Description
Classic Arroz con Leche is a creamy, comforting Latin American rice pudding made with long-grain rice, cinnamon, milk, and sugar. This easy stovetop recipe delivers a rich and sweet dessert perfect for serving warm or chilled, garnished with optional cinnamon, nuts, or raisins for added texture and flavor.
Ingredients
Main Ingredients
- 2 ½ cups water
- 1 cup long-grain white rice
- 2 cinnamon sticks
- ¼ teaspoon kosher salt
- 4 cups milk
- 1 cup granulated sugar
Optional Toppings
- Ground cinnamon
- Chopped nuts
- Raisins
Instructions
- Cook the Rice: Combine the water, long-grain white rice, cinnamon sticks, and kosher salt in a large pot or Dutch oven and place it over medium-high heat. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes until the rice is partially cooked.
- Add Milk and Sugar: Stir in the milk and granulated sugar into the pot. Bring the mixture back to a gentle boil, then lower the heat and cook uncovered for an additional 25-30 minutes, stirring frequently to prevent sticking, until the mixture thickens to a creamy consistency.
- Serve: You can serve the arroz con leche warm immediately, or refrigerate it for at least 2 hours if you prefer it chilled.
- Garnish: Before serving, optionally sprinkle ground cinnamon on top, and add chopped nuts or raisins for extra flavor and texture.
Notes
- Stir frequently during the final cooking stage to prevent the milk from scorching and rice from sticking to the bottom.
- If you prefer a thinner pudding, reduce the cooking time or add a little extra milk.
- Use whole milk for the creamiest texture, or substitute with a lactose-free or plant-based milk if desired.
- Feel free to adjust sugar to taste depending on your desired sweetness.
- Leftovers store well covered in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Latin American
