"We independently review the products we recommend! When you buy through links on AHealthyBowl.com, We may earn an affiliate commission. Learn more"
Craving for some no-fuss, easy-peasy Mexican desserts? Arroz Con Leche is the sweetest thing you can make this weekend. Did you know that it is one of the oldest Spanish desserts? When the Muslims conquered Southern areas of the Iberian Peninsula, they introduced this delicious rice pudding. It comprises butter, milk, sugar, cinnamon and rice.
If you like Arroz Con Leche, try our simple, easy Sopapillas and Tres Leches Cake recipe. They make festive occasions even sweeter.
What is Arroz con Leche?
Arroz con Leche is a creamy, thick milky pudding that can be created with minimal ingredients to serve on a family weekend dinner! This is how I define it, because my family craves it, and asks for it every other day! So for me, Arroz Con Leche is a comfort food. Serve it to your teeny tiny picky eaters, dessert lovers, or even someone on a controlled diet, the dessert caters to everyone!
You can try adding evaporated milk or make the recipe with condensed milk, but whole milk makes it more creamier as the rice puffs up within. And no, you don’t need to spend a fortune to get the ingredients! They are there in your pantry!
Ingredient Notes and Variations
Milk: The best and the most recommended milk for this recipe is the Whole milk with cream. It thickens up as the dessert cooks and gives a creamy taste. You can also use evaporated milk or condensed milk if you like the dessert of a very thick consistency.
Try substituting Almond milk, soy milk, or coconut milk with the regular one, if you want to make it a low-calorie dessert. The taste might be nutty, but the dessert gets a new twist. It also makes a good dessert for lactose-intolerant individuals.
Rice: Rice is the star ingredient. Always use the best quality, long-grain white rice. To make your dessert aromatic, you can try using jasmine rice.
Cinnamon: Cinnamon lends its aromatic and flavorful spice to most Mexican desserts. The best is to use a whole cinnamon stick during the cooking, but if you don’t have it handy, you can add powdered cinnamon too. I usually like to work with the Ceylon cinnamon, but the Cassia works fine too.
Lemon and orange peel: I usually use only one of them, and usually, my favorite is the lemon peel. It adds a refreshing citrus note to the dessert.
Sugar: Setting aside the dietary precautions, white sugar makes the best, most creamy, and classic white-colored, rice pudding. Yet if you want to go healthy, you can use brown sugar, but it may make the color darker. Stevia powder is also a healthy alternative.
How to make Arroz Con Leche
Step one: Preparation
Measure out 100g of round rice. Rinse it under cold water to remove excess starch.
Pour 1 liter of whole milk into a large, heavy-bottomed pot.
Using a vegetable peeler, carefully peel off one piece of lemon peel and one piece of orange peel. Be sure to avoid the bitter white pith underneath. Keep all the ingredients ready.
Step two: Simmering the milk
Place the pot with the milk on the stove over medium heat. Drop in the lemon peel, orange peel, and the cinnamon stick. This will allow the citrusy flavors to infuse well while the milk gets cooked.
Bring the mixture to a gentle boil, reduce the heat to low to maintain a gentle simmer. Add the rinsed rice to the milk and Stir occasionally to ensure the rice cooks evenly and doesn’t clump together.
The slow cooking will allow the milk to release its starch and will start thickening the milk. Keep simmering it for around 35 to 40 minutes so that the rice puffs up and absorbs the flavors of cinnamon and citrus.
Step three: Adding Sugar and Butter
After about 20 minutes of simmering, add 70g of sugar to the pot. Adjust the sweetness according to your preference. Stir well to dissolve the sugar completely.
Keep simmering for 20 more minutes so that the starch content of the rice completely dissolves in the milk. Keep stirring occasionally to prevent skin from forming on the top and to ensure the rice cooks evenly.
After 20 minutes, remove the cinnamon stick and lemon/orange peel. These ingredients are only to infuse their flavor, so we remove them when the dessert is almost cooked.
Add 10g of butter to enrich the texture and flavor of the arroz con leche. Stir until the butter melts completely into the rice mixture.
Step four: Serving
Remove the pot from the heat once the rice is creamy and cooked through (you can taste-test to ensure it’s soft and tender). Transfer the arroz con leche to individual serving dishes or a large bowl.
Sprinkle cinnamon powder generously over the top for a beautiful finish and added flavor.
What toppings can you add to arroz con leche?
Arroz con leche is a delicious dessert as it is, but you can make it more presentable by adding some delicious toppings.
- Cinnamon Powder is the most traditional topping and adds a warm, aromatic flavor.
- Fresh Fruit: Sliced strawberries, raspberries, or bananas can add a refreshing contrast to the creamy rice pudding.
- Dulce de Leche: Drizzle some dulce de leche over the arroz con leche for a rich caramel flavor.
- Chopped Nuts: Toasted almonds, pecans, or walnuts add a crunchy texture and nutty flavor.
- Whipped Cream: A dollop of freshly whipped cream can add a light and airy texture to the dessert.
- Ground Cinnamon: Besides dusting cinnamon powder on top, you can sprinkle some ground cinnamon for an extra burst of flavor.
- Chocolate Shavings or Cocoa Powder: For chocolate lovers, a sprinkle of chocolate shavings or cocoa powder can complement the creamy rice pudding.
- Raisins: Some people enjoy the addition of plump, soaked raisins for a bit of sweetness and chewiness.
- Coconut Flakes: Toasted coconut flakes can add a tropical twist to the dish.
- Honey or Maple Syrup: A drizzle of honey or maple syrup can add a touch of sweetness and extra richness.
Expert tips to make the best Arroz con leche
- Start cooking the arroz con leche over medium heat to bring it to a gentle boil, then immediately reduce the heat to low once it starts boiling. Cooking on low heat prevents the milk from scorching or burning on the bottom of the pot. Stir the mixture frequently, especially after adding the rice and throughout the cooking process. This helps distribute the heat evenly and prevents sticking.
- The cooking time can vary depending on the type of rice and heat level. Adjust the cooking time to achieve your desired consistency—creamier or thicker. If the arroz con leche becomes too thick before the rice is fully cooked, you can gradually add more milk (a little at a time) and continue simmering until the rice is tender.
- The starch released from the rice as it cooks helps naturally thicken the arroz con leche. Stirring the rice during cooking helps release this starch and contributes to a creamy texture.
- Extend the simmering time slightly if you prefer a thicker consistency. Be careful not to overcook the rice, though, as it can become mushy.
- Take your time when infusing the milk with citrus peels and cinnamon. Letting these flavors meld with the milk enhances the overall taste of the arroz con leche. Adjust the amount of sugar to your taste preference. Remember, the sweetness will intensify slightly as the dessert cools.
- Allow the arroz con leche to rest for a few minutes after cooking. This helps the flavors to develop further and allows the dessert to cool slightly.
- If you prefer a cold dessert, refrigerate the arroz con leche for a few hours before serving. This also allows it to set slightly.
- Use good quality ingredients, especially whole milk and fresh citrus peels, for the best flavor.
Storage, Refrigeration, and Freezing Arroz Con Leche
Storing and freezing arroz con leche can extend its shelf life and allow you to enjoy this delicious dessert over time. It’s crucial to cool it properly before storing it to maintain its creamy texture. Freezing works well, but be mindful of portioning to avoid repeated thawing and refreezing, which can affect texture and flavor. Thawing overnight in the refrigerator and reheating gently on the stove ensures the best results.
Before Storage: Allow the arroz con leche to cool to room temperature before storing. This prevents condensation and helps maintain its texture. If you plan to store leftovers, divide the arroz con leche into smaller portions for easier reheating later.
Refrigeration: Store the cooled arroz con leche in airtight containers or sealable bags in the refrigerator. It can be stored in the refrigerator for up to 3-4 days.
Freezing: Yes, you can freeze arroz con leche. Transfer it into airtight containers or freezer-safe bags. It’s recommended to freeze it in portions you would typically use to avoid thawing and refreezing. Arroz con leche can be frozen for up to 1-2 months for best quality.
Thawing and Reheating: To thaw frozen arroz con leche, transfer it from the freezer to the refrigerator overnight. This gradual thawing helps maintain its texture.
Reheat thawed arroz con leche gently on the stove over low to medium heat, stirring frequently to prevent sticking and ensure even heating. You may need to add a splash of milk to adjust the consistency if it has thickened during freezing.
What goes well with Arroz con Leche?
1. Churros: The crispy fried pastries, often enjoyed with a dusting of cinnamon sugar, make a delightful pairing with arroz con leche. The contrasting textures and flavors of the crunchy churros and creamy rice pudding complement each other perfectly.
2. Tres Leches Cake: This classic Latin American dessert is moistened with three different kinds of milk (evaporated milk, condensed milk, and heavy cream), creating a rich and creamy cake that harmonizes beautifully with arroz con leche.
3. Flan: A silky smooth caramel custard, flan provides a luscious contrast to the comforting warmth of arroz con leche. Its caramelized sugar topping and creamy texture make it an indulgent treat.
Other good recipes to pair with Arroz con Leche include:
- Mexican Hot chocolate
- Empanadas
- Fresh Fruit Salad
- Melomakarona
Related Mexican Recipes
- Mexican Hot Chocolate
- Horchata
- Mexican Wedding Cookies
- Champurrado
- Tres Leches Cake
- Sopapillas
Frequently Asked Questions:
Why is my arroz con leche too thick/thin?
Your arroz con leche may be too thick or too thin due to incorrect rice-to-milk ratio and cooking time. If the rice absorbs too much milk or if it cooks for too long, it can become overly thick. Adjust by adding more milk gradually until the desired consistency is reached.
Insufficient cooking time or too much milk relative to the rice can result in a thinner consistency. Continue cooking over low heat, stirring occasionally, to allow the rice to release more starch and thicken the mixture naturally.
Why is my rice hard in arroz con leche?
The rice is hard in arroz con leche because it hasn’t cooked long enough to soften and release its starch into the milk. In arroz con leche, the key is to simmer the rice in milk over low heat for an adequate amount of time. This allows the rice grains to absorb the liquid and become tender. If the cooking time is insufficient, the rice will remain firm and won’t release enough starch to thicken the dessert properly. Patience and gentle cooking ensure a creamy and delicious result.
How do you prevent the milk from burning while making Arroz con leche?
To prevent the milk from burning while making arroz con leche, ensure you cook it over low heat once it starts to boil. Stir frequently to distribute the heat evenly and prevent sticking. Adjust the heat as needed to maintain a gentle simmer throughout the cooking process. This careful monitoring and stirring prevent the milk from scorching on the bottom of the pot, preserving the creamy texture of the desert.
Is arroz con leche served hot or cold?
Arroz con leche is best served warm or chilled, depending on your preference. Some people like it fresh off the stove while it’s still warm and creamy, while others prefer it chilled after it has sat in the refrigerator for a few hours. Either way, it’s a comforting and delicious dessert that’s perfect for any occasion.
Related Recipes You Can Try
Arroz Con Leche (Mexican Rice Pudding)
Ingredients
- 100- gram long-grain rice
- 1 liter 1000 ml whole milk
- 1 piece of lemon peel
- 1 piece of orange peel
- 1 cinnamon stick
- Cinnamon powder for dusting
- 70 g sugar
- 10 g butter
Instructions
- Rinse 100g of rice under cold water to remove excess starch.
- In a large, heavy-bottomed pot, combine 1 liter of whole milk, 1 piece of lemon peel, 1 piece of orange peel, and 1 cinnamon stick.
- Bring to a gentle boil over medium heat, stirring frequently. Add the rinsed rice
- Reduce heat to low and simmer uncovered, stirring occasionally, for 20 minutes.
- Add 70g of sugar and 10g of butter. Stir well until sugar is dissolved and butter is melted.
- Continue simmering for another 10-15 minutes or until the rice is tender and the mixture has thickened to a creamy consistency.
- Remove from heat and discard the lemon peel, orange peel, and cinnamon stick.
- Serve warm or chilled, sprinkled with cinnamon powder.
Notes
- Keep stirring milk to prevent it sticking to the bottom of the pan.
- Adjust sugar according to your sweetness preference.
- Store leftovers in the refrigerator for up to 3-4 days. Reheat gently on the stove, adding a splash of milk if needed to adjust consistency.
