Mexican Rice Pudding
This arroz con leche recipe simmers rice in water, then in milk with cinnamon, vanilla and sweetened condensed milk until thick and creamy. One serving is about 265 g.
Arroz con leche travelled to Mexico from Spain, where the dish itself traces back to Moorish cooking on the Iberian Peninsula — the oldest known Spanish recipe appears in Domingo Hernandez de Maceras' Libro del Arte de Cozina, published in 1607. In Mexico it became a home dessert of cinnamon, vanilla and, in the modern version, sweetened condensed milk, served at family meals and festive gatherings.
Pairs well with: A cup of coffee or Mexican hot chocolate
Provenance
Mexico
Mexican Home Classic
Latin America & Caribbean
Time Dedication
1h
10m prep • 50m cook
Batch Yield
6 Servings
348 kcal per serving
1 serving ≈ 265 g
Technical Skill
Easy
Easy (One Pot)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Mexican Home Classic
Photo: Francesc Fort, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $1 per serving at home (USD)
A good arroz con leche is thick and creamy with distinct soft grains, never stiff or gluey.
Execution Methodology & Culinary Technique
Prep Stage: Rinse and Measure
10 Mins • Measuring
Rinse the rice in cold water until the water runs almost clear, then drain it. Measure the milk, evaporated milk, condensed milk and sugar, and set the cinnamon sticks, vanilla and raisins beside the stove.
Maestro Tip: Rinsing keeps the pudding creamy instead of gluey — the starch you want comes from slow cooking, not from dusty rice.
20 Mins Medium heat, simmer ~95°C (203°F)
Put the rinsed rice, water, cinnamon sticks and salt in a heavy pot. Bring to a boil, then lower the heat and simmer, stirring now and then, for about 20 minutes until the rice is tender and most of the water is gone.
Stir from the bottom so the rice does not catch — a heavy pot spreads the heat evenly.
Done when: The rice is soft and the water is nearly all absorbed.
5 Mins Medium heat, simmer ~95°C (203°F)
Pour in the whole milk, evaporated milk and sweetened condensed milk. Stir well and bring back to a gentle simmer, scraping the bottom of the pot as you go.
Add the milk slowly so the pot keeps simmering instead of cooling down.
Done when: The mixture is creamy and gently bubbling, not boiling hard.
25 Mins Low heat, gentle simmer ~90°C (194°F)
Simmer on low heat for 20–25 minutes, stirring every few minutes, until the pudding is thick and the rice is completely soft. Stir in the sugar and raisins for the last 5 minutes, then take the pot off the heat.
The pudding thickens as it cools, so stop while it still looks a little loose.
Done when: The pudding coats the spoon and the grains are soft all the way through.
5 Mins Off the heat (cooling, ~70°C / 158°F)
Fish out the cinnamon sticks and stir in the vanilla. Spoon the pudding into bowls and dust the top with ground cinnamon. Serve warm, or cover and chill for at least 2 hours to serve cold.
Cover the surface with cling film while it cools so no skin forms.
Done when: The pudding is glossy, creamy, and dusted with cinnamon.
Finishing Touches & Plating
Take the pot off the heat when the pudding still looks a little loose — it thickens as it cools. Stir in the vanilla, spoon into bowls, and dust with ground cinnamon before serving warm, or chill it for at least 2 hours.
Nutritional Physiology & Benefits
Energy
348
kcal / serving
Protein
10g
Complete AA
Carbs
60g
Complex
Fats
8g
Healthy
| Energy | 348 kcal |
| Protein | 10 g |
| Carbohydrates | 60 g |
| Fat | 8 g |
| Fibre | 0.8 g |
| Sugar | 31.9 g |
| Sodium | 170 mg |
| Energy | 131 kcal |
| Protein | 3.7 g |
| Carbohydrates | 22.6 g |
| Fat | 3 g |
| Fibre | 0.3 g |
| Sugar | 12.1 g |
| Sodium | 64 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Calcium and vitamin B12 (milk), vitamin B1 (rice), iron (raisins).
Gentle, Steady Energy
Rice and milk give slow carbs with a little protein, so a bowl of arroz con leche satisfies without the crash of a sugary snack.
Simple Pantry Ingredients
Rice, milk, cinnamon and sugar — nothing processed, nothing you cannot pronounce, just a pot and patience.
Warm and Soothing
Served warm, the soft pudding is easy on the stomach and a comforting end to a meal, especially on a cold evening.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Coffee or Hot Chocolate
A bitter coffee or a cup of Mexican hot chocolate balances the pudding's sweetness and cinnamon warmth.
Sides
Pan Dulce
A piece of sweet Mexican bread turns the pudding into a proper afternoon snack, or merienda, with something to dunk.
More Pairings
Fresh Fruit
Sliced mango or strawberries cut through the richness with acidity and freshness, and add colour to the bowl.
Full Menus
After a Spicy Meal
The cool, milky pudding calms the palate after chillies and rich sauces, which is why it so often closes a Mexican meal.
Complete menu
Serve arroz con leche warm after tacos or enchiladas, with coffee, and finish the meal with fresh fruit.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Very Sugary Drinks
The pudding is already sweet, so a sugary soda on the side adds a lot of sugar at once — water, coffee or unsweetened tea suits it better. This is general guidance, not medical advice.
Leaving It Out for Hours
Milk puddings spoil quickly at room temperature; chill leftovers within 2 hours and do not leave a bowl out all afternoon.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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