Creamy Mexican Rice Pudding made with white rice, whole milk, evaporated milk, cinnamon, and sugar—comfort food at its finest.
Okay, so here’s a weird truth: I didn’t even like rice pudding as a kid. Or at least, I thought I didn’t. It wasn’t chocolate, so I wasn’t interested. You get it. But then there was this one afternoon at my tia’s house—after a backyard water fight, sunburned and barefoot, wrapped in a towel on her sticky vinyl couch—and she handed me a warm bowl of arroz con leche.
I wasn’t expecting much. Took one bite. And… it was like time paused. That creamy texture, the way the cinnamon hit just right, the soft rice that almost melted in my mouth? It felt like someone saw me, if that makes sense. It wasn’t a fancy dessert, but it was one made with care. And in that moment, that meant everything.
Now I make this Mexican Rice Pudding whenever I need grounding. Like when life’s too loud or I miss my family or I just want something that tastes like home—even when I’m far from it.
Why You’ll Love This Mexican Rice Pudding Recipe?
Let’s be honest. Rice pudding doesn’t always sound thrilling. I mean, rice? As dessert? But this Mexican Rice Pudding (or arroz con leche if you wanna get technical) is something else entirely. It’s thick but silky, sweet but not cloying, and the cinnamon? Oh, the cinnamon is like a warm blanket that says, “you’re doing fine, mija.”
What makes this version shine is the combo of whole milk and evaporated milk. It creates this rich, almost custard-y base without using eggs. And you don’t need fancy rice or tools or anything expensive. Just a pot, a spoon, and maybe a little patience. That’s it.
It’s also forgiving. You can overcook it a bit and it’ll still be good. You can eyeball the cinnamon and it’ll still make your kitchen smell like heaven. It’s the kind of dish that leaves room for imperfection—which, honestly, is kind of refreshing these days.
Ingredient Notes:
Let’s break it down. These are pantry staples in many Latino households. If you grew up with arroz con leche, you already know.
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White Rice – Long grain or medium grain both work. Don’t overthink it. I’ve even used the cheap store-brand rice in a pinch and it was fine.
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Water – Used to cook the rice first and soak up the cinnamon. Not much else to say except… don’t skip it.
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Cinnamon Stick – Not ground cinnamon. The stick brings out this mellow, deep spice that just feels right.
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Whole Milk – You could use 2% or whatever’s in your fridge. But if you want that creamy, “grandma stood by the stove for an hour” texture, go for whole.
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Evaporated Milk – This is where the richness really comes in. It thickens the pudding and gives it that silky vibe you don’t get from fresh milk alone.
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Sugar – Just enough to sweeten the deal without making it taste like cereal milk.
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Ground Cinnamon (for serving) – Optional but not really. A dusting on top ties everything together.
Also? If you wanna add raisins… I mean, you do you. I’ve done it, and when they’re soaked and plump, they kind of taste like little surprise pops of sweetness. But not everyone’s into raisins. I get it.
How To Make Mexican Rice Pudding?
This is one of those recipes where you start it, walk away, then come back when it smells amazing. But I’ll break it down so it doesn’t feel overwhelming.
Step 1: Cinnamon spa water
Boil 4 cups of water with a cinnamon stick. It should smell like Christmas and warm hugs. Let it go for about 5 minutes so the water picks up all that cinnamon flavor.
Step 2: Add rice and chill (kind of)
Toss in the rice, drop the heat to low, cover it, and let it simmer until the water’s gone and the rice is tender—about 20 minutes. Don’t stir too much or peek too often. Let it do its thing.
Step 3: Milk magic
Once the rice is soft, stir in the whole milk, then the evaporated milk, and the sugar. Keep the lid off now and let it cook on medium heat until the pudding thickens—about 10 minutes. Stir here and there, especially toward the end, so it doesn’t stick.
Want To Save This Recipe?
Step 4: Serve it up however you like
You can serve it warm if you’re impatient like me. Or chill it in the fridge and enjoy it cold—especially if you’re eating it for breakfast the next day, which I definitely recommend. Sprinkle with ground cinnamon right before digging in.
Storage Options:
Let’s be real, it rarely lasts. But if you manage to have leftovers:
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Fridge: Store in a container for up to 4 days. It’ll thicken a lot, so add a splash of milk when reheating.
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Freezer: Eh. You can freeze it, but it gets grainy and weird when thawed. I’d skip it.
Variations and Substitutions:
I’ve messed with this recipe in all sorts of ways—some great, some… less great. Here are the tweaks that actually turned out:
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Coconut milk – Swap some whole milk for canned coconut milk. It gives it a tropical vibe.
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Brown sugar or piloncillo – If you want a deeper, caramel note. Totally changes the flavor (in a good way).
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Vanilla extract – Just a dash adds warmth, like cozying up in a blanket that smells like cookies.
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Lactose-free or dairy-free? Use oat milk or almond milk + a plant-based evaporated milk. It’s not exactly the same, but still creamy and comforting.
What to Serve with Mexican Rice Pudding?
You absolutely don’t need anything else. But if you’re building a little dessert moment:
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Cafe de olla – Spiced Mexican coffee. A match made in cozy heaven.
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Pan dulce – The best soft, sweet bread to scoop it up with.
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Fresh fruit – Strawberries or mango slices cut the sweetness in the best way.
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Whipped cream – Not traditional. But is whipped cream ever a bad idea?
Frequently Asked Questions:
Can I use brown rice?
You can. It’ll take longer and the texture is more… chewy. Not bad. Just different.
Can I make this ahead?
Yes! It might even be better the next day. The flavors deepen, and it’s kinda perfect for breakfast (just saying).
Why is mine runny or too thick?
Too runny? Let it cook longer. Too thick? Stir in a splash of milk. Honestly, this recipe is super forgiving. Trust your instincts—you’ve got this.
So that’s my take on Mexican Rice Pudding—equal parts comfort, memory, and cinnamon-laced goodness. I hope you try it, love it, and maybe even pass it on to someone else one day. Because the best recipes? They come with stories.
Tell me—did your abuela make this too? Or is this your first time trying arroz con leche? I’d love to hear your story.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Rice Pudding
Ingredients
- 4 cups water
- ½ cinnamon stick
- 2¼ cups uncooked white rice
- 4 cups whole milk
- 4 cups evaporated milk
- 1¼ cups white sugar
- 2 pinches ground cinnamon for garnish
Instructions
Infuse the Water with Cinnamon
- In a large saucepan over high heat, combine the water and the cinnamon stick. Bring the mixture to a boil and allow it to simmer for approximately 5 minutes, or until the water has absorbed the color and aroma of the cinnamon.
Cook the Rice
- Add the uncooked white rice to the infused water. Reduce the heat to low, cover the saucepan with a lid, and cook until the rice is tender and the water has been fully absorbed—approximately 20 minutes.
Incorporate the Milk and Sugar
- Gradually add the whole milk to the cooked rice, followed by the evaporated milk. Stir in the sugar until it is fully dissolved. Allow the mixture to cook, uncovered, over medium heat for an additional 10 minutes, stirring occasionally, until the pudding reaches a thick and creamy consistency.
Serve
- Once the pudding has thickened to your desired texture, remove it from the heat. Serve warm or chilled. Garnish each serving with a light dusting of ground cinnamon before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
