Arroz Con Leche: How to Make the Creamiest Rice with Milk

Why Arroz Con Leche Means So Much to Me

Growing up, arroz con leche wasn’t just dessert — it was comfort. I remember coming home from school on rainy days and catching that unmistakable smell: cinnamon and warm milk wafting through the house. My abuela stood over the stove, stirring patiently, telling me “slow is the secret.”

This isn’t just rice and milk. This is the stuff of memories.

And once you learn how to make arroz con leche the right way, it’ll become that for you, too.

What is Arroz Con Leche?

Arroz con leche literally means rice with milk, but that translation barely scratches the surface.

At its core, this dish is slow-cooked rice infused with milk, cinnamon, and sugar until thick and creamy. Versions of rice with cinnamon and milk exist everywhere—from Spain to Mexico to Peru—but the idea is always the same: comfort in a bowl.

You might also hear about arroz con leche drink variations, which are thinner and sipped like horchata. Today, though, we’re focusing on the classic spoonable version.

Arroz Con Leche Ingredients: What You’ll Need

Basic Ingredients

Ingredient	Amount	Notes
Short/medium-grain rice	1 cup	Arborio or similar works great
Whole milk	4 cups	Full fat = creamier result
Water	2 cups	For initial rice cooking
Cinnamon sticks	1-2 sticks	Ground cinnamon for topping
Sugar	¾ cup	Adjust to taste

Optional Add-Ins

• Lemon or orange zest (brightens it up)
• Sweetened condensed milk (extra richness)
• Vanilla extract (rounds out the flavor)
• Raisins (classic touch)

Tip: Using whole milk and condensed milk is the easiest way to make an easy arroz con leche recipe extra luscious.

How to Make Arroz Con Leche recipe Step-by-Step

Ready? Let’s get cooking. This is where most people either nail it… or end up with a pot of gluey, clumpy rice. Follow these steps carefully and you’ll be serving perfect arroz con leche every time.

Step 1: Rinse and Soak the Rice

First things first—don’t skip this part.

• Rinse your rice thoroughly under cold water until it runs clear. This removes excess starch, which can make your finished dessert overly thick and clumpy.
• For even better results, soak the rice for about 20 minutes. This softens the grains slightly and ensures they cook evenly once they hit the heat.

Why this matters: Excess starch = glue. We want tender, individual grains suspended in creamy milk — not a solid block.

Step 2: Cook the Rice in Water First

Now, here’s something most people miss (but chefs never do):

• Combine the rinsed rice with water in a heavy-bottomed pot. This prevents scorching and allows even heating.
• Bring to a gentle simmer over medium heat.
• Stir occasionally and cook until the water is nearly absorbed, about 10-15 minutes.

This is key: Starting the rice in water gives it a chance to hydrate slowly and properly. If you dump it straight into milk, it cooks unevenly and can turn chewy or mushy in places.

Step 3: Add Milk, Cinnamon, and Sugar Gradually

This is where the magic happens.

• Slowly pour in the milk. Don’t dump it all in at once — adding gradually helps control the temperature and prevents curdling.
• Add your cinnamon sticks for that signature warm, cozy flavor.
• Bring the mixture to a low simmer. Stir often and keep your heat gentle and steady.

Don’t crank the heat. Milk burns fast and scorches easily, leaving bitter notes that will ruin all your work.

Step 4: Stir Constantly and Watch for Creaminess

This is where attention matters most.

• Stir every few minutes, scraping the bottom and sides of the pot to prevent sticking.
• Continue simmering gently. You’re aiming for a texture that’s creamy, but still loose enough to flow slowly from a spoon — about 30 to 40 minutes.
• Add sugar only during the last 10 minutes of cooking.

Why wait on sugar? Sugar can cause sticking and scorching if added too early. By waiting, you ensure even sweetness and better control of the final consistency.

Pro tip: Listen to the pot. If you hear rapid bubbling or see sticking, lower the heat. Arroz con leche likes to be treated gently.

Step 5: Finish and Customize

Almost there — and this is the fun part.

• Once the rice is tender and the mixture is luxuriously creamy, remove the pot from heat.
• Stir in your final flavor additions: condensed milk for extra richness, vanilla extract for aroma, or citrus zest for brightness. All of these elevate the flavor from great to unforgettable.
• Remove the cinnamon sticks.

Final chef’s tip: Let the arroz con leche cool slightly before serving. It will continue to thicken as it sits, and resting allows the flavors to meld beautifully.

Common Mistakes and How to Avoid Them

Overcooking rice → Mushy texture
→ Stick to low simmering and stir often.

Not stirring → Scorched bottom
→ Be attentive. No shortcuts here.

Adding sugar too soon → Sticky mess
→ Wait until near the end.

Skipping rinsing → Gluey pudding
→ Always rinse the rice first.

Easy Arroz Con Leche Recipe: Quick Version

Short on time? Here’s a hack for busy nights.

• Use leftover cooked rice.
• Warm milk with cinnamon and sugar.
• Add rice and simmer until creamy.

This shortcut version delivers satisfying rice and milk recipe results, though purists may prefer the slow method.

How Do You Make Arroz Con Leche Perfectly Every Time?

• Use short or medium-grain rice for ideal starch release.
• Simmer gently — patience is non-negotiable.
• Stir often — this prevents sticking and promotes creaminess.
• Add sugar late for better texture.

Most people mess this up by rushing. Trust me, low and slow wins the race.

Rice with Milk and Cinnamon Variations

Want to mix it up? Here’s how:

• Coconut milk twist: Swap half the milk for coconut milk.
• Drinkable arroz con leche drink: Add extra milk to thin it out.
• Dairy-free version: Use almond or oat milk.

Pro tip: Always taste and adjust sugar when switching milks.

How Do You Make Rice with Milk Even More Delicious?

Topping Ideas

• Sprinkle ground cinnamon
• Add toasted coconut
• Garnish with crushed pistachios

Serving Suggestions

• Serve warm on cozy nights.
• Serve chilled on hot summer days.
• Use clear bowls for beautiful visual layers.

Rice and Milk Recipe Storage and Make-Ahead Tips

• Keeps in fridge for up to 4 days.
• Add a splash of milk when reheating.
• Not recommended for freezing — texture suffers.

Arroz Con Leche Nutrition Information

While arroz con leche is a comforting and satisfying dessert, it’s also good to know what goes into each serving. Depending on how rich you make it (especially if you use condensed milk), the calories can vary. Here’s an approximate breakdown per serving (based on a traditional recipe made with whole milk and sugar):

Nutrient	Amount per serving
Calories	220–280 kcal
Carbohydrates	38–45 g
Sugars	18–25 g
Protein	6–8 g
Fat	5–8 g
Saturated Fat	3–5 g
Fiber	0.5–1 g
Sodium	60–90 mg
Calcium	150–200 mg

Note: This is an estimate. Variations in ingredients, milk types, and portion sizes will affect the final nutrition content.

FAQ: Arroz Con Leche Recipe

How do you make arroz con leche creamy?
→ Slow simmering + frequent stirring = creamy perfection.

What’s the best rice for arroz con leche?
→ Short or medium-grain like Arborio.

Can you make arroz con leche without cinnamon?
→ Sure, but it loses that iconic flavor.

How do you make a rice and milk drink version?
→ Add more milk until thin and pourable.

Is arroz con leche served hot or cold?
→ Either. Warm feels cozy, cold feels refreshing.

What’s the difference between arroz con leche and rice pudding?
→ Technically very similar, though arroz con leche leans heavier on cinnamon and regional flavors.

Conclusion: Time to Master Your Own Rice with Milk Tradition

Now you know exactly how to make arroz con leche like a pro. It’s more than just rice and milk — it’s technique, patience, and love all in one pot.

Whether you go for the classic or whip up an easy arroz con leche recipe in a pinch, this dish will become a staple in your kitchen. Don’t be surprised if friends and family start asking for your secret.

Go on — grab a pot, some rice, and start making your own arroz con leche memories.

If you love cozy, comforting dishes like this, be sure to check out my pastina recipe — another simple classic that’s all about warmth and tradition.

Ready to cook? Bookmark this recipe and share it — because traditions taste better when shared.