Mexican rice pudding, known as arroz con leche, is a creamy stovetop dessert of tender rice simmered in milk with cinnamon sticks and sugar.
It takes about fifty minutes from start to finish, uses pantry ingredients, and can be served warm or chilled, depending on the weather and your mood.
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Why This Mexican Rice Pudding Recipe Works
Simmering the rice in water first softens the grains before the milk goes in, which prevents the milk from scorching and the rice from staying firm.
Cooking the rice slowly in milk releases its starch, and that starch thickens the pudding into a naturally creamy texture without eggs or cornstarch.
Whole cinnamon sticks infuse a gentle warm spice through the entire pot, and they are simple to remove before serving.
Ingredients for Mexican Rice Pudding
- You need long grain white rice, water, whole milk, granulated sugar, cinnamon sticks, a pinch of salt, and vanilla extract, with raisins and ground cinnamon for topping.
- Use long grain white rice rather than short grain, because it stays more separate and gives the pudding a lighter, less gluey texture.
Rice. Long grain white rice softens into tender grains and releases starch that thickens the pudding.
Whole milk. It gives the pudding its creaminess, and evaporated milk can replace part of it for a richer result.
Sugar. It sweetens the pudding and cooks into a smooth syrup around the rice.
Cinnamon sticks. They infuse a warm, mellow spice flavor that ground cinnamon alone cannot match.
Salt and vanilla. A pinch of salt balances the sweetness, and vanilla adds aroma at the end.
How to Make Mexican Rice Pudding
1. Cook the rice. Combine the rice, water, cinnamon sticks, and salt in a large pot and bring to a boil.
2. Simmer. Reduce the heat, cover, and simmer for about fifteen minutes until the water is mostly absorbed.
3. Add the milk and sugar. Stir in the milk and sugar and bring the pot back to a boil.
4. Cook until creamy. Lower the heat and simmer for twenty five to thirty minutes, stirring often, until the pudding thickens and the rice is soft.
5. Finish. Remove the cinnamon sticks, stir in the vanilla, and check the sweetness.
6. Serve. Serve warm, or chill for at least two hours, then top with raisins and a dusting of ground cinnamon.
Stir the pot every few minutes near the end, because the starch settles and sticks to the bottom as the pudding thickens.
Remember that the pudding thickens a lot as it cools, so pull it from the heat while it still looks slightly loose.
How to Serve Mexican Rice Pudding
Serve the pudding in small bowls with a sprinkle of cinnamon, chopped toasted nuts, or a few raisins. It pairs well after a spicy meal such as golden coconut chicken curry or coconut lentil curry, and it also sits nicely on a dessert table with vanilla chia seed pudding and overnight cinnamon rolls.
How to Store and Reheat Mexican Rice Pudding
Cool the pudding, then refrigerate it in an airtight container for up to five days. It will thicken as it chills, so stir in a splash of milk or water when reheating on the stove or in the microwave to bring back the creamy texture. Freezing is not recommended because the rice turns grainy.
Tips and Variations for Mexican Rice Pudding
Flag the allergens. This pudding contains milk, so warn guests with allergies, and check labels on the raisins and vanilla.
Cool and store promptly. Refrigerate leftovers within two hours, because cooked rice can grow bacteria if it sits out too long.
Stir often. Stirring prevents scorching on the bottom of the pot.
Adjust the thickness. Add a splash of milk to thin the pudding or simmer a few more minutes to thicken it.
Add flavor. Stir in a spoonful of coconut milk, a strip of lemon peel, or chopped dried fruit, and adjust the sugar to taste.
Use evaporated milk. Replace one cup of milk with evaporated milk for a richer, more caramel like pudding.
Serve it cold. Chill the pudding in individual cups for an easy make ahead dessert.
Check trusted guidance. For safe handling of cooked rice and leftovers, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Mexican Rice Pudding
What is mexican rice pudding?
It is a traditional dessert called arroz con leche, made by simmering rice in milk with cinnamon and sugar until creamy.
How long does mexican rice pudding last in the fridge?
Store it in an airtight container for up to five days.
Can I make mexican rice pudding with brown rice?
Yes, but it needs more liquid and a longer cooking time, and the texture will be chewier.
Can I use plant milk?
Yes, but the pudding will be less creamy, so use a full fat plant milk.
Why is my pudding too thick?
It thickens as it cools, so stir in a splash of warm milk until it loosens.
Mexican Rice Pudding
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 cup long grain white rice
- 20 oz water
- 4 cup whole milk
- 1 cup granulated sugar
- 2 cinnamon sticks
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- ½ cup raisins optional topping
- ½ tsp ground cinnamon for sprinkling
Instructions
Cooking
- Boil. Combine the rice, water, cinnamon sticks, and salt and bring to a boil.
- Simmer. Cover and simmer for fifteen minutes.
- Add. Stir in the milk and sugar and return to a boil.
- Thicken. Simmer for twenty five to thirty minutes, stirring often, until creamy.
- Flavor. Remove the cinnamon sticks and stir in the vanilla.
- Serve. Serve warm or chilled, topped with raisins and cinnamon.
