Mexican

Serving

Mexican Kid-friendly

Arroz con Leche

Name: Arroz con Leche
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 200g (1 cup) white rice; 750ml (3 cups) milk and 1 can (350ml) evaporated milk; 1 cinnamon stick; 100g (1/2 cup) sugar; 1 tsp vanilla extract; Raisins and ground cinnamon (optional)

Creamy Mexican rice pudding scented with cinnamon and vanilla.

45 minutes

Serves 2

Dessert

16 min prep

25 min cook

Contains common allergens

Dairy

In the app, Listahan checks these against your household automatically.

Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

6 steps

1
Soften the Rice: Simmer the rice with 500ml water and the cinnamon stick until most of the water is absorbed and the rice is partly tender.
2
Add Milk: Pour in the milk and evaporated milk and reduce the heat to low.
3
Simmer Gently: Cook, stirring often, until the rice is soft and the mixture has thickened, about 20 minutes.
4
Sweeten: Stir in the sugar, vanilla, and raisins if using, and cook a few more minutes.
5
Adjust: It will thicken further as it cools, so loosen with a little milk if needed.
6
Serve: Serve warm or chilled, dusted with ground cinnamon.

Arroz con Leche — plated and served — Serving moment. How Arroz con Leche looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

80/100

Good fit for most families

Allergen-friendly 90

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 86

Great leftovers 93

Pantry-friendly 58

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

1095

Calories

35 g

Protein

170 g

Carbs

31 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Arroz con leche simmers rice directly in milk rather than cooking rice and sauce separately, a slow method across Latin America that relies on the rice's own starch, released gradually into the milk, to build a creamy pudding without any added thickener.

Listahan note

This version keeps the heat low and the stirring frequent through the whole simmer, since rushing either step scorches the milk or leaves the rice unevenly cooked.

Technique cues

Rice simmered gently in milk over low heat, rather than boiled hard, releases its starch gradually into the liquid, which is what builds the pudding's creamy consistency.
Frequent stirring throughout the simmer keeps the rice from settling and scorching against the bottom of the pot, a real risk once the milk starts to thicken.
A whole cinnamon stick simmered in the milk, rather than ground cinnamon stirred in later, infuses flavor gradually without leaving gritty specks throughout the pudding.
The pudding keeps thickening as it cools, so it should look slightly looser than the final texture you want while it's still warm on the stove.

Kitchen flow

Parallel prep: While Arroz con Leche is in the oven, measure out any garnish or topping — like the milk and 1 can evaporated milk — so it's ready the moment the bake finishes cooling. Everything else is quick — the simmer is the one step that takes real time.
Make-ahead: Arroz con Leche's dough or batter (built around milk and 1 can evaporated milk) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. Plan around the simmer; that's the slow part.
Leftover move: Leftover Arroz con Leche freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the milk and 1 can evaporated milk. Everything else is quick — the simmer is the one step that takes real time.
Cleanup rhythm: Soak the mixing bowl and beaters for Arroz con Leche right away — sugar and butter residue hardens fast once it cools. This one leans on the milk and 1 can evaporated milk. The simmer step is what sets the pace here.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

200g white rice

Structural base

Purpose: g white rice defines the shape and texture of the dish.

Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

750ml milk and 1 can evaporated milk

Richness and texture

Purpose: ml milk and 1 can evaporated milk rounds the texture and helps the dish feel complete.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.

1 cinnamon stick

Sweetness and aroma

Purpose: cinnamon stick adds aroma, sweetness, or warmth without needing extra garnish.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

100g sugar

Sweetness and aroma

Purpose: g sugar adds aroma, sweetness, or warmth without needing extra garnish.

Handling: Measure before heating and break up clumps so the mix distributes evenly.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

1 tsp vanilla extract

Sweetness and aroma

Purpose: tsp vanilla extract adds aroma, sweetness, or warmth without needing extra garnish.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

Technique notes

Remove the cinnamon stick before serving, but save it, some cooks like to grind it and dust the pudding for a stronger cinnamon top note.
Serve warm or chilled, both are traditional, though the pudding firms up considerably once it's fully cold.
Stir in a splash of milk when reheating leftovers, since the pudding continues to thicken and can turn gluey after a day in the fridge.

Ingredient swaps

Dairy-free direction: Swap the milk and 1 can evaporated milk for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the Raisins and ground cinnamon.
Lower-sodium direction: Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the Raisins and ground cinnamon.
Weeknight shortcut: Get the batter or mix-ins ready and refrigerated the day before; all that's left the night of is the oven. This one leans on the Raisins and ground cinnamon.

Serve alongside

Fresh berries
Citrus fruit salad
Mint leaves
Black coffee
Hot tea
Sparkling water with lemon

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
Reheat gently only when warmth improves the texture.
Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.

Equipment

Mixing bowls
Baking dish or pan
Cooling rack

Make this household-aware

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