Dessert
How to Make Spanish Rice Pudding (Arroz con Leche, Creamy)
Creamy Spanish rice pudding (arroz con leche): round-grain rice simmered 40 minutes in milk with cinnamon and lemon peel. Serves 6, dessert in 55 minutes.
By the Forkful editorial team · Published
Quick answer
Cook 1 cup (200 g) of short-grain rice, unrinsed, in 4¼ cups (1 liter) of whole milk with a cinnamon stick and lemon peel over low heat for 35–40 minutes, stirring often. Stir in ¾ cup (150 g) sugar at the end, remove the peel and cinnamon, and cool. Serves 6.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Makes
- 6 servings
Arroz con leche is the milk-and-rice dessert Spanish grandmothers make all year, with a cinnamon-dusted top and a hint of lemon. It is thicker and more delicately spiced than many versions served in other countries, and it is eaten warm or cold.
The Spanish recipes we checked start from the same base: about 1 liter of whole milk, 200 g of round rice, 150–200 g of sugar, a cinnamon stick and a lemon peel, cooked 35–45 minutes over low heat. Two details make it creamy: do not rinse the rice (the starch thickens the pudding), and add the sugar at the end, once the rice is tender, so it does not toughen the grains.
Ingredients
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- 200 g short-grain or round rice (about 1 cup)
- 1 l whole milk (about 4¼ cups)
- 1 cinnamon stick
- 1 strip lemon peel, no white pith
- 150 g sugar (about ¾ cup), to taste
- pinch of salt
- ground cinnamon, for dusting
Instructions
- In a heavy saucepan, combine the rice (do not rinse it), milk, cinnamon stick, lemon peel and salt. Bring to a gentle simmer over medium heat, then lower the heat.
- Cook 35–40 minutes over low heat, stirring often so it does not stick, until the rice is tender and the mixture is creamy.
- Stir in the sugar and cook 3–5 minutes more until it dissolves. Remove the cinnamon stick and lemon peel.
- Spoon into bowls or one serving dish. It thickens as it cools, so do not worry if it seems loose. Dust with ground cinnamon and serve warm or chilled.
Tips for the best result
- 1Keep the heat low and stir often. Milk scorches easily at the bottom of the pan.
- 2Use round or short-grain rice; long-grain rice does not release enough starch to become creamy.
- 3Add the sugar only at the end: sugar early on keeps the rice from softening.
- 4Loosen leftovers with a splash of milk when reheating, since the pudding thickens in the fridge.
Storage
Cool, cover and refrigerate for up to 4 days. Serve cold, or reheat gently with a splash of milk. We do not recommend freezing, because the texture changes.
Frequently asked questions
Which rice is best for arroz con leche?
Spanish round-grain rice such as bomba or calasparra, or Arborio, because they release starch and stay creamy. Avoid long-grain and parboiled rice.
Can I use less sugar?
Yes. Start with 100 g (½ cup), taste once the rice is tender, and add more if you like.
Why is my rice pudding not creamy?
Usually the heat was too high, the milk reduced too fast or the rice was rinsed. Cook low and slow and stir often.
