Arroz Con Leche (Spanish Rice Pudding)
50 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 40 min | 50 min |
Introduction
This creamy arroz con leche is a cozy Spanish-style rice pudding that’s silky, rich, and full of warm cinnamon flavor.
It’s perfect for an easy make-ahead dessert, a comforting afternoon treat, or a sweet finish to a family dinner.
The trio of whole milk, evaporated milk, and sweetened condensed milk makes every spoonful extra luscious, with pops of raisins and bright lemon zest.
Ingredients (6 servings)
Ingredients
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How to Make Arroz Con Leche (Spanish Rice Pudding)
-
Rinse and measure the rice
Rinse the rice under cool water until the water runs mostly clear.
Drain well, then add the rice to a medium heavy-bottomed saucepan.
-
Cook the rice with spices
Add the water, cinnamon sticks, cloves, butter, and salt to the saucepan with the rice.
Bring to a gentle boil over medium heat, then reduce to low.
Cover and cook, stirring once or twice, until the rice is tender and most water is absorbed.
-
Remove whole spices
Turn off the heat and fish out the cinnamon sticks and whole cloves with a spoon.
Leave the rice in the pan; do not drain any remaining starchy liquid.
-
Add the milks
Turn the heat back to low and pour in the whole milk, evaporated milk, and sweetened condensed milk.
Stir very well to loosen the rice and combine everything evenly.
-
Simmer until thick and creamy
Cook uncovered over low heat, stirring often, until the mixture looks creamy and slightly thickened.
This usually takes about 20 to 25 minutes; keep the heat gentle to avoid scorching.
If it starts bubbling hard, lower the heat and keep stirring so the bottom does not stick.
-
Flavor the arroz con leche
Stir in the raisins, vanilla extract, lemon zest, and a small pinch of ground nutmeg.
Cook for 3 to 5 more minutes, just until the raisins plump and the flavors come together.
Taste and add a little more salt or lemon zest if you like extra brightness.
-
Adjust thickness and serve
Remember the pudding will thicken more as it cools, especially in the fridge.
If it seems too thick, stir in a splash of warm milk until it feels right.
Spoon into bowls and sprinkle with ground cinnamon and a few extra raisins for serving.
Serve warm for a cozy treat, or chill for a firmer, scoopable dessert.
Substitutions
- Whole milk -> canned coconut milk
- Full-fat canned coconut milk gives the pudding a rich, silky texture and a gentle coconut flavor that feels tropical. Use it in place of the whole milk only, and keep the other milks for classic sweetness.
- Raisins -> golden raisins or chopped dried apricots
- Golden raisins or diced dried apricots stay tender and add a brighter, almost honey-like fruitiness compared with regular dark raisins.
- Butter -> neutral oil or coconut oil
- Neutral oil or coconut oil still adds richness but keeps the recipe friendly for anyone avoiding butter or lactose.
Tips
- Use a heavy-bottomed pot
- A heavy-bottomed saucepan distributes heat evenly and helps prevent hot spots that can scorch the milk. Thin pots often burn the pudding before the rice finishes softening.
- Keep the simmer gentle
- Once you add the milks, keep the heat low so the mixture barely bubbles around the edges. A strong boil can cause curdling and makes the rice stick to the bottom quickly.
- Stir frequently for creaminess
- Frequent stirring releases starch from the rice, which thickens the pudding and gives it a velvety texture. Scrape the bottom as you stir to prevent any rice from catching.
- Adjust sweetness at the end
- Sweetened condensed milk is very sweet, so always taste before adding any extra sugar or sweet garnishes. If it feels too sweet, add a splash of plain milk to balance things.
- Plan for chilling time
- The pudding firms up a lot in the fridge, so chill it at least two hours for neat scoops. Stir in a little cold milk after chilling if you prefer a looser, spoonable texture.
Nutrition Facts *
| Energy | 454 | kcal |
|---|---|---|
| Protein | 13 | g |
| Total Fat | 15 | g |
| Carbohydrates | 68 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my arroz con leche too thick or dry?
- It likely cooked a bit too long or cooled without enough extra liquid in the pot. Stir in warm milk, a few tablespoons at a time, until it reaches your favorite consistency.
- Why did my milk curdle while cooking?
- The heat was probably too high, or the mixture boiled hard after you added the milk. Next time, keep the heat low and aim for a gentle simmer with small bubbles only.
- Can I make this arroz con leche ahead of time?
- Yes, it keeps well in the fridge for up to three days in a covered container. Add a splash of milk and stir before serving, since it thickens a lot as it sits.
- Can I use a different type of rice?
- You can use medium-grain rice, but the pudding may turn slightly softer and creamier. Avoid very firm brown rice unless you are ready to extend the cooking time significantly.
- How do I keep the bottom from burning?
- Use low heat, stir frequently, and scrape the bottom of the pan with a wooden spoon. If you smell any toasty notes, lower the heat right away and keep stirring until it evens out.
Serving Suggestions
This creamy Spanish-style rice pudding brings simple pantry ingredients together into something that feels really comforting and special.
For a fun twist, top each bowl with orange segments, toasted coconut, or chopped toasted almonds for extra texture.
Serve it alongside strong coffee or sweet dessert wine to turn a humble bowl of arroz con leche into a celebration.
More pairings:
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