Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Arroz con Leche (Peruvian Rice Pudding)
A creamy, cinnamon-spiced rice pudding simmered slowly in milk, often served side by side with mazamorra morada as a classic Peruvian duo.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Rinse the rice and combine it in a pot with the whole milk, cinnamon stick, and citrus zest.
- 2
Bring to a gentle simmer over low heat, stirring frequently to prevent sticking, and cook for 20 minutes until the rice is tender.
- 3
Stir in the condensed milk, evaporated milk, and raisins, and continue cooking for 10 more minutes, stirring often, until thick and creamy.
- 4
Remove the cinnamon stick and zest, then stir in the vanilla extract.
- 5
Spoon into serving bowls or cups and let cool slightly.
- 6
Dust with ground cinnamon before serving warm or chilled.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
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 serving440
Calories
14 g
Protein
73 g
Carbs
11 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 arrived in Peru through Spanish colonization but became a household and street-cart staple in its own right, often sold paired with mazamorra morada as a two-tone dessert called a combinado. The Peruvian version leans sweeter and creamier than its Spanish ancestor thanks to canned condensed milk, a shortcut home cooks adopted generations ago.
Listahan note
This version leans on canned condensed and evaporated milk for guaranteed creaminess without babysitting a custard, and simmers the raisins right in the pot so they plump through instead of sitting on top as a garnish.
Technique cues
- Simmering rice directly in milk, not water, is what builds the pudding's thick, almost sticky texture, since the starch releases slowly into the milk's fat and protein; rushing the heat curdles the milk instead of thickening it.
- The cinnamon stick and citrus zest are steeped whole and pulled before the condensed milk goes in, so their oils perfume the milk without turning bitter over the later stretch of cooking.
- Adding the condensed milk near the end rather than at the start keeps the pot from scorching, since its sugar content makes the bottom far more prone to catching once the mixture thickens.
Kitchen flow
- Parallel prep
- Measure the condensed milk, evaporated milk, and raisins while the rice simmers so the stir-in stage doesn't leave the pot unattended near the finish.
- Make-ahead
- Keeps well made a day ahead; the pudding thickens further in the fridge, so thin it with a splash of milk before serving if you like it looser.
- Leftover move
- Leftover arroz con leche is good stirred cold into breakfast oatmeal or spooned over sliced mango.
- Cleanup rhythm
- Soak the pot in hot water right away, since condensed milk sets like glue on cookware once it cools.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
white rice
starch base
Purpose: Regular white rice releases enough starch to thicken the milk into pudding without needing added cornstarch.
Handling: Rinse briefly to remove surface starch dust, but not so long that all the starch washes away.
Adaptation: Swap for arborio rice for an even creamier, risotto-like result; it may cook a few minutes faster.
whole milk
primary cooking liquid
Purpose: The fat content is what turns rice starch into a silky pudding rather than a thin, watery porridge.
Handling: Warm gently before adding the rice so it doesn't scald and skin over right away.
Adaptation: Swap oat milk plus a spoon of butter for dairy-free, though the pudding will be thinner and less rich.
cinnamon stick
aromatic infuser
Purpose: A whole stick releases warm spice slowly during the long simmer without graying the pudding the way ground cinnamon would.
Handling: Bruise it lightly against the counter before adding so more surface is exposed to the milk.
Adaptation: Swap two green cardamom pods for a lighter, more floral spice note.
sweetened condensed milk
sweetener and thickener
Purpose: It's the shortcut Peruvian home cooks rely on for guaranteed sweetness and creaminess without hand-tempering egg yolks.
Handling: Stir in only once the rice is already tender so it doesn't scorch on the pot bottom.
Adaptation: Swap 1/2 cup sugar plus 1/4 cup extra milk for a less sweet, more custard-like result, though it sets thinner.
raisins
bursts of sweetness
Purpose: Simmering them directly in the hot milk keeps them soft and plump rather than chewy.
Handling: No need to soak beforehand, the simmer does that work for you.
Adaptation: Swap dried cranberries for a tarter contrast, or omit for kids who tend to pick them out.
Technique notes
- Stir with a wooden spoon and scrape the bottom every couple of minutes once the milk starts to thicken; dairy this rich will scald even during a minute of neglect.
- The pudding looks looser than expected right off the heat; it firms up considerably as it cools, so stop before it looks fully set.
- If it over-thickens in the fridge, whisk in warm milk a tablespoon at a time rather than cold milk, which can make the texture look broken.
Ingredient swaps
- Dairy-free direction
- Swap the whole milk for oat milk, use coconut condensed milk, and skip the evaporated milk for a plant-based version with a slightly looser set.
- Lower-sugar direction
- Cut the condensed milk to two-thirds of a can and add 1/4 cup plain milk plus a few extra minutes of simmering to compensate for lost thickening power.
- Weeknight shortcut
- Use a rice cooker's porridge setting for the first stage so the rice doesn't need constant stirring.
Serve alongside
- mazamorra morada
- picarones
- alfajores
- Peruvian coffee
- chicha morada
- hot chocolate with a cinnamon stick
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keeps 4 days refrigerated in an airtight container.
- Reheat gently on the stovetop with a splash of milk stirred in; avoid the microwave on high, which can make it separate.
- Freezing isn't recommended, the dairy texture turns grainy once thawed.
Equipment
- heavy-bottomed pot
- wooden spoon
- fine strainer or tongs for removing the cinnamon stick and zest
- serving bowls or cups
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