This post will cover a deep dive on how to make arroz con leche with cooked rice. It's super simple to make and will have you wanting to make it again as soon as it's gone!
Arroz con leche, also known as rice pudding, is a popular breakfast staple in latino and hispanic cultures. It's especially popular and frequently made during the winter and chillier months. Think of it as a stick-to-your bones kind of meal, just like oatmeal.
This recipe was inspired by my Mexican heritage. I grew up eating a lot of arroz con leche as a kid and still love it to this day. Every warm bowl puts a smile on my face and brings me back to the days my Ita (grandma) and Lelo (grandpa) would babysit me.
I wanted to make this recipe unique and swapped out using condensed milk for cream of coconut. It added the right amount of sweetness and hint of coconut flavoring.
Here are a few other delicious recipes inspired by my heritage that may interest you: Mexican Dessert Bars and my Abuelita Hot Chocolate Brownies.
Ingredients
Below, you'll find the list of ingredients that you'll want to gather ahead of time.
- Cooked rice
- Milk
- Evaporated milk
- Cinnamon sticks
- Sweetened cream of coconut (can use condensed milk in lieu of)
- Dash of cinnamon for garnishing
- Toasted coconut for garnishing
See recipe card for quantities.
When to serve arroz con leche
This dish can be served as breakfast or as a dessert. It's best when served warm.
Substitutions
Here are a few substitutions you can use and still achieve an equally delicious recipe.
- Milk - instead of whole milk, you can use plant-based milk
- Cream of coconut - you can substitute with sweetened condensed milk
What toppings can I use?
Below are a few topping recommendations if you opt to add any.
- Raisins - it's common to add regular or golden raisins to your Mexican rice pudding
- Nuts - chopped pecans would add a fun texture
- Toasted coconut - I added this due to the coconut flavor I incorporated by using the sweetened cream of coconut
- Brown sugar - you can add a more caramel-like sweetness with brown sugar
Equipment
The only equipment you'll really need is a rice cooker.
Storage
Store leftovers in the refrigerator in an airtight container. Store up to 4 days. When reheating, add in a bit of milk and mix into your bowl. Even when stored in an airtight container, arroz con leche will tend to dry out because the rice is soaking up all the milk.
Top tip
Cook your rice ahead of time. I like to cook mine the day before. This allows some time for a bit of the moisture to be released and for the rice to not get too soggy when added to the milk.
FAQ
You can use a can of condensed milk instead, which is what is traditionally used. Start with half a can and add more to taste.
Easy Arroz con Leche
Equipment
- rice cooker
Ingredients
- 2 cups cooked white rice
- 1 ½ cups whole milk or plant-based milk
- 1 can evaporated milk
- 2 cinnamon sticks
- 1 cup sweetened coconut cream can use condensed milk in lieu of
- dash of cinnamon for garnishing
- toasted coconut flakes for garnishing
Instructions
- Cook 2 cups of rice in your rice cooker. I made mine the day before. Add both milks to a heated pot. Keep on low heat. Cover with a lid and bring to a boil. Then add cinnamon sticks. Boil on low heat for 5 minutes. Remove cinnamon sticks.
- Add in 1 cup of coconut cream (can use condensed milk instead. Start with half a can and add more to taste). Stir. Add in cooked rice. Put on low heat and bring to a simmer. Simmer uncovered for 5 minutes, stirring occasionally. Serve warm in small bowls and garnish with a dash of cinnamon and toasted coconut flakes. Enjoy!
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