Creamy Rice Pudding (Arroz con Leche) with Cinnamon and Raisins

Creamy Rice Pudding (Arroz con Leche) with Cinnamon and Raisins

“Arroz con Leche” or Spanish-style rice pudding is a favorite throughout Latin American countries. It is served cold or hot and is usually accompanied by cinnamon and raisins (particularly popular in Mexico and South America), or vanilla or lemon shavings for additional flavor.


4 servings


Homemade Sweetened Condensed Milk

  • 1 (12 oz.) can evaporated whole milk, divided in half (approx. 2 portions of ¾ cup each)
  • 2 cups C&H® Quick Dissolve Superfine Sugar
  • 1/2 teaspoon cornstarch

Creamy Rice Pudding

  • 2 1/3 cups whole milk, divided
  • 1/2 cup long-grain rice
  • 1/4 teaspoon salt
  • 1 cinnamon stick
  • 1 egg yolk
  • 1/2 cup Homemade Sweetened Condensed Milk
  • 1/2 teaspoon vanilla
  • 2 tablespoons raisins
  • cinnamon, for dusting


Homemade Sweetened Condensed Milk

In a small saucepan, whisk 3/4 cup evaporated milk with sugar and cornstarch until well blended. Heat over medium heat, whisking constantly, until mixture comes to a boil and thickens. Remove from heat.

Creamy Rice Pudding

In a medium saucepan, stir together 2 cups of the milk with the rice. Add salt and cinnamon stick. Heat over medium-high heat, stirring, until mixture comes to a boil. Turn heat to simmer, cover and simmer rice, stirring occasionally, 45 minutes or until rice is tender and the liquid is absorbed.

In a medium mixing bowl, whisk egg yolk with sweetened condensed milk, remaining 1/3 cup whole milk and  vanilla. Temper the cold mixture by whisking in about 1/2 cup of the hot rice, then whisk in all the rice. Stir in raisins.

Return the mixture to the pot and cook over medium heat, stirring constantly, about 10 minutes or until mixture reaches and maintains 160°F and is thick and creamy. Do not boil or egg will cook too much and curdle the custard.

Spoon rice pudding into serving dishes, dust with cinnamon and let cool to room temperature for no more than 2 hours. Refrigerate pudding until ready to serve.


This recipes makes 1 1/2 cups sweetened condensed milk; enough for more than one recipe. Refrigerate unused portions. Mixture will thicken and may become “grainy” when refrigerated.