🇪🇸 Spain · Dessert
Arroz con Leche (Spanish Rice Pudding)
By eatmundo · July 7, 2026
Arroz con Leche is a beloved Spanish rice pudding, a creamy and comforting dessert gently cooked with milk, sugar, lemon peel, and a cinnamon stick. Traditionally served chilled and dusted with ground cinnamon, it's a simple yet profoundly satisfying sweet treat.
Ingredients
check them off as you prepareHow to Make It
- 1
To begin, rinse 150g of short-grain rice under cold water until the water runs clear. This step is important to remove excess starch and prevent the pudding from becoming too gluey. Drain the rice well and set aside.
- 2
In a heavy-bottomed saucepan (preferably non-stick), combine 1.5 liters of whole milk, the rinsed rice, 1 strip of lemon peel (ensure no white pith for bitterness), and 1 cinnamon stick. Place over medium heat.
- 3
Bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom. Once it begins to simmer, reduce the heat to low, ensuring it maintains a very gentle bubble. Cook, uncovered, for about 45-60 minutes.
- 4
During the cooking process, stir frequently, especially towards the end, to prevent sticking and ensure the rice cooks evenly and absorbs the milk. The milk will reduce and thicken, and the rice should become tender and creamy.
- 5
After 45-60 minutes, or when the rice is tender and the mixture has thickened to a creamy consistency, remove the pan from the heat. Stir in 150g of granulated sugar until it is completely dissolved. Taste and adjust sweetness if desired; it should be pleasantly sweet.
- 6
Remove the lemon peel and cinnamon stick from the pudding. Ladle the Arroz con Leche into individual serving bowls or a larger dish. The pudding will thicken further as it cools.
- 7
Allow the pudding to cool to room temperature, then cover and chill in the refrigerator for at least 2-3 hours, or until thoroughly cold. Before serving, dust generously with ground cinnamon. This classic dessert is best enjoyed chilled, offering a refreshing and creamy texture with every spoonful.
Frequently Asked Questions
What type of rice is best for Arroz con Leche?+
Short-grain rice, such as Arborio or a Spanish bomba rice, is ideal. Its high starch content contributes to the creamy texture of the pudding, absorbing the milk beautifully without becoming overly mushy.
Why is rinsing the rice important for this recipe?+
Rinsing the rice helps remove excess surface starch. This prevents the rice pudding from becoming too sticky or gummy, ensuring a smoother, creamier consistency in the final dessert.
Can I use low-fat milk for Arroz con Leche?+
While you can, whole milk is highly recommended for its richness and fat content, which contribute significantly to the traditional creamy texture and luxurious taste of Arroz con Leche. Low-fat milk might result in a thinner, less satisfying pudding.
How long does Arroz con Leche last in the refrigerator?+
Stored in an airtight container, Arroz con Leche will keep well in the refrigerator for up to 3-4 days. It's an excellent make-ahead dessert, with flavors often deepening slightly overnight.
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