Easy Mexican Rice Pudding Recipe

This arroz con leche is my kind of dessert — cozy, a little rustic, and impossible to stop spooning straight from the pot. It’s creamy rice pudding with warm cinnamon, a kiss of vanilla, and that gentle, caramel-y sweetness that makes you forget all the calories for a hot minute. It’s the kind of thing you make when you want comfort with minimal fuss.

My husband will eat this for breakfast if I let him. He calls it “breakfast soup” and I pretend to be annoyed while secretly making a double batch. Our kid made a face the first time, then came back for thirds, which is when I realized this recipe is officially a household blueprint — quick to throw together after a busy day and reliable when I’m tired and cranky. Once I accidentally left out the cinnamon and served a very polite bowl of bland sadness; lesson learned — cinnamon is not optional here.

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I don’t always measure when I make this — which is dangerous and delightful. I start with leftover rice more often than not because it thickens faster and is less likely to go gluey. One time I used arborio because I was out of short-grain and it turned out short, thick, and dangerously spoonable. I’ve burned the bottom a handful of times; you learn to stir and talk nicely to the pot. Also, raisins are optional but classically loved in my house — soak them in a splash of rum if you want to pretend you’re fancy.

Shopping Tips

– Dairy: Pick whole milk or a mix of milk and evaporated milk for creaminess — skim will make it thinner and sad.
– Grains/Pasta: Short-grain rice (or leftover cooked rice) is ideal; arborio works in a pinch for a creamier texture.
– Sweeteners: Regular granulated sugar is classic; swap some for sweetened condensed milk to skip extra stirring and get a caramel depth.
– Spices: Use a cinnamon stick if you can find one — it gives a cleaner, warmer flavor than just ground cinnamon.
– Nuts & Seeds: Toasted almonds or chopped pecans are great for topping; buy whole and toast them yourself for the best crunch.

Prep Ahead Ideas

– Cook the rice the day before and store it in an airtight container in the fridge; it heats into the milk mixture faster and keeps the pudding from going gluey.
– Make the milk base (milk + cinnamon + vanilla) and chill; when you’re ready, combine with cooked rice and simmer briefly.
– Store in glass containers for easy reheating; single-serve jars make weekday breakfasts a breeze.
– This makes weeknights easy because the heavy lifting can be done earlier — finish it in 10 minutes when you get home.

✔Time-Saving Tricks

– Use leftover cooked rice — it cuts cooking time dramatically.
– Stir in some sweetened condensed milk so you don’t have to wait for sugar to dissolve and thicken.
– Cook on low and slow; a tight lid helps retain heat so you don’t have to babysit.
– Instant Pot lovers: you can do a quick rice cook and then cut down the simmer time in the milk.

✔Common Mistakes

– Not stirring enough: bottom burns happen fast. I once left the stove for a phone call and came back to smoky sad pudding; scraping can salvage some but aim to stir.
– Too thin: if it’s watery, simmer longer without the lid or stir in a small cornstarch slurry off heat to thicken gently.
– Overcooked, mushy rice: use leftover rice or watch the cook time; if it’s too mushy, serve chilled as a spoonable pudding rather than trying to fix texture.
– Oversweetening: taste as you go — sweetness concentrates as it cools.

What to Serve It With

– A spoonful of dulce de leche or caramel and toasted almonds for crunch.
– Fresh fruit like sliced bananas or poached pears for brightness.
– Simple espresso or a cinnamon latte to complement the warm spices.
– A light green salad if you’re serving this after a rich meal.

✔Tips & Mistakes

– Use medium-low heat and stir often to avoid sticking.
– Add vanilla at the end to keep the flavor bright.
– If the top forms a film in the fridge, a quick stir with a splash of milk fixes it.
– I once forgot sugar entirely — it still tasted like warm rice and my family made fun of me. Don’t be me.

✔Storage Tips

Store leftovers in the fridge in airtight containers for 4–5 days. It thickens when cold — stir in a splash of milk when reheating to loosen it. Cold rice pudding is totally acceptable for breakfast (no shame), and it makes a silky, slightly chewy snack straight from the jar. Freezing is possible but texture changes; thaw slowly in the fridge and stir well.

✔Variations and Substitutions

– Coconut milk instead of dairy gives it a tropical spin and a silkier mouthfeel.
– Swap some sugar for maple syrup or honey for a different sweetness profile; reduce overall liquid slightly.
– Stir in orange or lemon zest for a surprising bright note — I do this when I need citrus but don’t want fruit.
– Add raisins soaked in rum, chopped chocolate, or a spoonful of jam for last-minute flair.
– If you’re dairy-free, choose full-fat coconut milk plus a splash of almond milk to balance texture.

Frequently Asked Questions

Easy Mexican Rice Pudding Recipe

Creamy, cinnamon-kissed Mexican rice pudding with plump raisins and vanilla. Serve warm or chilled for a cozy dessert.

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup long-grain white rice
• ▢ 1.75 cup water
• ▢ 3 cup whole milk
• ▢ 12 oz sweetened condensed milk
• ▢ 2 tbsp granulated sugar add more to taste if needed
• ▢ 1 tsp ground cinnamon
• ▢ 1.5 tsp vanilla extract
• ▢ 0.25 tsp fine salt
• ▢ 0.5 cup raisins
• ▢ 1 tsp orange zest optional, for a citrus note

Instructions

Preparation Steps

• Rinse the rice under cold water until it runs mostly clear.
• Combine rice, water, and salt in a medium pot. Bring to a gentle boil.
• Reduce heat. Simmer uncovered until most water absorbs, about 12 to 15 minutes.
• Stir in whole milk and condensed milk. Lower heat to maintain a soft simmer.
• Cook, stirring often, until rice is tender and creamy, about 15 to 20 minutes.
• Mix in sugar, ground cinnamon, and raisins. Simmer 3 to 5 minutes until raisins plump.
• Remove from heat. Stir in vanilla and orange zest. Taste and adjust sweetness.
• Cover and rest 10 minutes to thicken. Serve warm or chill before serving.

Notes

Swap the raisins for chopped dried apricots or stir in a splash of rum before serving. For a lighter version, replace 1 cup whole milk with 1 cup evaporated milk. Store in an airtight container up to 4 days; stir in a splash of milk when reheating to loosen.

This recipe is an original creation inspired by classic Easy Mexican Rice Pudding Recipe flavors. All ingredient ratios and instructions are independently developed.