Arroz con Leche: A Creamy Rice Pudding

Growing up in Puerto Rico, Arroz con Leche was more than just a dessert—it was a holiday tradition that brought comfort and warmth to our family gatherings. This creamy and delicious rice pudding, made with simple ingredients like rice and milk, is a beloved staple in Puerto Rican cuisine.

If you've never heard of Arroz con Leche or if you're new to making it, you're in for a treat. This recipe is straightforward, and the result is a rich, comforting dessert that is perfect for any occasion.

Arroz con Leche pairs wonderfully with other Puerto Rican favorites like Coquito, a coconut-based holiday drink. For a full Puerto Rican feast, you can also serve it alongside Pernil, a slow-roasted pork shoulder that’s perfect for special occasions. These dishes together create a meal that’s both satisfying and rich in cultural flavors.

What is Arroz con Leche?

Arroz con Leche is a traditional rice pudding enjoyed across Latin America, with each country adding its own unique twist. In Puerto Rico, it’s made with basic ingredients like rice, milk, and sugar, and is commonly flavored with cinnamon and vanilla. Sometimes, additional spices like star anise or cloves are included. The creamy texture and comforting flavors make it a favorite among both children and adults.

This dessert has deep roots in Latin American cuisine, with variations found in countries like Mexico, Peru, and Argentina. While the ingredients may vary, the essence of Arroz con Leche remains the same—a sweet, creamy treat that brings people together, especially during the holidays.

Variations of Arroz con Leche

Arroz con Leche is a versatile dish, and many regions have their own unique take on this classic dessert. Here are some popular variations:

1. Mexican Arroz con Leche: Often includes raisins and is sometimes topped with a sprinkle of ground cinnamon. In some versions, evaporated milk is used for a richer flavor.
2. Peruvian Arroz con Leche: This version may include sweetened condensed milk and is often served with a generous amount of ground cinnamon on top. Some variations also include orange peel or a splash of pisco, a traditional Peruvian liquor.
3. Spanish Arroz con Leche: In Spain, this dish is typically flavored with lemon zest and cinnamon, and it is often served cold. Some versions are topped with a caramelized sugar crust, similar to crème brûlée.
4. Coconut Arroz con Leche: A tropical twist where coconut milk is used in place of some or all of the dairy milk, giving the pudding a deliciously rich, coconut flavor.
5. Chocolate Arroz con Leche: For a decadent variation, chocolate is melted into the milk mixture, turning the pudding into a rich, chocolatey treat.

Arroz con Leche Ingredients

The key to a delicious Arroz con Leche lies in its ingredients, each of which contributes to its creamy texture and rich flavor.

• Rice – The base of the pudding, providing a tender and slightly chewy texture.
• Milk – Used as the main liquid, it creates the creamy consistency of the pudding.
• Heavy Cream – Adds richness and a velvety texture.
• Condensed Milk – Sweetens the pudding and enhances the creaminess.
• Orange Peel – Infuses a subtle citrus aroma that brightens the dish.
• Star Anise or Ground Clove – Adds a warm, slightly spicy note that complements the cinnamon.
• Cinnamon – A classic spice in rice pudding, providing warmth and depth of flavor.
• Vanilla Extract – Enhances the overall sweetness and flavor of the pudding.

How to Make Arroz con Leche

Making Arroz con Leche is simple and perfect for beginners. Follow these steps to create this creamy dessert:

1. In a small pot over medium heat, combine ½ cup of rice, 4 cups of milk, orange peel, and 1 star anise (or ¼ tsp of ground clove). Stir regularly to prevent sticking and bring the mixture to a simmer. Continue cooking, stirring often, until the rice is tender (about 20 minutes).
2. Once the rice is tender, add ⅓ cup of condensed milk, 1 ½ tsp of cinnamon, and 2 tsp of vanilla extract. Cook for an additional 5 minutes, stirring to ensure the flavors are evenly distributed.
3. Remove the pot from heat. Stir in ½ cup of heavy cream for extra richness. Discard the orange peel and star anise before serving.

Tips for Making Arroz con Leche

• Use short-grain rice for a creamier texture.
• Stir frequently while cooking to prevent the rice from sticking to the bottom of the pot.
• If the pudding is too thick, add a little more milk to reach the desired consistency.
• Let the pudding cool slightly before serving, as the flavors will develop as it cools.
• For a vegan version, substitute the dairy ingredients with coconut milk and a non-dairy cream.

Frequently Asked Questions

Can I make Arroz con Leche ahead of time?

Yes, you can make Arroz con Leche a day in advance. Store it in the refrigerator, and reheat gently on the stove or in the microwave before serving. You may need to add a splash of milk to loosen the consistency.

How do I store leftover Arroz con Leche?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pudding may thicken as it cools, so add a bit of milk when reheating to achieve the desired consistency.

Can I use other types of rice for this recipe?

While traditional Arroz con Leche uses short-grain white rice, you can experiment with other types like arborio or even brown rice. Keep in mind that different types of rice may alter the cooking time and texture.

Have you tried making Arroz con Leche? Be sure to rate and review this recipe! We’d love to hear how it turned out for you and if you have any tips for others.