Arroz con leche is the kind of dessert that makes a quiet saucepan feel like a small celebration. Rice softens beside a cinnamon stick, then whole milk and sugar turn it into a spoonable, creamy pudding. This version stays simple: no condensed milk, no raisins, and no extra flavors competing with cinnamon. Serve it warm while it is loose and fragrant, or chill it for a firmer bowl later.
Cook the rice almost tender in cinnamon-scented water before adding milk, and stir often as the pudding turns creamy.
The card below gives six half-cup portions from one cup of uncooked rice. Cooking Con Claudia’s arroz con leche video shows a closely related home-style water-first method in a larger batch. The quantities here are Dishora’s smaller version, so follow the written card for the exact timing and yield.
Serving suggestions for arroz con leche
Spoon the pudding into small bowls as soon as it has rested for five minutes. At that stage it is soft enough to settle around a spoon, with distinct rice grains and a creamy sauce. A light dusting of ground cinnamon on top is optional; remove the cooked cinnamon stick before serving because it is for flavoring, not eating.
A cold bowl is lovely too. Cover and refrigerate promptly, then serve after it has chilled. The rice continues absorbing moisture in the refrigerator, so stir in a splash of milk if the texture seems too thick. Add the milk a little at a time until it feels creamy again instead of soupy.
For an easy dessert table, set out the six portions with sliced fruit nearby. If you want a warm cinnamon pairing for a chilly evening, Dishora’s café de olla shares the same cozy spice note. Keep the rice pudding portions modest because it is a sweet, filling dessert, and let guests decide whether they want a second spoonful.
Warm and loose or chilled and thicker: both versions start with the same gentle pot of rice.
Variations and texture tips
The simplest adjustment is sweetness. The card uses half a cup of sugar for six portions, which gives a dessert-level sweetness without condensed milk. If your household prefers a sweeter pudding, add a little more sugar after the milk has warmed and taste again. For less sweetness, start with slightly less; the texture may be a touch looser because dissolved sugar also contributes body.
Choose a heavy-bottomed pan and low heat once milk is added. Stir along the bottom and corners where rice likes to settle. A hard boil can scorch the milk before the grains finish softening, so aim for a gentle simmer. If the liquid tightens before the rice is tender, add a small splash of milk and keep cooking gently.
Use long-grain white rice for the stated timing. Shorter-grain rice can make a creamier, stickier result, while brown rice needs a different amount of time and liquid. The finished pudding should look a little looser in the pan than you want in the bowl, because it thickens during the five-minute rest and more as it cools.
Stop cooking while the pudding still flows slowly from the spoon; resting will finish the texture.
Health benefits and practical balance
Rice supplies most of the carbohydrate in this dessert, while whole milk adds some protein and calcium. The sugar is part of the recipe’s sweetness, so this is best enjoyed as a dessert rather than described as a low-sugar breakfast. A measured half-cup bowl keeps the serving clear and still feels satisfying when served warm.
Milk is the main allergen in the written recipe. If you are serving guests, say so plainly. Dairy-free milk may work as a variation, but the flavor and thickness will change, and the quantities here were developed for whole milk. Cinnamon contributes aroma; it does not need to carry a health claim to make the pudding appealing.
Cool any extra portions promptly and refrigerate within two hours. Use them within three to four days, reheating gently with a splash of milk if you prefer a warm bowl. The recipe cost is an approximate ingredient total for one batch, not a fixed price, and will vary with your rice and milk brands.
A modest bowl gives you the comfort of warm cinnamon rice while keeping the dessert in perspective.
Why make this cinnamon rice pudding
This recipe asks for only six familiar ingredients, including water and a pinch of salt, and it rewards attention more than complicated technique. Start the rice with cinnamon, wait until it is nearly tender, then stir in the milk and sugar. Frequent stirring in the final minutes is what keeps the bottom clean and the texture silky.
Make it when you want a dessert that can be served immediately or chilled for later. The card holds every amount and step; use its timing as a guide and let the rice’s tenderness and the sauce’s slow flow tell you when the pot is ready. A few bowls, a cinnamon stick and a spoon are all the finishing touches needed.
One gentle saucepan, six cozy bowls and a little cinnamon make a dessert worth slowing down for.
Arroz Con Leche Recipe
Ingredients
- 3 cups water
- 1 cinnamon stick About 3 inches long
- 1 pinch fine salt
- 1 cup long-grain white rice
- 1½ cups whole milk
- ½ cup granulated sugar
Equipment
- 1 Heavy-bottomed saucepan At least 3 quarts
- 1 Wooden spoon For frequent stirring
- 1 set Measuring cups For rice, water, milk and sugar
- 1 Measuring spoon For salt
- 6 Serving bowls For warm or chilled pudding
Instructions
- Pour 3 cups water into a heavy-bottomed saucepan, add 1 cinnamon stick and a pinch of fine salt, and bring to a boil.
- Stir in the rice. Reduce the heat to low, cover loosely, and simmer for 15 to 18 minutes, stirring once or twice, until the rice is nearly tender and most water is absorbed.
- Pour in the milk and stir in the sugar. Keep the heat low and simmer uncovered for 12 to 15 minutes, stirring often and scraping the pan bottom, until the rice is fully tender and the mixture is creamy but still loose.
- Remove the cinnamon stick. Let the pudding stand for 5 minutes; it will thicken as it cools. Divide among six bowls and serve warm, or cool promptly and refrigerate until chilled.
Video
Notes
Tried this recipe?
Let us know how it turned out!Emily Parker is DISHORA’s recipe-writing persona, bringing a warm, practical voice to everyday cooking. Her focus is simple ingredients, comforting flavors and clear steps that make a dish feel approachable. From cozy dinners to something sweet, Emily’s recipes invite readers to try something delicious and make it their own.