cook your rice in water and spices until the water has evaporated.
You don’t want to wash the rice because you want it to retain all the starch it has because starch is what makes your rice pudding turn out even creamier. The spices will bloom while the rice cooks.
STEP TWO: Add the evaporated milk. If you don’t have evaporated milk at home, I share a quick and easy way to make it at home in the notes of the recipe card down below. This ingredients is important because it’s what makes your arroz con leche incredibly creamy while giving you control over how sweet it’ll turn out, unlike condensed milk (which is already sweetened). Mix well and allow to come to boil.
STEP THREE: Add the sugar and keep mixing and cooking until the mixture starts thickening. Once the pudding has thickened, lower the heat, and allow to simmer while you stir in the butter and vanilla extract.
STEP FOUR: Serve immediately for hot arroz con leche or allow to cool down to room temperature and then pop in the refrigerator to chill for cold arroz con leche. Check out the list of toppings and add-ins down below for some inspo!
Best Toppings And Add-Ins
- Raisins. This is a very popular choice! Make sure they’re softened (soaked in boiling water for 60 seconds) before adding them in!
- Shredded coconut. Fresh or store-bought. This is another popular choice!
- Alcohol. Typically a splash of rum or aguardiente (a liquor made of sugar cane) to make it boozy!
- Nuts like pecans, walnuts, almonds, whatever you like.
- Chocolate. I love a local chocolate bar that’s spiked with alcohol for this but any chocolate works, from chocolate chips to chocolate bars!
- Fruit. Bananas, fried ripe plantains, apples, pears, berries, choose your favorite!
How to Make Arroz con Leche Ahead & Store
Make-Ahead Instructions: Arroz Con Leche is best eaten as it’s made when it’s still hot and creamy so I don’t recommend making it ahead of time unless you’re a fan of cold rice pudding, in that case make it ahead of time, by all means, and allow it to cool it down to room temperature before chilling it in the refrigerator for up to 2 days ahead of time.
Storing Instructions: Store your Arroz Con Leche covered or in an air-tight container in the refrigerator for up to 2-3 days. Reheat until hot with a splash of milk or cream to loosen up the rice and restore some of its original creaminess.
HAPPY COOKING!! I hope you'll love this Arroz Con Leche Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Latin American recipes:
- Rosca De Reyes (Latin American Three Kings Cake)
- Rompope (Ecuadorian Eggnog)
- Coconut Chicken
- Pan De Yuca (Ecuadorian Cheese Bread)
Best Arroz Con Leche Recipe
Ingredients
- 1 cup (200 g) long-grain white rice (unwashed)
- 2 cups (500 ml) water
- 2 sticks cinnamon (or 1 and 1/2 teaspoon ground cinnamon)
- 18 whole cloves (or 3/4 teaspoon ground cloves)
- 1/3 peel orange or lime (or 1-2 drops of extract)
- 2 cups (500 ml) evaporated milk* (*see notes for how to make it at home using whole milk if you don't have some on hand)
- 1/3 cups (70 g) brown sugar
- 1 tbsp (15 g) unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Cook the rice. In a medium pot over medium heat, add the rice, water, cinnamon, cloves, and orange or lime peel (or extract). Once the water is boiling, cover and lower the heat. Cook until the water has evaporated and the rice is fully cooked, then discard the spices (if using whole) and peel. Depending on the type of rice you're using, this may take anywhere from 5 to 15 minutes.
- Add the evaporated milk to the cooked rice and mix. Set the heat on medium and cook until the rice starts boiling again.
- Add the sugar and mix. Cook until the mixture starts thickening. Once the arroz con leche has thickened, lower the heat, and allow to simmer while you stir in the butter and vanilla extract.
- Serve immediately for hot arroz con leche or allow to cool down to room temperature and then cover and pop in the refrigerator to chill for cold arroz con leche. Check out the notes down below for toppings and add-ins.
Notes
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