Why You’ll Love This Recipe
- A creamy and comforting dessert that’s easy to make
- Richly spiced with cinnamon, nutmeg, and vanilla, offering a comforting flavor profile
- Versatile—enjoy it warm as a cozy treat or chilled for a refreshing dessert
- Perfect for using leftover rice
- A classic dish that can be customized with different toppings or flavors
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup long-grain white rice (washed)
- 4 cups whole milk (or plant-based milk for a dairy-free version)
- 1/2 cup granulated sugar (adjust to taste)
- 1 cinnamon stick
- 1 teaspoon ground cinnamon (for sprinkling)
- 1/2 teaspoon ground nutmeg (optional)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup raisins (optional, for added sweetness)
Directions
- Cook the rice: In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Lower the heat to medium-low and cook for about 10 minutes, or until the water has mostly evaporated.
- Add milk and cook: Add the 4 cups of milk to the rice along with the cinnamon stick, sugar, and nutmeg (if using). Stir well and cook over medium heat, stirring occasionally, until the rice absorbs the milk and becomes tender. This should take about 20–25 minutes.
- Add raisins: If you’re using raisins, add them to the pot about 5 minutes before the rice is fully cooked.
- Flavor the rice: Once the rice is tender and the mixture is creamy, remove the pot from the heat. Stir in the vanilla extract.
- Cool and serve: Let the arroz con leche cool slightly before serving. You can serve it warm or chilled, depending on your preference. Sprinkle with ground cinnamon on top before serving for added flavor and decoration.
Servings and timing
- Serves 4-6 people
- Prep time: 5 minutes
- Cook time: 30-35 minutes
Variations
- Vegan version: Use coconut milk, almond milk, or any plant-based milk in place of whole milk for a dairy-free version.
- Fruit options: Add diced apples, mango, or pears for a fruity twist.
- Spices: For a more intense flavor, try adding cardamom or cloves along with the cinnamon and nutmeg.
- Nutty addition: Top with toasted coconut or chopped almonds for extra texture and flavor.
- Sweetener alternatives: Use maple syrup, agave nectar, or coconut sugar in place of granulated sugar for a different sweetness.
Storage/reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave, adding a little more milk if necessary to restore the creamy texture.
- Arroz con leche can also be served cold, making it a great make-ahead dessert for meal prep.
FAQs
Can I use leftover rice for arroz con leche?
Yes! Arroz con leche is a great way to use up leftover rice. Just skip the initial step of cooking the rice and proceed with adding the milk and spices.
Can I make arroz con leche ahead of time?
Yes, you can prepare arroz con leche ahead of time and store it in the fridge. The flavors often deepen as it sits. Serve it warm or chilled according to your preference.
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but it will take longer to cook. Expect a chewier texture, and be sure to adjust the cooking time accordingly.
How do I make the arroz con leche creamier?
If you prefer a creamier texture, add more milk or even a splash of heavy cream towards the end of cooking.
Is arroz con leche gluten-free?
Yes, arroz con leche is naturally gluten-free, as it is made from rice and milk, both of which are gluten-free.
Conclusion
Arroz con Leche is a comforting, creamy dessert that combines the richness of milk with the sweetness of rice and spices. Its smooth, tender texture makes it a beloved dish across Latin America, and with a few simple ingredients, you can recreate this cozy treat in your own kitchen. Whether you enjoy it warm or chilled, this dessert will surely become a favorite in your recipe collection.
PrintArroz con Leche
Arroz con Leche is a classic Latin American dessert made with rice, milk, sugar, and spices. It’s a creamy, comforting treat with a balance of sweetness and texture. Enjoy it warm or chilled, perfect for any time of year.
- Prep Time: 5 minutes
- Cook Time: 30-35 minutes
- Total Time: 40 minutes
- Yield: Serves 4-6
- Category: Dessert
- Method: Stovetop
- Cuisine: Latin American
Ingredients
- 1 cup long-grain white rice (washed)
- 4 cups whole milk (or plant-based milk for a dairy-free version)
- 1/2 cup granulated sugar (adjust to taste)
- 1 cinnamon stick
- 1 teaspoon ground cinnamon (for sprinkling)
- 1/2 teaspoon ground nutmeg (optional)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup raisins (optional, for added sweetness)
Instructions
Cook the rice: In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Lower the heat to medium-low and cook for about 10 minutes, or until the water has mostly evaporated.
- Add milk and cook: Add the 4 cups of milk to the rice along with the cinnamon stick, sugar, and nutmeg (if using). Stir well and cook over medium heat, stirring occasionally, until the rice absorbs the milk and becomes tender, about 20–25 minutes.
- Add raisins: If using raisins, add them about 5 minutes before the rice is fully cooked.
- Flavor the rice: Once the rice is tender and the mixture is creamy, remove from heat and stir in the vanilla extract.
- Cool and serve: Let the arroz con leche cool slightly before serving. You can serve it warm or chilled. Sprinkle with ground cinnamon on top before serving for added flavor.
Notes
- For a vegan version, substitute coconut milk, almond milk, or other plant-based milk for the whole milk.
- For extra flavor, you can add cardamom or cloves along with the cinnamon and nutmeg.
- Top with toasted coconut or chopped nuts for added texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 24g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
