When making rice pudding, it is best to use short- or medium-grained rice, such as arborio, as it will give you the creamiest texture. In this recipe, the cinnamon flavor comes from cinnamon sticks, but if you don’t have any, simply use one teaspoon of ground cinnamon instead. And be mindful that the raisins need to soak in water before being added to the rice pudding; about 30 minutes in some warm water will plump them up nicely.
Arroz con leche may be served hot or cold. Add a little sprinkling of cinnamon and a small pat of butter if the pudding is hot.
“I love rice pudding, and this arroz con leche was excellent! Cinnamon sticks give it a subtle flavor, and the cinnamon garnish reinforces it. It was easy to prepare, too. Just keep an eye on the pudding near the end and stir it occasionally to keep the rice and milk from scorching.” —Diana Rattray
- 3 cups whole milk
- 1 1/4 cups water
- 1 cup short or medium grain rice, such as arborio
- 2 medium cinnamon sticks
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup raisins (soaked in warm water for 30 minutes to soften and drained)
- Ground cinnamon, for garnish, optional
- Softened butter, for garnish, optional
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Gather the ingredients.
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Combine the milk and water in a large pot and bring to a simmer over medium-low heat.
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Stir in the rice, add the cinnamon sticks, and continue cooking at a bare simmer, uncovered, stirring occasionally, until the rice is softened, 20 to 30 minutes.
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When the rice is soft, remove and discard the cinnamon sticks.
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Stir in the condensed milk, vanilla, salt, and raisins.
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Return to a low simmer and cook until most of the liquid is absorbed and the rice has a pudding-like consistency, 10 to 15 minutes more.
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Serve hot, topped with a sprinkle of cinnamon and a dot of butter, if desired.
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If you don’t often cook with sweetened condensed milk, you may want to familiarize yourself with the difference between evaporated milk and sweetened condensed milk; they will be shelved together in the grocery store and may have similar looking labels, but they are not the same and can’t always be swapped for one another. Sweetened condensed milk is evaporated milk with sugar added; if you use the unsweetened evaporated milk, the rice pudding will not be sweet.
- Garnish the arroz con leche with toasted coconut along with the cinnamon.
- Serve the pudding with a swirl of thick dulce de leche or caramel ice cream topping.
- Top the rice pudding with toasted slivered almonds for extra texture.
- Instead of raisins, consider dried cranberries or chopped dates.
- For a brûlée effect, transfer the warm arroz con leche to ramekins and top with an even layer of granulated sugar. Use a kitchen torch to caramelize the sugar.
- Give the pudding caramel flavor by replacing the sweetened condensed milk with a 14-ounce can of dulce de leche.
- Refrigerate cooled arroz con leche within 2 hours and enjoy it within 4 days.
- You may freeze rice pudding for longer storage if necessary, but be aware that the texture will likely change when thawed. To freeze, transfer the cooled rice pudding to a resealable freezer bag. Press out as much air as possible, seal the bag, and label it with the name and date. Defrost the frozen arroz con leche in the fridge overnight.
- To reheat arroz con leche, put it in a saucepan and add 1 to 2 tablespoons of milk or water—heat over medium-low heat, stirring frequently, until hot. Alternatively, put it in a microwave-safe container with 1 to 2 tablespoons of milk and cover with a damp paper towel. Microwave on 100% power for 1 1/2 to 2 1/2 minutes, stirring every 30 seconds.
