Okay, here we go! This is gonna be fun. Arroz con Leche… it’s basically rice pudding, but like, the good kind. The kind that makes you wanna curl up on the couch with a spoon and forget your problems. This recipe is special because it’s EASY. Like, ridiculously easy. And it tastes like a hug from your abuela (even if you don’t have an abuela!). Trust me, you gotta try it. You just GOTTA.

My husband, bless his heart, is obsessed with this stuff. He calls it “dessert rice.” Real original, right? Anyway, I made a huge batch last week, thinking it would last all week… gone by Tuesday. Seriously. And my little one? I caught him eating it straight from the fridge at like, 6 AM the other day. No regrets. It’s just that good. I even tried hiding it once, but it’s like they have a sixth sense!

Why You’ll Love This Easy Arroz con Leche Recipe

It’s easier than ordering takeout. Seriously.
It’s creamy, dreamy, and basically tastes like comfort in a bowl.
You probably already have most of the ingredients in your pantry. Score!
It’s the perfect excuse to wear your pajamas all day while you eat it. Don’t judge.
It’s impressive enough to serve to guests, but easy enough to whip up when you’re feeling lazy.

How to Make It

Okay, so first things first, you’re gonna wanna rinse your rice. Like, REALLY rinse it. Until the water runs clear-ish. I usually do this like, three or four times. It helps get rid of that extra starch that makes it gluey. Nobody wants gluey rice pudding, right?

Next, throw that rinsed rice into a pot with some water and a cinnamon stick. Yeah, a whole one! Bring it to a boil, then simmer it down low. We’re talking low. Like, barely bubbling. You don’t want to scorch the rice. Trust me, I’ve been there. Set a timer for like, 15 minutes, but keep an eye on it. Sometimes it takes a little longer, sometimes a little less.

Once the rice is cooked and the water is mostly absorbed, it’s time for the good stuff. Pour in the milk (I use whole milk, because, YOLO, but you can use whatever you like), sweetened condensed milk (don’t skimp!), vanilla extract, and a pinch of salt. Stir it all together and let it simmer again. This time, we’re looking for creamy perfection.

Keep stirring every few minutes, so the rice doesn’t stick to the bottom. This is where patience comes in. It usually takes about 20-25 minutes, but just go by looks. When it’s thick and creamy, take it off the heat, remove that cinnamon stick, and let it cool a bit.

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That’s it! Serve it warm or cold, with a sprinkle of cinnamon on top. Or, you know, just eat it straight from the pot with a spoon. I won’t judge.

Ingredient Notes

Rice: Short grain is the classic, but honestly, I’ve used medium grain when I’m in a pinch. Long grain? Eh, I wouldn’t. It just doesn’t have the same creamy vibe.
Milk: Whole milk is my go-to because it makes it extra rich, but you can use 2%, 1%, or even almond milk if you’re feeling fancy. Just don’t use skim milk. It’ll be sad.
Sweetened Condensed Milk: This is the magic ingredient! Don’t even think about skipping it. It’s what makes it sweet and creamy and delicious.
Cinnamon Stick: Adds a warm, cozy flavor. You can use ground cinnamon if you don’t have a stick, but it’s just not the same.
Vanilla Extract: A splash of vanilla makes everything better, right? I usually just eyeball it, but about a teaspoon is good.

Recipe Steps:

Rinse the rice thoroughly until the water is clear.
Combine rice, water, and cinnamon stick in a pot; bring to a boil, then simmer for 15-20 minutes.
Add milk, sweetened condensed milk, vanilla extract, and salt.
Simmer until creamy, stirring occasionally.
Remove cinnamon stick and let cool slightly.
Serve warm or cold, sprinkled with cinnamon.

What to Serve It With

Okay, so this is amazing on its own, obviously. But if you wanna get a little fancy, try topping it with:

A sprinkle of cinnamon (duh!)
A drizzle of honey or maple syrup
Fresh berries (strawberries, blueberries, raspberries…all the good stuff)
A scoop of vanilla ice cream (because why not?)
Toasted coconut flakes
Chopped nuts (almonds, pecans, walnuts…whatever you’ve got)

Tips & Mistakes

Don’t burn the rice! Seriously, keep an eye on it while it’s simmering. Stir it every few minutes to prevent sticking.
Rinse the rice! I know I already said this, but it’s important.
Don’t overcook it! You want it creamy, not mushy.
Taste as you go! Adjust the sweetness to your liking.
If it’s too thick: Add a little more milk.
If it’s too thin: Simmer it a little longer.

Storage Tips

Alright, so if you actually have leftovers (which is a miracle in my house), you can store them in an airtight container in the fridge for up to 3-4 days. And yes, you can totally eat it cold. I actually think it’s even better cold! Especially for breakfast. Don’t judge my life choices.

Variations and Substitutions

Okay, let’s get real. Sometimes you gotta make do with what you’ve got. Here are some variations I’ve tried:

Different milk: Almond milk, coconut milk, oat milk… they all work! Just keep in mind that they’ll change the flavor a bit.
Different sweeteners: Honey, maple syrup, brown sugar... go wild!
Spices: Nutmeg, cardamom, cloves… add a pinch for extra flavor.
Fruit: Raisins, chopped apples, peaches… throw them in while it’s simmering.
No vanilla extract: It’s okay, I’ve forgotten it before. It’ll still be good.
Forgot the cinnamon stick: Ground cinnamon will work just fine. I promise.

Frequently Asked Questions

I can’t have gluten… will this still work?

Girl, rice is gluten-free! You’re good to go. Unless you’re topping it with a gluten-y cookie or something. Then, you’re on your own.

Can I use brown rice?

You *can*, but it’ll take a lot longer to cook, and the texture will be different. It’ll be more chewy than creamy. But hey, if you like it, go for it! Just adjust the cooking time accordingly.

What if I don’t have sweetened condensed milk?

Okay, this is a tough one. It’s kinda essential. You could try using regular milk and adding a lot of sugar, but it won’t be the same. Trust me. Go to the store and get some sweetened condensed milk. You won’t regret it.

How long does it last in the fridge?

About 3-4 days… if it lasts that long! Honestly, in my house, it’s usually gone within 24 hours.

Can I freeze it?

I haven’t tried it, but I’m not sure it would freeze well. The texture might change. But hey, if you try it, let me know!

Easy Arroz con Leche Recipe

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