An Easy Arroz con Leche Recipe For A Classic Spanish Dessert!
Arroz con leche – also known as Spanish rice pudding – is a classic dessert that is forever linked to my childhood (and the childhood of many Spaniards, I’m sure).
It’s a simple but delicious dish made with milk, sugar, rice, and aromatic ingredients, such as lemon peel and cinnamon that set it apart from other rice puddings.
Arroz con leche is very easy to make with basic ingredients that you probably already have at home!
It’s one of those old-school recipes that never goes out of style and can be found on the dessert menu of many restaurants and bars in Spain.
In this recipe, we’ll use lemon peel, orange peel, and cinnamon, but more modern versions are sometimes made with other flavors such as vanilla, cardamom, or even chocolate.
It is a dessert that is eaten all year round and is ideal for meal prep. You can make it ahead of time for an event, or keep it in the fridge for a few days and have a sweet treat on hand for weekdays.
Ingredients
Here are the arroz con leche ingredients that you will need for this recipe:
- Milk – Use whole milk if possible.
- Short-grain rice – For example, Bomba rice or Arborio rice.
- Granulated sugar – Feel free to adjust the amount to taste.
- Lemon peel – Preferably from an organic lemon.
- Orange peel – Preferably from an organic orange.
- Cinnamon stick – To add extra flavor to the milk.
- Ground cinnamon – For garnish.
Recipe Tips and Substitutions
Before you make this Spanish rice pudding, have a read through these recipe tips and substitutions so that the recipe turns out well:
- Rice: Use short-grain rice, such as Bomba or Arborio, which have more starch and make your arroz con leche creamier. You can also use medium-grain rice if you don’t have short-grain rice but avoid long-grain rice.
- Texture: For a creamy and smooth texture, cook the rice over low heat to prevent the milk from reducing too much. Stir constantly during cooking to help release the starch.
- Milk: For best results, use whole cow’s milk. The higher the fat content, the richer and creamier the arroz con leche will be. You can also use cream instead of milk, but it may be too heavy for some people. Sometimes arroz con leche is also made with condensed milk.
- Sugar: Feel free to adjust the amount of sugar to taste. Using 1/2 cup will give you sweet rice pudding that is not overpoweringly sweet.
- Flavorings: You can adjust the flavors to taste. Lemon peel and cinnamon are the classic choice (we like the addition of orange peel), but you could also try orange and cardamom, vanilla and caramel, or chocolate.
- To serve: Arroz con leche is best served cold, so let it chill in the refrigerator for at least 2 hours before serving.
How to Make Arroz con Leche – Step by Step Instructions
In this section, we’ll show you exactly how to make this easy arroz con leche recipe. All the recipe process photos have been included so that you can see every step of the way!
This way, you can compare your progress at home.
Of course, you can also find the detailed recipe card at the bottom of this post if you want to skip ahead!
First, add the milk, lemon peel, orange peel, and cinnamon stick to a medium pot.
Cook over medium-low heat until it begins to boil, stirring occasionally. Then turn off the heat and let it stand for 10 minutes to allow the flavors to infuse.
When the 10 minutes are up, remove the citrus peels and cinnamon stick from the pot.
Next, add the sugar to the pot with the milk and stir to dissolve. You can adjust the amount of sugar to taste.
Now add the rice to the pot and cook over low heat for about 15 minutes, stirring constantly, until the rice is completely cooked and there’s still some milk left.
The texture should be creamy but still a little runny.
Spoon the arroz con leche into serving bowls while it is still hot.
Then sprinkle some ground cinnamon on top to garnish.
Cover each bowl with plastic wrap and let them cool at room temperature. Then transfer them to the fridge to chill for at least 2 hours.
When you’re ready to serve the rice pudding, take the serving bowls out of the fridge and remove the plastic wrap.
Sprinkle with more ground cinnamon if desired and serve cold. Enjoy!
Storage Tips
If you have leftover arroz con leche, you can store it in the serving bowls with some plastic wrap on top to prevent the top from drying out too much. Place the bowls in the fridge where they will keep for up to 3 days.
FAQ
Arroz con Leche is the Spanish name for rice pudding, a creamy dessert made with rice, milk, and sweeteners. It is a traditional dish in Spain and many Latin American countries, where it has different variations and names. Spanish arroz con leche is known for its aromatic citrus flavor, which comes from adding lemon and/or orange peel to the milk.
Arroz con leche will last in the fridge for up to 3 days. Just be sure to cover the top of the pot or serving bowls so the rice doesn’t dry out too much.
Related Recipes
If you enjoyed this recipe for rice pudding, here are some other sweet Spanish recipes that you may like as well!
- Spanish Flan
- Crema Catalana (Spanish Crème brûlée)
- Basque Cheesecake
- Tarta de Santiago (Spanish Almond Cake)
- Spanish Churros
Arroz con Leche (Spanish Rice Pudding)
Ingredients
- 6 cups whole milk
- 1 lemon peel
- 1 orange peel
- 1 cinnamon stick
- 1/2 cup granulated sugar, or to taste
- 1 cup short-grain rice
- 1 teaspoon ground cinnamon, to garnish
Instructions
- Add the milk, citrus peels and cinnamon stick to a medium pot.6 cups whole milk, 1 lemon peel, 1 orange peel, 1 cinnamon stick
- Cook over medium-low heat, stirring occasionally, until it begins to boil. Then turn off the heat and let it stand for 10 minutes to infuse the flavors.
- Remove the citrus peels and cinnamon stick from the pot. Add the sugar and stir to dissolve.1/2 cup granulated sugar
- Add the rice to the pot. Cook over low heat for about 15 minutes, stirring constantly, until the rice is completely cooked and some milk remains. The texture should be creamy but still a bit runny.1 cup short-grain rice
- Spoon the arroz con leche into serving bowls while it is still hot. Sprinkle some ground cinnamon on top to garnish.1 teaspoon ground cinnamon
- Cover each bowl with plastic wrap and let them cool at room temperature. Then transfer them to the fridge to chill for at least 2 hours. Serve the rice pudding cold.
Notes
- Rice: Use short-grain rice, such as Bomba or Arborio, as they have more starch and will make your arroz con leche creamier. You can also use medium-grain rice if necessary but avoid long-grain rice.
- Texture: To get a creamy and smooth texture, cook the rice over low heat to prevent the milk from reducing too much. Stir constantly during cooking to release the starch.
- Milk: Use whole cow’s milk for the best results. The higher the fat content, the richer and creamier the arroz con leche will be. You can also use cream instead of milk, but it may be too heavy for some people. Sometimes arroz con leche is also made with condensed milk.
- Sugar: Feel free to adjust the amount of sugar to taste.Â
- Flavorings: You can adjust the flavors to taste. Lemon peel and cinnamon are the classic choice (we like the addition of orange peel), but you could also try orange and cardamom, vanilla and caramel, or chocolate.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
