Arroz Con Leche Delight

This arroz con leche is a creamy Spanish rice pudding that has always been a comforting go-to dessert during family gatherings and festive celebrations. Its blend of aromatic cinnamon, warm cloves, and sweet milks makes it a nostalgic dish that brings people to the table with smiles. It’s perfect when you want something homemade that feels both cozy and special.

I first made this recipe for a holiday party, and it quickly became a requested dessert because of its rich yet comforting taste. Every time I stir the pudding, I remember the warmth of those family moments.

Ingredients

• One cup of raw long—grain white rice: This is the base look for high-quality rice with a clean, polished grain for the best texture
• Three cups of water: Needed to cook the rice filtered water helps keep the flavors pure
• Two cinnamon sticks: They impart a subtle spicy aroma try to get whole sticks from a trusted spice vendor for maximum fragrance
• Two tablespoons unsalted butter: Adds richness and helps balance the spices use fresh butter for a clean savory note
• Four whole cloves: Give a warm and slightly sweet background note choose plump cloves for more punch
• Quarter teaspoon salt: Enhances the natural flavors
• Two cups whole milk: Provides creaminess and body whole milk offers the best texture but can be substituted if needed
• One 12 oz can evaporated milk: This thickened milk adds a luscious creaminess essential for the pudding’s smooth finish
• One 14 oz can sweetened condensed milk: Adds sweetness and velvety texture use the classic version for authenticity
• Half a cup raisins: These add pockets of chewy sweetness and texture soak them briefly in warm water for plumper bites
• One teaspoon pure vanilla extract: Brings aromatic depth opt for real vanilla rather than artificial for best results
• One teaspoon lemon zest: Inserts brightness that cuts through the richness zest freshly with a fine grater
• A small pinch of ground nutmeg: Adds warmth and subtle spice freshly grated nutmeg is more fragrant
• Ground cinnamon: For garnish providing a final fragrant touch
• Extra raisins: For serving to add inviting sweetness

Instructions

Simmer Rice with Aromatic Spices:

In a medium heavy—bottomed pot, combine the rinsed rice, water, cinnamon sticks, cloves, salt, and butter. Bring to a gentle boil then reduce the heat allowing the rice to simmer uncovered. Cook for about 15 to 18 minutes stirring occasionally to prevent sticking. The rice should be tender and most of the water absorbed which forms the base texture and introduces the key aromatic spices evenly.

Incorporate the Milk Trio:

Remove the cinnamon sticks and cloves carefully and discard. Pour in the whole milk, evaporated milk, and sweetened condensed milk. Stir everything thoroughly to combine with the partially cooked rice. This mixture will start to thicken and enrich the pudding’s creamy foundation.

Add Flavorings and Simmer:

Place the pot back over low to medium low heat. Add the lemon zest, vanilla extract, and half of the raisins to the mixture. Cook gently while stirring often to prevent scorching. This simmer should last between 25 to 35 minutes during which the rice absorbs most of the liquid creating a spoonable and rich consistency.

Finish and Rest the Pudding:

Take the pot off the heat and discard any stray spices. Stir in a pinch of nutmeg then taste to adjust the flavor as needed. Let the pudding rest for 5 to 10 minutes off the heat. This rest time allows the pudding to thicken further and the flavors to develop harmoniously.

Serve and Garnish:

Spoon the rice pudding into serving bowls. Dust each portion with ground cinnamon and scatter a few extra raisins on top. Serve either warm or chilled depending on your preference.

My favorite flavor in this recipe is the cinnamon stick infusion. I remember my grandmother slowly toasting the cinnamon and cloves before adding the rice which created such a cozy kitchen aroma. It reminds me how simple spices can turn humble ingredients into something magical and memorable.

Storage Tips

Store leftover arroz con leche in an airtight container in the refrigerator for up to three days. The pudding will thicken as it cools so when reheating stir in a splash of milk to loosen it and bring back the creamy texture. You can also cover the surface directly with plastic wrap to prevent a skin from forming on top.

Ingredient Substitutions

Try swapping whole milk with unsweetened coconut milk to add a tropical twist and make the dish dairy-free without losing creaminess. Raisins can be replaced by chopped dried apricots for a brighter slightly tart variation that complements the sweetness. If evaporated milk is unavailable half—and—half is a good substitute offering a lighter but still creamy result.

Serving Suggestions

Serve arroz con leche alongside a strong espresso to complement the rich spices. For special occasions adding a splash of sherry or a teaspoon of orange zest to the milk infusion brings a sophisticated edge to the classic flavors. It pairs beautifully with cinnamon—dusted churros or crisp biscotti.

Enjoy this warm or chilled arroz con leche for a comforting finish to any meal. It’s a simple dessert that carries tradition with every spoonful.

Common Questions About the Recipe

→ Why is the arroz con leche too thin or watery?

It requires longer gentle simmering after adding the milks to thicken properly. Stir regularly to avoid scorching and help the mixture reduce to creamy consistency.

→ How can I prevent rice from sticking to the pot?

Use a heavy-bottomed pan and stir every few minutes during simmering, especially after incorporating the milk blend. Maintain gentle, even heat throughout cooking.

→ Can arroz con leche be prepared ahead of time?

Yes, it can be refrigerated for up to three days. The texture thickens as it cools; add a splash of milk when reheating if needed.

→ How do I adjust the sweetness of the dessert?

Reduce or increase the amount of sweetened condensed milk to taste, stirring before the final simmer to achieve the desired sweetness.

→ What are good serving suggestions for arroz con leche?

Try infusing the milk with orange zest or add a splash of sherry before cooking. Pair with espresso or sweet Spanish dessert wine to enhance flavors.