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Arroz con leche rice pudding recipe

Arroz con leche {Latin style rice pudding}

Easy recipe for homemade arroz con leche, a classic Latin American rice pudding dessert made with rice, milk, cinnamon, sugar, raisins, and condensed milk.
Course Dessert
Cuisine Ecuadorian, Latin
Keyword Arroz con leche, Rice pudding
Prep Time 5 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours
Servings 4 -6 people
Author Layla Pujol


  • 1 cup rice about 7 ounces or 210 grams, short to medium grain
  • 6 cups whole milk
  • Pinch of salt
  • 1 cinnamon stick
  • 2 orange peel strips
  • ½ cup sugar can also use brown sugar or miel de panela syrup
  • ½ cup raisins
  • 1 tablespoon butter
  • ½ cup condensed milk adjust based on the level of sweetness that you prefer
  • ½ teaspoon vanilla
  • 1 tablespoon rum - optional

Optional garnishes:

  • Ground cinnamon
  • Chocolate shavings
  • Dulce de leche
  • Fresh berries or your choice of fruit


  • Wash and rinse the rice very well.
  • Put the milk in a medium sized pot with the orange peel, cinnamon stick, and pinch of salt. Bring to boil and add the rinsed rice. Cook on low heat for about 1 hour and 15 minutes, or until the rice is tender. Stir occasionally, increase frequency of stirring as the cooking time increases.
  • Remove the cinnamon sticks and orange peel from the rice.
  • Add the sugar or panela and raisins, cook for 15-20 minutes, or until it is tender and creamy. Stir frequently.
  • Stir in the butter.
  • Add the condensed milk, vanilla and rum to the arroz con leche and stir well. Remove from heat.
  • The rice pudding or arroz con leche can be served warm or cold. Garnish with ground cinnamon, berries, dulce de leche, chocolate shavings, etc.