top of page

You know it's Fall in our home when the scent of freshly cooked arroz con leche emits like an air freshener.

Arroz con leche is essentially rice pudding and there are countless ways to cook it. I tend to stick to the way my Dad makes it but for the sake of an accurate recipe I've altered it a bit. My parents don't really have measurements. For the record, we also like a thicker pudding consistency. If you like more of a runny - milky arroz con leche, you can modify liquids to accomplish such. Just remember the basics remain the same; rice, milks and cinnamon.



2 1/4 cups Water

2 - 3 Cinnamon Sticks

1 cup Long Grain Rice

1 14oz La Lechera (Sweet & Condensed Milk)

2 cup Milk - I use fat free but whole or 2 percent are fine.

2 tbsp sugar

1/2 tsp Vanilla Extract

Cinnamon to taste


Over medium low heat, combine water and cinnamon sticks. Bring to a low boil. Add rice and continue to cook covered until most of the water is absorbed into the rice. About 12 minutes.

Remove cinnamon sticks f desired, add milk, followed by la lechera (condensed milk). Stir well, add a dash of vanilla and continue to cook covered on low heat for an additional 15 - 18 minutes. Stir every 4 minutes to prevent sticking and burning. Milk can easily burn, it's important to be mindful to heat level and stirring. If rice is becoming too thick, slowly add more milk. About 2 tablespoons at a time.

When done add sugar one tablespoon at a time. Stir well and taste for personal sweetness preference. I like 2 tablespoons rather than a 1/4 cup. Sprinkle desired cinnamon on top as garnish and remove from heat.

Serve warm or cold. We like both!

Xx Dee



bottom of page