Arroz Con Leche (Rice Pudding)

When I think of my childhood comfort foods, “arroz con leche” always comes to mind. It was a favorite and my mom made it perfectly! Still does 🙂 This is her recipe I’ll be sharing today. There are tons of variations of rice pudding and I think it has a lot to do with backgrounds/ nationalities. Bottom line, no matter where you’re from, rice pudding is a yummy treat. This particular recipe is decadent, rich and creamy! If that’s how you eat yours, stick around!


  • 4 cups water
  • several cinnamon sticks
  • 2 cups uncooked arborio rice
  • 2 cups whole milk
  • 2 cups evaporated milk
  • 2 tablespoons white sugar
  • 1 can condensed milk
  • 1 tbsp pure vanilla extract
  • 1 tsp salt
  • 1 tbsp butter
  • Lime zest (optional)



  • Combine water, salt, and 2 cinnamon sticks in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its amber color. Add rice, reduce heat to low, cover, and cook until rice is tender and water is partly absorbed, about 20 minutes or until al dente. You don’t want it to be completely absorbed or the rice may stick and burn.

Taste the rice and make sure it is al dente , if not, keep covered until it is. Gradually add whole milk to rice, and stir 1 minute. Add in evaporated milk, sugar, vanilla, and butter. This is the time to add just a bit of lime zest! My mom swears by it and it honestly DOES give it a wonderful taste. Cook and stir uncovered until sugar is dissolved and mixture has thickened, about 10 minutes. Lastly, add condensed milk. If consistency is too soupy, bring to a low simmer and cover for 10 minutes. Set aside and stir until nice and creamy. As it cools it will thicken so you don’t want it too absorbed! A little runny will ensure it turns creamy. (See photo)

Serve warm or cold. Sprinkle each portion with ground cinnamon. I like to add a cinnamon stick or two for garnish 🙂

Enjoy this delicious treat! From my mama’s kitchen to yours!

XOXO, terri

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