Arroz con Leche

Creamy rice pudding scented with cinnamon and citrus.

Preparation: 10 min · Cooking: 45 min · Total: 55 min · 4 servings

Ingredients

• 125 g short-grain pudding rice, dry
• 800 ml pasteurized whole milk
• 40 g granulated sugar
• 1 pc small cinnamon stick, about 5 cm
• 2 pc thin strips of lemon peel, yellow part only
• 60 ml drinking water, only if needed (optional) — Use up to 4 tbsp, one tablespoon at a time, only if the rice dries before becoming tender.

Instructions

1. Measure the rice and flavourings

   Measure short-grain pudding rice, dry (125 g). Check for any debris. Wash the lemon and cut two thin strips of yellow peel, avoiding the bitter white layer. Use a heavy-bottomed saucepan so the milk is less likely to scorch.

2. Warm the milk gently

   Pour 800 ml pasteurized whole milk into the pan and add one small cinnamon stick (about 5 cm) and two thin strips of yellow lemon peel.

3. Warm the milk gently (2/3)

   Heat over medium-low heat, stirring, until steaming with small bubbles at the edge.

4. Warm the milk gently (3/3)

   Do not let it boil over.

5. Cook the rice slowly

   Stir in the rice and lower the heat. Simmer uncovered for about 30–40 minutes, stirring across the base every 2–3 minutes and more often as it thickens. Keep only a few gentle bubbles; vigorous boiling can burn the milk before the rice softens.

   The rice is soft through the centre; the mixture is creamy and still loose.

   Cook the rice slowly: 1800 seconds

6. Check a grain before sweetening

   Taste one cooled grain. If the centre is still hard, continue on low heat and check every 3 minutes. If the rice dries before softening, add up to 60 ml drinking water, one tablespoon at a time. Do not stop solely because the timer has ended.

7. Add the sweet ingredients

   Stir in granulated sugar (40 g). Cook on low heat for another 2–3 minutes, stirring until everything is evenly combined. Remove the cinnamon stick and lemon peel.

   Add the sweet ingredients: 120 seconds

8. Finish while the pudding is still loose

   Take off the heat when the rice is tender and the pudding falls softly from a spoon rather than holding a stiff mound. It thickens as it cools; do not keep cooking merely to make it firm in the pan.

9. Portion and cool safely

   Divide between four bowls and serve warm. For cold servings, transfer to shallow containers and cool quickly, ideally within 1 hour, then refrigerate and eat within 24 hours. Do not leave the whole saucepan standing on the counter to cool.

Tips

• The 30-minute timer is the first rice check, not a guarantee of doneness. Milk is the main allergen.

Common mistakes

• Boiling hard can split the milk.
• Stopping too dry makes a stiff pudding after cooling.

Substitutions

• Unsweetened oat drink can replace the milk for a dairy-free variation, but the texture will be less creamy; check oat labels if avoiding gluten.

Storage

Cool leftover rice dishes quickly in shallow containers, ideally within 1 hour; refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

Reheating

Reheat refrigerated pudding only once until steaming hot throughout; stir often and serve immediately.

About this recipe

Arroz con leche is eaten in Peru and elsewhere in Latin America, with recipes varying by family. This simple milk, cinnamon, and lemon version is one home-style variation.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.