Arroz Con Leche (Spanish Rice Pudding)
55 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
Arroz con leche, the Spanish rice pudding you actually crave, is ultra creamy from three milks and a touch of butter, layered with cinnamon, cloves, vanilla, and a bright hit of lemon zest.
Serve it warm or chilled for weeknights, potlucks, or holidays; it is make-ahead friendly, travels well, and those plump raisins with a final shake of cinnamon make every spoonful cozy and satisfying.
Ingredients (6 servings)
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Ingredients
- 1 cup raw long-grain white rice raw long-grain white rice 5.56 oz
- 3 cups water water
- 2 cinnamon sticks cinnamon sticks 0.09 oz
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 4 whole cloves
- ¼ tsp salt salt
- 2 cups whole milk whole milk 16 fl oz
- 1 can (12 oz) evaporated milk evaporated milk 12 fl oz (12 oz)
- 1 can (14 oz) sweetened condensed milk sweetened condensed milk 10.75 oz (14 oz)
- ½ cup raisins raisins 2.78 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 1 tsp lemon zest lemon 0.07 ct (for lemon zest)
- small pinch ground nutmeg ground nutmeg 1 small pinch
- ground cinnamon ground cinnamon 0.09 oz
- raisins raisins 4 oz
How to Make Arroz Con Leche (Spanish Rice Pudding)
-
Rinse and prep
Rinse the rice under cool water until it runs mostly clear to remove excess surface starch and keep the pudding silky, not gluey.
Measure out all milks, zest the lemon, and have the vanilla, nutmeg, raisins, cinnamon sticks, cloves, butter, and salt ready so you can work without pausing.
-
Cook the rice with spices
In a heavy pot, combine rinsed rice, water, cinnamon sticks, cloves, salt, and butter, then bring to a boil over medium heat.
Stir once to release any sticking, lower to a gentle simmer, cover, and cook until the rice is just tender and most water is absorbed, about 15 to 18 minutes.
Fish out the cloves if you can spot them so no one bites into one later, and leave the cinnamon sticks in for now.
-
Add the milks and raisins
Stir in the whole milk, evaporated milk, sweetened condensed milk, and raisins, then keep the heat low so the mixture only barely simmers.
Cook uncovered, stirring often and scraping the bottom and corners with a flat wooden spoon to prevent scorching, until thick and creamy, 20 to 30 minutes.
If it thickens too fast, splash in a bit more whole milk to maintain a slow, creamy bubble.
-
Finish with aromatics
Remove from heat and discard the cinnamon sticks, then stir in vanilla, lemon zest, and a small pinch of nutmeg for warmth.
Taste and add a tiny pinch more salt if needed to balance the sweetness.
-
Rest and serve
Let the arroz con leche sit 10 minutes to thicken to spoonable perfection.
Serve warm with a dusting of ground cinnamon and extra raisins, or chill in a shallow glass dish with parchment pressed on the surface to prevent a skin and refrigerate at least 2 hours.
Substitutions
- Long-grain white rice -> medium or short-grain rice (Calrose or Arborio)
- Shorter grains release more starch and give you a richer, creamier body that hugs the spoon without turning gummy.
- Evaporated milk -> half-and-half
- Half-and-half brings similar fat and roundness, yielding a plush mouthfeel with slightly fresher dairy notes and less toasty flavor.
- Raisins -> golden raisins or chopped dried figs
- Golden raisins stay tender with a honeyed brightness, while figs add jammy pockets and tiny seeds that pop in a lovely way.
Tips
- Use a heavy pot and a low flame
- A thick-bottomed pot and gentle heat prevent scorching on the bottom so your pudding stays spotless and creamy.
- Stir smart, not nonstop
- Scrape the bottom and corners in a slow figure eight every couple of minutes so starch disperses evenly and nothing sticks.
- Warm the dairy if you can
- Let the milks sit at room temp or warm them slightly so the pot does not lose heat and the dairy is less likely to curdle or seize.
- Add zest at the end for brightness
- Lemon zest is volatile and shines when added off heat, giving a clean citrus lift instead of turning bitter from long simmering.
- Control the final texture
- Stop the simmer a shade looser than your goal because the pudding thickens as it rests and even more when chilled.
- Sweetness is adjustable
- Start with about three quarters of the condensed milk if you prefer less sweet, then taste and finish to your liking in the last few minutes.
Nutrition Facts *
| Energy | 394 | kcal |
|---|---|---|
| Protein | 12 | g |
| Total Fat | 15 | g |
| Carbohydrates | 54 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my rice still firm after adding the milks?
- You likely did not simmer the rice long enough in water first, so keep cooking it in water until just tender before adding dairy so the grains hydrate properly.
- How do I prevent scorching on the bottom?
- Use a heavy pot, keep heat low, and stir every couple of minutes while scraping the bottom and edges so milk solids do not sit and burn.
- My pudding is too thin, what now?
- Keep it at a lazy simmer and stir until the liquid reduces to a creamy nappe, or mix a few tablespoons of milk with a spoonful of uncooked rice flour and whisk in to thicken gently.
- My pudding is too thick, how do I fix it?
- Whisk in warm whole milk a splash at a time off heat until it relaxes to the texture you want, then taste and recheck sweetness and salt.
- Can I make it ahead and reheat?
- Yes, chill in glass containers and reheat gently with a splash of milk, stirring until smooth so it returns to its creamy state without clumping.
- Can I use brown rice?
- You can, but parboil it in water until nearly tender first since it takes longer, then proceed with the dairy simmer for a nuttier, chewier version.
Serving Suggestions
This is gorgeous warm after dinner with a little extra ground cinnamon and a small splash of dark rum stirred in for the adults.
For a spring-summer twist, spoon it into bowls and top with grilled peach slices or macerated berries to add juicy acidity against the creamy sweetness.
More pairings:
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