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Mexican Rice Pudding. It’s also called arroz con leche if you want to sound fancy.
It’s a creamy, cinnamon-spiced treat that I could eat all day.
Mexican Rice Pudding is sweet, cozy, and so easy to whip up, you’ll feel like a kitchen superhero without even trying!
With just a handful of simple ingredients like cinnamon sticks, evaporated milk, and sweetened condensed milk, you’ll have a delicious dessert that’ll make everyone at the table beg for more!
One bite of that creamy texture, and you know it’s a keeper.
I’m sharing this easy recipe with you because it’s too good to keep to myself!
Mexican Rice Pudding might just be the best part of any meal.
Some of our other favorite DESSERT RECIPES we have on our site include: Banana Pudding Dessert Cheese Ball Recipe, Easy Jello Cloud Mousse (Fun Layered Jello Desserts), and Pistachio Lush Cake Dessert Recipe.
WHY THIS RECIPE WORKS:
- Creamy Dreamy Goodness – The mix of evaporated milk and sweetened condensed milk makes it so smooth, you wouldn’t believe it.
- Just-Right Sweetness – Cinnamon sticks and vanilla extract bring a warm, cozy flavor that’s not too sugary—perfect for your sweet tooth.
- So Easy to Make – With simple ingredients and a little stirring, it’s easier than tying your shoes (and way more fun!).
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Water
- Cinnamon sticks
- Long-grain white rice
- Salt
- Half and half
- Evaporated milk
- Sweetened condensed milk
- Butter
- Vanilla extract
- Ground cinnamon (optional garnish)
HOW TO MAKE MEXICAN RICE PUDDING:
- Place the water and cinnamon sticks into a large pot or Dutch oven. Cover and bring to a boil.
- 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.
- 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.
- 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.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF RICE IS THE BEST TO USE?
The best pick 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 bite every time.
Feel free to experiment, though. I’ll never hold fast to a particular ingredient.
Sometimes you gotta try stuff, you know?
WHY DO I HAVE TO STIR CONSTANTLY?
Stirring is your secret weapon!
It stops the rice from sticking to the bottom of the pot and burning—because nobody wants a crispy disaster.
Plus, it keeps the milk mixture smooth and creamy, like a pro chef’s trick.
Trust me, this delicious Mexican dessert is best made with a good, steady stir.
ANY ADDITIONS?
There are some great options for you.
Let me know in the comments what your personal favorites are!
- 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 yum.
- Dried cranberries for a tart kick.
- Mini chocolate chips for a sneaky treat.
- Additional cinnamon for that warm hug feeling.
ANY SUBSTITUTIONS?
There are some simple swaps to be made.
Go right ahead!
- Coconut milk instead of half and half for a dairy-free version.
- Almond milk instead of evaporated milk for a lighter feel.
- Short-grain rice instead of long-grain if you like it stickier.
- Vanilla bean instead of vanilla extract if you’re feeling extra fancy.
HOW TO STORE:
Refrigerator
Put any leftovers in an airtight container and pop it in the fridge.
It’ll stay good for 5-6 days, ready for you to sneak a spoonful whenever you want!
Freezer
You can freeze it in a freezer-safe container for up to 2 months.
When you’re ready, thaw it in the fridge overnight, then warm it on the stove top with a splash of milk to make it creamy again.
DANA’S TIPS AND TRICKS:
- 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!
There you go, friends—this Mexican Rice Pudding is your new favorite!
It’s got that creamy texture, warm cinnamon flavor, and it’s so easy, you’ll be making it all the time.
Whether you’re chilling at home or sharing it at a family gathering, this comforting dessert is a total win.
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If you’ve tried this MEXICAN RICE PUDDING, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
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
Love This Recipe?
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These were so much fun to make and tasted delicious.