Mexican rice pudding (arroz con leche) is a creamy, cinnamon-scented dessert with soft rice and a mellow vanilla finish. It’s simple, comforting, and exactly the kind of sweet I like to keep in the fridge for a few days.

This version cooks up thick and creamy on the stovetop, with that classic cinnamon stick flavor in the background and a gentle sweetness from condensed milk. I like it warm when it’s freshly made, but I honestly think it’s even better chilled.

It’s a great make-ahead dessert for a casual dinner, a holiday spread, or when you want something sweet that isn’t fussy. I usually finish mine with raisins, ground cinnamon, and a little orange zest if I have it.

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Why You’ll Love This Recipe

Classic and cozy: Cinnamon and vanilla make the whole pot smell amazing, and the flavor is exactly what I want from arroz con leche.

Extra creamy: Using whole milk plus evaporated milk gives you that thicker, richer texture without needing anything fancy.

Stovetop friendly: No oven, no water bath, no complicated steps. Just a pot and a spoon.

Great warm or chilled: Serve it right away for a softer texture, or chill it for a thicker, scoopable pudding.

Easy to tweak: You can dial back the sweetness, add raisins, or switch up the milk based on what you keep at home.

Key Ingredients

Rice base

Long-grain white rice: I like long-grain here because it stays a little separate and doesn’t turn gluey. Jasmine works too, but it will taste more floral.
Water: This is just to get the rice tender before the milks go in. It keeps the dairy from reducing for too long.
Cinnamon stick: Don’t skip it if you can help it. A stick gives a softer, more rounded cinnamon flavor than stirring in a lot of ground cinnamon.
Salt: Just a small pinch, but it keeps the pudding from tasting flat.

Milk and sweeteners

Whole milk: Whole milk gives the best creamy texture. If you only have 2%, it still works.
Evaporated milk: This is what makes it taste like classic Mexican arroz con leche to me. It adds richness without making it heavy.
Sweetened condensed milk: This sweetens and thickens at the same time. If you’re sensitive to sweetness, check the notes in the recipe card for an easy swap.
Vanilla extract: Add it near the end so the vanilla stays noticeable. I keep it simple with extract, but vanilla paste is great too.

Optional add-ins and serving

Raisins: Totally optional, but I like how they plump up in the warm pudding. If you don’t like raisins, just leave them off and add fruit when serving.
Ground cinnamon: A little sprinkle on top is enough. It’s also nice with a tiny pinch of cinnamon sugar.
Orange zest: This is optional, but it makes the bowl taste brighter and less “all dairy.” Use a light hand.

Recipe Instructions

Rinse the rice: Rinse the rice under cool water until the water runs mostly clear, then drain well.
Boil the rice: Add the rice, water, cinnamon stick, and salt to a heavy pot and bring it to a boil.
Simmer the rice: Reduce to a gentle simmer and cook until the rice is tender and most of the water is absorbed, about 15 minutes.
Add the milks: Stir in the whole milk and evaporated milk, then simmer uncovered on low heat, stirring often, until thickened and creamy, about 25 minutes.
Add condensed milk and vanilla: Stir in the sweetened condensed milk and vanilla extract and cook 5 minutes more, stirring constantly so it doesn’t scorch.
Rest: Remove the cinnamon stick, then let the pudding rest for about 10 minutes to thicken up a bit more.
Serve: Serve warm or chilled, topped with raisins and a sprinkle of ground cinnamon (and orange zest if you like).

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Keep the heat low once the milk goes in. Milk scorches fast, especially in a thinner pot. A heavy-bottomed pot and low heat make this much easier.

Stir more than you think you need to. You don’t have to stand there nonstop for the whole simmer, but you do want to scrape the bottom often so nothing sticks and burns.

Don’t rush the thickening. It should look a little looser than you want when it’s hot. It thickens a lot as it rests and even more once it’s chilled.

Adjust sweetness at the end if needed. If you’re unsure, start with slightly less condensed milk, taste after a few minutes, and add more if you want it sweeter.

Add heavy cream near the end if you want it richer. A small splash in the last few minutes makes it feel more dessert-like, especially if you’re serving it warm.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Ground cinnamon: A simple sprinkle is the classic finish. I like it best right before serving so it stays fragrant.
Raisins: Spoon them on top or stir them in while the pudding is still warm so they soften. Golden raisins are especially nice here.
Orange zest: A little zest on each bowl wakes up the cinnamon and vanilla. It’s subtle, but it works.
Fresh fruit: Sliced strawberries, mango, or bananas are good if you want something fresh on the side. I usually do this when I’m serving it chilled.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. It will thicken quite a bit as it sits, which is normal for rice pudding.

To serve again, stir in a splash of milk to loosen it up. Warm individual portions in the microwave, stirring once or twice, or reheat gently on the stove.

You can make this recipe ahead and serve it chilled the next day. If it gets very thick, just loosen it with a little milk right before serving.

If you want to freeze it, freeze individual portions in airtight containers. Thaw in the fridge overnight and stir well after thawing; the texture can be a little grainier, but it still tastes good.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I make this less sweet?

Yes. You can replace the sweetened condensed milk with about 1/2 cup to 3/4 cup granulated sugar, then sweeten to taste. I’d start on the lower end, simmer a few minutes, then taste and adjust.

Why did my arroz con leche turn out too thick?

Rice pudding thickens as it cools, and it gets even thicker in the fridge. Just stir in a little milk before serving until it’s the texture you like.

Do I have to use a cinnamon stick?

I really prefer a cinnamon stick because it gives a cleaner cinnamon flavor and you can remove it at the end. If you only have ground cinnamon, you can add a small pinch at a time, but it will speckle the pudding and can taste stronger.

Can I make it dairy-free?

Yes. Use unsweetened oat milk (it’s creamy and mild) and swap in coconut condensed milk. Keep the heat extra low since some non-dairy milks can separate if boiled hard.

What kind of rice works best?

Long-grain white rice is my go-to because it cooks up tender but doesn’t get mushy. Medium-grain will make it thicker and softer, which some people love, but it can feel heavier.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Mexican Rice Pudding

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Prep Time: 10

Cook Time: 45

Total Time: 55

Serving Size: 6

Creamy Mexican rice pudding with cinnamon and vanilla