Silky Spanish Arroz Con Leche

This creamy arroz con leche is a cozy Spanish style rice pudding that’s silky, rich, and full of warm cinnamon flavor. It’s perfect for an easy makeahead dessert, a comforting afternoon treat, or a sweet finish to a family dinner. The trio of whole milk, evaporated milk, and sweetened condensed milk makes every spoonful extra luscious, with pops of raisins and bright lemon zest.

I first made this recipe on a chilly evening to share with family, and its creamy warmth quickly became a household favorite. My kids especially love it with a sprinkle of cinnamon on top. I love how the cinnamon and lemon zest balance each other, creating a warm yet bright flavor.

Ingredients

• One cup raw longgrain white rice: This variety absorbs liquid well for a creamy pudding
• Three cups water: Used for cooking the rice thoroughly until tender
• Two cinnamon sticks: Add warm, aromatic flavor typical of traditional arroz con leche
• Two tablespoons unsalted butter: Gives richness and helps mellow the spices
• Four whole cloves: Provide a subtle spicy note fresh ones are best
• Quarter teaspoon salt: Balances the sweetness and enhances flavors
• Two cups whole milk: Adds creaminess and body to the pudding
• One can twelveounce evaporated milk: Intensifies the milky richness without extra sweetness
• One can fourteenounce sweetened condensed milk: Brings sweetness and luscious texture
• Half cup raisins: Offer bursts of sweet chewiness and texture contrast
• One teaspoon pure vanilla extract: Rounds out the flavor with floral sweetness
• One teaspoon lemon zest: Adds a vibrant brightness to the flavor profile
• Small pinch ground nutmeg: Deepens spice notes gently
• Ground cinnamon: For garnish and additional flavor
• Extra raisins: For serving, to add texture and sweetness

Instructions

Rinse and measure the rice:

Rinse the rice under cool water until the water runs mostly clear. Drain well, then add the rice to a medium heavy bottomed saucepan. This removes excess starch and prevents clumping for smooth pudding.

Cook the rice with spices:

Add the water, cinnamon sticks, cloves, butter, and salt to the saucepan with the rice. Bring to a gentle boil over medium heat, then reduce to low. Cover and cook, stirring once or twice, until the rice is tender and most water is absorbed. This slow simmer allows the rice to soften fully and infuses it with the warming spices.

Remove whole spices:

Turn off the heat and fish out the cinnamon sticks and whole cloves with a spoon. Leave the rice in the pan do not drain any remaining starchy liquid. Keeping the cooked rice in its flavorful liquid adds creaminess later.

Add the milks:

Turn the heat back to low and pour in the whole milk, evaporated milk, and sweetened condensed milk. Stir very well to loosen the rice and combine everything evenly. This step blends the milks with the rice, creating the pudding’s signature creamy texture.

Simmer until thick and creamy:

Cook uncovered over low heat, stirring often, until the mixture looks creamy and slightly thickened. This usually takes about 20 to 25 minutes. Keep the heat gentle to avoid scorching. If it starts bubbling hard, lower the heat and keep stirring so the bottom does not stick. Frequent stirring helps release starch from the rice and prevents burning.

Flavor the arroz con leche:

Stir in the raisins, vanilla extract, lemon zest, and a small pinch of ground nutmeg. Cook for three to five more minutes, just until the raisins plump and the flavors come together. Taste and add a little more salt or lemon zest if you like extra brightness. These final flavorings add complexity and delightful bursts of taste.

Adjust thickness and serve:

Remember the pudding will thicken more as it cools, especially in the fridge. If it seems too thick, stir in a splash of warm milk until it feels right. Spoon into bowls and sprinkle with ground cinnamon and a few extra raisins for serving. Serve warm for a cozy treat, or chill for a firmer, scoopable dessert.

Baking this as a family often feels like a small celebration of simple ingredients coming together beautifully.

Storage Tips

Store leftover arroz con leche covered in the refrigerator for up to five days. It thickens as it cools so stir gently before serving. If it seems dry or too dense, a splash of warm milk will restore creaminess. This pudding also freezes well in airtight containers for up to two months. Defrost in the fridge overnight and stir gently before enjoying.

Ingredient Substitutions

Use canned coconut milk instead of whole milk for a tropical twist that adds a gentle coconut flavor without overpowering the pudding. Keep the evaporated and condensed milks the same to preserve sweetness and creaminess. Swap raisins with golden raisins or chopped dried apricots for a lighter, fruitier bite. Replace butter with neutral oil or coconut oil to make the dish dairy free while still maintaining rich mouthfeel.

Serving Suggestions

Serve warm with a dusting of ground cinnamon and a few extra plump raisins on top for a comforting dessert. For a refreshing twist, chill the pudding and serve with fresh fruit like sliced kiwi or strawberries. This dessert pairs beautifully with strong coffee or a cup of spiced chai for a cozy afternoon treat.

Serve warm or chilled with a sprinkle of ground cinnamon and extra raisins. Enjoy this comforting dessert with a cup of strong coffee or spiced chai.

Your Recipe Questions Answered

→ What type of rice is best for cooking arroz con leche?

Long-grain white rice is preferred for its ability to absorb liquid while maintaining a tender texture, perfect for a creamy result.

→ How do the different milks affect the dish's texture?

Whole milk adds creaminess, evaporated milk enriches the body, and sweetened condensed milk provides sweetness and thickness for a luscious consistency.

→ Why is it important to remove the whole spices before adding milk?

Removing cinnamon sticks and cloves avoids overpowering the dish with intense flavors and prevents any tough remnants in the final dish.

→ Can I substitute raisins with other dried fruits?

Golden raisins or chopped dried apricots work well to add a tender, bright fruitiness that complements the creamy texture.

→ How can I prevent the mixture from sticking to the pan?

Using a heavy-bottomed saucepan and stirring frequently over low heat helps avoid scorching and ensures a smooth, evenly cooked texture.

→ What is the best way to adjust the thickness before serving?

If too thick, stirring in a splash of warm milk softens the texture for a more spoonable consistency.