Arroz con leche got you searching for answers on how to make it like grandma—without burning the pot or making it taste bland? Oh, I’ve been there, trust me. You want that perfect creamy Mexican dessert, but maybe you’re not sure if you have the right rice… or maybe you’re wondering how on earth you can keep it from sticking? Well, pull up a chair. I’ll walk you through it just like a friend would, with all the little details that actually help. While we’re at it, if you love classic sweets, don’t miss these tips for making homemade flan and more easy desserts on my site. 
What is Arroz con Leche?
This lovely dish is basically the Mexican answer to rice pudding, but with a lot more personality. It’s sweet, creamy, and gently spiced, sort of like a warm hug in a bowl. Arroz con leche is a dessert you’ll find at birthday parties or just because someone’s craving a treat on a rainy day. Everybody’s abuela (or grandma, if you didn’t grow up in a Spanish-speaking house) makes hers a little different, but it always starts with basic stuff: rice, milk, sugar, and usually a touch of cinnamon.
Honestly, the best part? It’s forgiving. Mess up the timing a little, and it’s still tasty. Make it for a crowd, or just for yourself—I won’t tell. And while some people toss in raisins (controversial but classic), others like it pure and simple. My mom always said, “If you can stir a spoon, you can make arroz con leche.” I’ve found that’s mostly true, especially if you follow the simple steps below.
If you’re from Texas like me, you probably grew up eating this when the weather got chilly, or, honestly, whenever someone was in need of comfort food. It makes enough memories to fill a cinco de mayo parade.
“I used this blog’s arroz con leche recipe after burning rice pudding three times. It actually turned out so creamy and delicious—my kids finished the whole pot before I had seconds!” — Adriana R.
How to Make Arroz Con Leche
So here’s how I do it. Grab your favorite pot (not a shallow one, or you’ll regret it—trust me). Rinse about a cup of white rice in a sieve. You can use long grain, but nobody’s coming after you if you only have medium. Rinsing helps keep things from getting sticky.
Toss the rice into your pot, add about two cups of water, and a cinnamon stick if you have one (if not, ground cinnamon works in a pinch, but a stick really does something special). Bring it to a boil, then turn the heat way down so it simmers gently. Give it about 10–12 minutes—watch it, please.
Once the water’s mostly gone, pour in four cups of milk. Whole milk is classic for full-on creaminess, but two percent works fine. Add a healthy three-quarters cup of sugar and a splash of vanilla extract. Stir, don’t walk away (okay, maybe you can check Instagram for a minute, but keep an eye). Keep that heat low. The rice will soak up the milk and turn all tender and soft.
Taste as you go! If it gets too thick, you can add more milk. When it’s creamy and the rice is tender, it’s done. Scoop it out hot or let it cool and pop it in the fridge to eat cold. Either way, you really can’t mess it up—unless you burn the bottom. I speak from embarrassing experience. 
Recipe Tips
Let’s talk hacks and tricks because arroz con leche sounds simple, but everyone needs some inside info:
- Use whole milk for extra creamy texture. Don’t skimp—it matters!
- Rinse your rice, always. Helps with sticking and mushiness.
- Stir every few minutes, not every second. Enough to stop burning, not enough to drive yourself nuts.
- Love add-ins? A handful of raisins, a sprinkle of nutmeg, or even orange zest can jazz things up!
There you go—my best advice after making this, uh, at least a hundred times.
Variations
Feeling daring? There’s more than one way to spice up arroz con leche. I’ve met folks who add sweetened condensed milk instead of sugar for ultra richness. It’s decadent, but wow, it tastes like a five-star restaurant dessert.
Some swap out water for milk right from the start, which makes every spoonful creamier. Others toss in shredded coconut or use piloncillo instead of white sugar for a caramel vibe. There are even plant-based versions with almond or oat milk. If you want a more authentic twist, try Mexican cinnamon. Way more fragrant than your regular stuff.
Personally, I stick with vanilla and cinnamon, but hey—make it weird, make it yours.
Storing This Dessert
Leftover arroz con leche? Lucky you. This stuff stores like a champion. Let it cool completely. Pop it in an airtight container and stick it in the fridge. It’ll last about four days (but in my house, honestly, it’s gone way sooner—try two days).
If it thickens up, just stir in a splash of milk before reheating. You can warm it gently on the stove or nuke it in the microwave. Either works—just stir after so it’s nice and smooth.
You can even freeze it. Thaw overnight in the fridge, then give it a good stir. The texture might change a bit, but the flavor holds up. Perfect for midnight cravings.
Common Questions
Do I need special rice for arroz con leche?
Nope. Regular long grain white rice works fine. I’ve used jasmine once and it still tasted great.
Is it better hot or cold?
Totally personal! Hot is cozy, cold is refreshing (especially with cinnamon sprinkled on top).
Can I make it dairy-free?
Yep, almond, soy, or oat milk work. Texture’s a bit different, but pretty tasty.
Can you use brown rice?
You can, but it takes longer to cook and comes out chewier. Not my fave, but some folks love it.
How do I stop it from sticking?
Use a heavier pot, low heat, and keep stirring every few minutes. A little patience goes a long way.
Satisfy That Sweet Tooth—Give It a Try!
If you’ve never tasted this comfort classic or want to perfect your arroz con leche, now’s your chance. Besides being delicious, it’s easy, adjustable, and so friendly for casual cooks. For more inspiration, check out these amazing recipes at Arroz con Leche (Mexican Rice Pudding) – Isabel Eats or see how it’s made step-by-step at Arroz con Leche {Mexican Rice Pudding! +VIDEO} | Lil’ Luna. Want an expert’s take? Peek at Arroz Con Leche | Mexican Rice Pudding Recipe | Marcela on the Food Network for pro secrets. Honestly, give it a shot—because homemade rice pudding is just unbeatable. Your kitchen’s gonna smell like a memory in the making.
Arroz Con Leche
Ingredients
Method
- Rinse the white rice in a sieve.
- In a pot, combine the rinsed rice, water, and a cinnamon stick.
- Bring to a boil, then lower the heat and simmer for 10-12 minutes until water is mostly absorbed.
- Pour in the milk, sugar, and vanilla extract.
- Keep the heat low and stir occasionally. Cook until the rice is tender and the mixture is creamy, adjusting with more milk if needed.
- Serve hot or allow it to cool and refrigerate for a cold dessert.
