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Bowl of creamy rice pudding topped with raisins and a sprinkle of cinnamon.
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5 from 5 votes

Classic Rice Pudding

Creamy and loaded with cinnamon and vanilla flavors, this rice pudding (Arroz con Leche) is a show stopper. This is an easy to make dessert recipe that the whole family will love! 
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican, Tex Mex
Servings: 6
Author: Serene

Equipment

Ingredients

  • 1 cup long grain white rice*
  • 2 cinnamon sticks
  • 2 cloves
  • ¼ tsp salt
  • 4 cups whole milk 
  • 2 cups water
  • ½ cup brown sugar
  • 2 tsp vanilla

Toppings

  • Ground cinnamon 
  • Raisins

Instructions

  • Add rice and water in a medium size saucepan. 
  • Bring to a boil, cover and reduce heat to low. Let cook for 15 minutes. 
  • Remove the lid, stir the rice. Pour in the milk and add the cinnamon sticks and cloves. Stir together. 
  • Increase heat to medium, stir while bringing mixture to a simmer.
  • Cover, turn to low and cook 15 minutes.
  • Remove the lid and stir in the sugar. Continue to cook an additional 15 minutes while stirring occasionally. Pudding will start to thicken. 
  • Remove the pudding from the heat, stir in the vanilla extract and let sit for about 10 minutes to cool. Pudding will continue to thicken during this time. 
  • Serve warm. Can also be stored in the refrigerator and served cold. 
  • Top with additional sprinkles of cinnamon.

Video

Notes

  • Long Grain White Rice: Substitute with short grain white rice to create a smoother finished pudding. Other options include Jasmine or Basmati rice. 
  • Cinnamon Sticks: I like to use the whole stick to boil in the pudding while it cooks to give great warmth and flavor. Substitute with ground cinnamon. 
  • Cloves: Same as the cinnamon sticks, I use whole cloves while the pudding cooks. You can substitute for a ground clove spice if needed.
  • Whole Milk: Use whole milk to create a thick, creamy pudding. Use a combination of milk and heavy cream for a richer dessert. For a dairy-free option, use canned coconut milk 
  • Brown Sugar: Substitute with dark brown sugar for more intense molasses flavor.
  • Raisins: An optional ingredient, these can be left out. 
  • Storage: Let the rice pudding cool completely, then transfer it to a sealed container, and store it in the refrigerator for up to 3 days. Reheat on the stovetop adding more milk as needed to get back to the same creamy consistency. 
  • Freezer: After cooking the rice pudding, allow it to cool completely, then transfer to an airtight freezer-safe container. Store in the freezer for up to three months. Thaw in the refrigerator overnight.

Nutrition

Serving: 1 | Calories: 216kcal | Carbohydrates: 40g | Protein: 7g | Fat: 3g