Arroz con leche is rice slowly simmered in sweetened milk with a cinnamon stick until it turns thick, creamy and fragrant. This Colombian-style version is made on the stove in about 45 minutes with five basic ingredients, and it can be served warm or chilled, with or without raisins. It is the kind of dessert that feels homemade in the best way, and it costs very little to make.
- Total time: about 45 minutes (10 minutes prep, 30 to 35 minutes cooking)
- Serves: 6
- Main ingredients: rice, whole milk, sugar, cinnamon stick, vanilla
- Serve: warm, or chilled the next day
Jump to:
- About the dish
- Ingredients
- Step-by-step method
- Tips and troubleshooting
- Swaps and variations
- Storage and reheating
- FAQs
About the dish
Rice pudding in one form or another is eaten across Spain and Latin America, and every family has its own version. Colombian versions are usually simple and cinnamon-forward, often with raisins (arroz con leche con pasas) and sometimes with coconut or condensed milk. The texture is meant to be loose and spoonable, a little like a thick porridge, and it keeps thickening as it cools.
What makes this recipe easy is the two-step method. The rice is boiled briefly in water first, so it is already tender when it goes into the milk. That means the milk only needs to thicken, rather than slowly cook raw rice, and it lowers the chance of scorching.
Why it works
- Pre-cooked rice. Boiling the rice first gets it tender quickly, so the pudding cooks evenly.
- Whole milk. Its fat gives a richer, creamier pudding than low-fat milk, which tends to taste thin.
- Cinnamon stick, not just powder. It infuses a gentle warmth while the pudding simmers, without making it gritty.
- Inexpensive. A single batch costs a fraction of store-bought pudding cups.
Ingredients
- 1 cup long-grain rice, rinsed
- 3 cups water, for the first boil
- 4 cups whole milk (or a dairy-free milk, see swaps)
- 1 cup sugar, adjusted to taste
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- ½ cup raisins (optional)
- A pinch of salt
Sweetness: a full cup of sugar gives a classic sweet pudding. If you prefer it milder, start with ¾ cup, taste near the end, and add more if needed, since the pudding tastes sweeter when warm than when cold.
Step-by-step method
- Rinse and boil the rice. Rinse the rice under cold water, then simmer it in 3 cups of water for 10 to 15 minutes, until tender. Drain well and set aside.
- Warm the milk. In the same pot, combine the milk, sugar, cinnamon stick and salt. Heat over medium until it just begins to simmer, stirring so the sugar dissolves and nothing sticks.
- Add the rice. Stir in the drained rice. Lower the heat and cook for 20 to 30 minutes, stirring often, until the rice has absorbed much of the milk and the mixture looks creamy and slightly loose.
- Finish. Take the pot off the heat and remove the cinnamon stick. Stir in the vanilla and raisins. Let the pudding sit for 5 to 10 minutes. It thickens as it cools, so take it off the heat while it still looks a little looser than you want.
- Serve warm or chilled, with a dusting of ground cinnamon.
Tips and troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Milk scorched on the bottom | Heat too high, or not enough stirring | Use a heavy-bottomed pot, low heat, and stir often, especially near the end |
| Pudding too thick or stiff | Cooked too long, or chilled | Stir in a splash of warm milk until loose |
| Pudding too runny | Not cooked long enough | Simmer 5 to 10 minutes more, then let it cool, since it thickens |
| Gummy rice | Rice was not rinsed, or overcooked in water | Rinse well and boil only until just tender |
| Milk curdled | Boiled too hard | Keep the heat at a gentle simmer |
- For extra creaminess, use medium-grain or short-grain rice, which releases more starch than long-grain.
- Soak raisins in warm water for about 10 minutes first so they stay plump.
- Add a strip of lemon or orange peel with the cinnamon for a brighter flavor, and remove it at the end.
Swaps and variations
- Dairy-free: use coconut milk for the richest result, or oat milk. Almond milk works but gives a thinner pudding.
- Coconut twist: replace one cup of the milk with coconut milk and top with toasted coconut.
- Condensed milk: replace part of the sugar with sweetened condensed milk for a richer, caramel-like taste.
- Spiced: add 2 whole cloves or a pinch of nutmeg with the cinnamon stick.
- Less sugar: use ¾ cup of sugar, or sweeten the finished pudding with a little honey or maple syrup.
- Toppings: chopped nuts, caramel sauce, fresh fruit or a sprinkle of cinnamon.
What to serve with it
Strong coffee or hot chocolate suits the warm version, and fresh berries or sliced banana balance the sweetness of the chilled one. If you are building a Latin American menu, start with a savory rice dish such as the Puerto Rican arroz con pollo and offer this pudding next to the Cuban bread pudding so guests can choose between two comforting desserts. For a coffee-flavored cake alongside, the coffee crunch cake is a good match.
Storage and reheating
- Cool, then chill. Because it contains milk and cooked rice, refrigerate the pudding within 2 hours of cooking.
- Refrigerator: 3 to 4 days in an airtight container. Many people find the flavor deepens overnight.
- Thickness: it firms up in the fridge, so stir in a splash of milk to loosen it.
- Reheat: on the stove over low heat with a splash of milk, stirring often, or in the microwave in short bursts.
- Freezing: not recommended, since the texture becomes grainy after thawing.
This is a sweet dessert made mostly of rice, milk and sugar, so enjoy it as a treat. It contains dairy, and it is naturally gluten-free and egg-free when made as written. The recipe card lists a calorie estimate, which will vary with the milk, sugar and rice you use.
Printable recipe card
Arroz Con Leche (Colombian Style Rice Pudding)
Equipment
- Large saucepan or pot
- Measuring cups and spoons
- Wooden spoon or spatula
- Strainer (for rinsing rice)
- Bowl for serving
Ingredients
- 1 cup long-grain rice
- 4 cups whole milk or dairy-free milk like almond or oat milk
- 1 cup sugar adjust to your preference
- 1 cinnamon stick
- 1 teaspoon vanilla extract optional
- ½ cup raisins optional, for arroz con leche y pasas
- A pinch of salt optional
Instructions
- Rinse and Cook the Rice: Rinse the rice under cold water to remove excess starch. Place the rice in a pot with about 3 cups of water and bring to a boil. Lower the heat and simmer for about 10-15 minutes, until the rice is tender. Drain any excess water and set aside.
- Prepare the Milk Mixture: In the same pot, add 4 cups of milk, sugar, and a cinnamon stick. Bring it to a gentle simmer over medium heat. Stir occasionally to prevent the milk from scorching.
- Combine Rice and Milk: Add the cooked rice into the simmering milk mixture. Stir well to combine and cook for about 20-30 minutes, or until the rice absorbs the milk and the mixture thickens. Stir regularly to prevent the mixture from sticking.
- Add Flavor and Toppings: Once the pudding has thickened to your desired consistency, remove the pot from heat. Stir in the vanilla extract and raisins (if using). Let the pudding cool for a few minutes before serving.
- Serve: Spoon the warm or chilled arroz con leche into bowls and garnish with extra cinnamon or toppings of your choice. Serve and enjoy!
Notes
FAQs
What is arroz con leche?
It is a rice pudding made by simmering rice in milk with sugar and cinnamon. This Colombian-style version is creamy and spoonable, and often includes raisins.
Can I make it without raisins?
Yes. Leave them out, or swap in chopped dried apricots, coconut, or nuts for texture.
Why is my pudding too thick after chilling?
The rice keeps absorbing liquid and the starches set as it cools. Stir in a splash of warm milk before serving to bring back the creamy texture.
Can I use a different rice?
Yes. Medium-grain rice or short-grain rice such as arborio gives an even creamier pudding. Basmati and jasmine also work, with a slightly lighter texture.
Can I make it dairy-free?
Yes. Coconut milk gives the richest dairy-free result, and oat milk also works. Almond milk makes a thinner pudding.
How long does it keep?
Up to 3 to 4 days in the refrigerator in an airtight container. Refrigerate it within 2 hours of cooking.
Tell me how yours turned out
Do you add coconut, condensed milk or a strip of lemon peel? Leave a comment and a rating below. If your family makes arroz con leche differently, I would like to hear how, and your notes help other readers adjust the sweetness and thickness to their taste.