Name: Arroz con Leche Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Latin American
Ingredients: 7 cups water; 1 cup long-grain white rice; 2 cinnamon sticks; 1 (14-ounce) can sweetened condensed milk; 1 (12-ounce) can evaporated milk; 1 cup whole milk; ground cinnamon, for topping

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Introduction

Arroz con Leche is a comforting and creamy rice pudding popular across Latin America. This sweet treat combines tender rice with rich milks and a hint of cinnamon, making it perfect for dessert or a cozy snack.

Three clear round glasses are filled to the top with creamy, off-white rice pudding that has a soft, slightly lumpy texture. Each glass has a light sprinkle of fine brown cinnamon powder on the surface, adding a delicate speckled look. A single whole cinnamon stick stands upright in each glass, leaning slightly to one side. The glasses are placed on a white marbled surface with a folded white and red patterned cloth underneath, along with several loose cinnamon sticks around them. A gold spoon lies on a red napkin to the left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 cups water
1 cup long-grain white rice

2 cinnamon sticks
1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk
1 cup whole milk

Ground cinnamon, for topping

Instructions

Step 1: In a large saucepan over medium-high heat, combine water, rice, and cinnamon sticks. Bring the mixture to a boil uncovered, and cook for 16 to 18 minutes until the rice is tender.
Step 2: Drain any remaining liquid and remove the cinnamon sticks. Return the rice to the pan over medium-high heat and add the sweetened condensed milk, evaporated milk, and whole milk. Bring the mixture to a boil again.

Step 3: Reduce the heat to low and cook for about 20 minutes, stirring frequently to prevent the milk from burning. Continue until the mixture thickens to a creamy consistency.
Step 4: Spoon the arroz con leche into serving cups and sprinkle each with ground cinnamon. Serve warm for the best experience.

Tips & Variations

For added texture, stir in raisins or toasted nuts before serving.

Use jasmine or basmati rice for a fragrant twist.
Add a splash of vanilla extract during the last few minutes of cooking for extra flavor.
For a dairy-free version, substitute evaporated and whole milk with coconut milk and use sweetened coconut condensed milk if available.

Storage

Store leftover arroz con leche in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stove or microwave, stirring occasionally and adding a little milk to restore creaminess.

How to Serve

The image shows three clear glass cups filled with creamy rice pudding. Each cup has small textured grains of rice mixed in a thick, white custard-like base sprinkled lightly with brown cinnamon powder. A single brown cinnamon stick is placed inside each cup, sticking out from the creamy top layer. The cups are arranged on a white marbled surface covered partly by a white cloth with red patterns. A stack of folded red and white cloth napkins is nearby, along with two gold spoons and a few loose cinnamon sticks visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Long-grain white rice works best for a creamy texture, but medium-grain rice can also be used. Avoid using instant or quick-cooking rice as it may become too mushy.

Is it necessary to use all three types of milk?

Using sweetened condensed, evaporated, and whole milk together balances sweetness and richness. You can adjust or substitute with alternatives like coconut milk, but it will alter the traditional flavor and texture.