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Whether you’re wrapping up a cozy weeknight dinner, hosting a family gathering, or just craving something sweet and comforting, this Mexican Rice Pudding (Arroz Con Leche) is sure to be the star of the table. With just 5 minutes of prep time, making it is surprisingly easy and completely irresistible.
Pair it with some creamy ribeye Carne Asada tacos or pan-fried crispy tacos with chorizo to round out the most delicious Mexican-inspired meal your family has ever had.
My creamy chocolate rice pudding and grandma’s classic rice pudding recipes get so much love, and I find myself making them again and again – almost every week. This time, I wanted to try an authentic Mexican take – something warm, cinnamon-scented, and deeply satisfying – and this recipe is absolutely perfect. You can enjoy this arroz con leche warm right off the stove, chilled from the fridge the next day (don’t forget a sprinkle of ground cinnamon on top!), or dressed up with some toasted almonds or plump raisins.
Quick Look: Mexican Rice Pudding (Arroz Con Leche)
- ⏱ Prep Time: 5 minutes
- 🔥 Cook Time: 1 hour
- ⏳ Total Time: 1 hour 15 minutes (including 10–15 minutes resting time)
- 🍽️ Serving: 12 servings
- ⚡ Calories: 300kcal
- 🍂 Flavor Profile: Creamy, warm, and cinnamon-spiced – like a cozy hug in a bowl, similar to my rice pudding with cooked rice.
- 👌 Difficulty: Easy – just needs a little patience and steady stirring!
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Why This Recipe Works
- The combination of evaporated milk, sweetened condensed milk, and half and half creates a sauce that’s impossibly rich, smooth, and creamy – layered with a depth that makes every spoonful feel indulgent. I love this trio of dairy just as much as the combination I use in my pecan baked rice pudding.
- The recipe is incredibly adaptable! You can use long-grain white rice or jasmine rice, swap in dairy-free alternatives, or experiment with add-ins like raisins, orange peel, or toasted almonds.
- With just a handful of pantry staples and one pot, you can make restaurant-quality arroz con leche at home – perfect for any night of the week or a special celebration dessert.
Key Ingredients
- Long-grain white rice: This is the backbone of the dish. Long-grain stays fluffy and gives you that perfect, non-gluey texture that makes every bite satisfying.
- Water + cinnamon sticks: The rice is cooked first in cinnamon-infused water, which lays the warm, spiced foundation for the entire pudding.
- Half and half: Adds richness and a silky body to the pudding without being overly heavy.
- Evaporated milk: Concentrated and slightly caramelized, this gives the pudding that signature depth and creaminess you just can’t get from regular milk.
- Sweetened condensed milk: The natural sweetener of the dish – thick, luscious, and perfectly sugary so you don’t need any additional sugar.
- Butter + vanilla extract: Stirred in at the very end off the heat, these two ingredients finish the dish with a warm, velvety richness. I do this same move in my champorado Filipino chocolate rice pudding.
- Ground cinnamon: Optional, but absolutely recommended as a garnish – it brings everything together beautifully.
Variations & Substitutions
- For a fun twist, stir in plump raisins, toasted almonds, or a strip of orange peel right before serving.
- You can use short-grain rice instead of long-grain if you prefer a stickier, denser pudding.
- Swap the half and half for coconut milk for a lovely dairy-free, tropical version.
- Use almond milk in place of the evaporated milk for a lighter feel.
- Replace the vanilla extract with a vanilla bean for an extra-fancy, speckled finish – just as impressive as my banana pudding dessert cheese ball recipe.
- For a little extra warmth, add a pinch of ground nutmeg or a small piece of star anise to the water while it simmers with the cinnamon sticks.
- Top with mini chocolate chips, dried cranberries, coconut flakes, or chopped pecans for a fun, customizable dessert bar experience.
How to Make Mexican Rice Pudding
- Place the water and cinnamon sticks into a large pot. Cover and bring to a boil, then simmer for 5 minutes to infuse the cinnamon flavor.
- Stir in the rice and salt, replace the lid, and cook for an additional 20 minutes. Stir thoroughly, scraping any bits from the bottom.
- Add the half and half, evaporated milk, and sweetened condensed milk. Whisk well until fully combined.
- While stirring constantly over medium-low heat, bring to a gentle simmer – this can take up to 20 minutes. Once simmering, continue to stir and scrape the bottom for 10–15 minutes or until your desired thickness is reached.
- Stir constantly over medium-low heat until your desired thickness is reached. Remove from heat, stir in butter and vanilla.
- Allow to cool for about 10 minutes before serving. Dust with ground cinnamon and enjoy!
Recipe Tips & Tricks
- Use a large pot or Dutch oven so the rice has plenty of room to expand as it cooks. I always reach for my Dutch oven for this one, just like I do for my easy one-pot Mexican rice casserole.
- Stir constantly once you add the milks – don’t walk away! This keeps everything smooth and prevents burning on the bottom.
- Add a pinch of salt to the rice even though this is a sweet dish. Salt enhances the sweetness and makes all the flavors pop.
- Don’t panic if it looks thin – the pudding thickens significantly as it cools, so pull it off the heat a little earlier than you think you need to.
- Use a wooden spoon or silicone spatula with a flat edge to scrape the bottom of the pot as you stir. This prevents scorching and keeps the texture perfectly smooth.
- Serve it warm straight from the pot or chilled from the fridge the next day – honestly both versions are incredible, and the cold version is especially creamy. I learned this same lesson with my rice pudding with cooked rice.
Serving Ideas & Suggestions
This Mexican Rice Pudding is a dream dessert on its own, but I love serving it in individual glasses or small bowls dusted generously with ground cinnamon. Sometimes I’ll top mine with a handful of toasted almonds, a few plump raisins, or even a drizzle of cajeta (Mexican caramel) for a truly special treat. For another incredible Mexican dessert, our Best Mexican Tres Leches Cake is a must-make!
If you’re making this as part of a full Mexican dinner night, start with some ribeye Carne Asada tacos or slow cooker chicken tinga for the main, add a side of easy one-pot Mexican rice casserole, and finish the meal with this warm, cinnamon-kissed pudding – your guests will absolutely lose it. Round out the dessert spread alongside a slice of best Mexican Tres Leches cake for a truly unforgettable spread.
Mexican Rice Pudding FAQs
The best choice is long-grain white rice — it stays fluffy and doesn’t turn into a gluey mess. Jasmine rice can work too, but long-grain gives you that perfect texture every time. Feel free to experiment though — I’ll never hold fast to a particular ingredient. Sometimes you gotta try stuff, you know?
Stirring is your secret weapon! It stops the rice from sticking to the bottom of the pot and burning, and it keeps the milk mixture beautifully smooth and creamy all the way through. Trust me, this delicious Mexican dessert is best made with a good, steady stir.
Pop any leftovers in an airtight container and refrigerate for up to 5–6 days. It’s honestly just as good cold — maybe better! You can also freeze it in a freezer-safe container for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stovetop with a splash of milk to bring back that creamy consistency.
There are so many great options! Try plump raisins for a sweet, chewy surprise, toasted almonds for a crunchy bite, orange peel for a zesty twist, lime zest for a little tang, ground nutmeg for extra coziness, coconut flakes for a beachy vibe, chopped pecans for nutty goodness, or mini chocolate chips for a sneaky treat. Let me know in the comments what your personal favorites are!
More Delicious Dessert Recipes
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Mexican Rice Pudding (Arroz Con Leche)
Ingredients
- 2 1/2 cups water
- 2 cinnamon sticks
- 1 cup long-grain white rice
- pinch of salt
- 3 cups half and half
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- ground cinnamon for garnish optional
Instructions
- Place the water and cinnamon sticks into a large pot or Dutch oven. Cover and bring to a boil.2 1/2 cups water, 2 cinnamon sticks
- Reduce heat to low and simmer for 5 minutes.
- Stir in the rice and salt. Put the lid back on and cook for an additional 20 minutes.1 cup long-grain white rice, pinch of salt
- Stir the rice and make sure to scrape any bits that may have stuck to the bottom of the pot.
- Add the half and half, evaporated milk, and sweetened condensed milk, whisk well to combine, and make sure the condensed milk has thoroughly mixed in.3 cups half and half, 12 ounces evaporated milk, 14 ounces sweetened condensed milk
- While stirring constantly over medium-low heat, bring to a simmer; this can take up to 20 minutes.
- Once at a simmer, continue to stir constantly, scraping the bottom of the pot to ensure it doesn’t burn for 10-15 minutes or until your desired thickness. Keep in mind it will thicken as it cools.
- Take off the heat and stir in the butter and vanilla. Allow to cool for about 10 minutes before serving.2 tablespoons butter, 2 teaspoons vanilla extract, ground cinnamon for garnish
Notes
- Use a large pot or Dutch oven so the rice has space to grow.
- Stir constantly on medium heat – think of it as a fun little dance!
- Add a pinch of salt to make the sweetness pop.
- Let it sit for 10-15 minutes after cooking – it gets even thicker.
- Grab a wooden spoon to scrape the bottom of the pot – no stuck bits allowed!
- Serve it warm or cold – both are awesome, like picking between pizza and tacos!
Nutrition
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These were so much fun to make and tasted delicious.