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A glass cup full of Mexican Rice Pudding (Arroz con Leche) with a sprinkle of ground cinnamon over top, and a spoon scooping out a portion of the pudding.
5 from 9 votes

Mexican Rice Pudding (Arroz con Leche)

A delicious and creamy recipe for Mexican Rice Pudding.
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Servings: 8 servings


  • 1 cup long grain white rice - raw, uncooked
  • 1 cinnamon stick - can use 1-2 additional cinnamon sticks
  • pinch salt
  • 2 cups water
  • 4 1/4 cups milk - 2% or whole milk
  • 1/4 teaspoon vanilla extract
  • 1 cup granulated sugar
  • ground cinnamon for serving


  • In a medium sized pot or saucepan add the rice, cinnamon stick, salt, and water. Place over medium heat and bring to a boil, stirring occasionally. 
  • Once boiling cover with a lid, reduce heat to low, and simmer for 10-12 minutes. At this point most of the water should be absorbed.
  • Stir in the milk, turn the heat to medium-low, cover, and continue cooking for 10 minutes. 
  • Remove the lid and stir in the vanilla extract and sugar. 
  • Continue cooking (can raise heat to medium) until the rice pudding has reached a thick consistency, about 20 minutes or so. 
  • Once thick, remove from heat. Serve warm or cold topped with a sprinkling of ground cinnamon, nutmeg, or raisins. 


Recipe adapted from Isabel Eats
If you don't have cinnamon sticks you can substitute ground cinnamon. 1/4-1/2 tsp will do the trick!


Calories: 261kcal (13%), Carbohydrates: 50g (17%), Protein: 5g (10%), Fat: 4g (6%), Saturated Fat: 2g (10%), Cholesterol: 12mg (4%), Sodium: 60mg (3%), Potassium: 197mg (6%), Sugar: 31g (34%), Vitamin A: 210IU (4%), Calcium: 159mg (16%), Iron: 0.3mg (2%)