Arroz con Leche

Arroz con Leche


  • 1 cup long-grain white rice
  • 2 cinnamon sticks
  • 1 tablespoon lemon zest
  • 3 whole cloves
  • 4 cups water
  • 1 egg
  • 3 cups whole milk
  • ¼ cup brown sugar
  • 1 (12-ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • ½ cup raisins, optional
  • Pinch of salt


  • Serving Size: 4
  • Cook time: 120 Minutes

Arroz con Leche, or Spanish rice pudding, is prepared all over Latin America. This rice-based dessert is cooked slowly and is known to be much sweeter than the rice pudding popular in the United States. The cinnamon and cloves in this recipe bring out a wonderful flavor and aroma to the dish.

  1. Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a large saucepan for 1 hour.
  2. After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for another 10 minutes until the water has evaporated.
  3. While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, brown sugar, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, for about 20 minutes.
  4. Serve warm or cold. Garnish with powdered cinnamon.