Arroz con leche, or Spanish rice pudding, is a classic, creamy dessert made with simple ingredients, rice, milk, sugar, cinnamon, and lemon. Each spoonful brings cozy warmth and a touch of citrus, making it the perfect sweet ending to any meal.
Arroz con Leche (Spanish Rice Pudding) Recipe - Creamy Traditional Dessert
Every time I make arroz con leche (Spanish rice pudding), I'm reminded of my grandmother's kitchen, the scent of warm milk and cinnamon filling the air. I keep my Spanish rice pudding recipe simple: whole milk, cinnamon sticks, and a touch of lemon peel for that cozy spice and citrus brightness she loved. I simmer the milk with lemon and orange peels, add sugar near the end, and finish this stovetop rice pudding with a little butter for a soft, creamy texture.
This traditional rice pudding from Spain is comforting any time of year, served warm with extra cinnamon in winter or chilled straight from the fridge in summer. This arroz con leche recipe uses just simple ingredients, gentle stirring, and pure comfort in every spoonful.
Why You'll Love My Recipe
- Simple Ingredients: Just milk, rice, sugar, and a few extras, but together they make something really comforting.
- Easy to Make Ahead: It tastes even better the next day once it's chilled and thickened.
- Creamy but not Heavy: Pudding rice keeps it smooth and delicate, perfect for a light dessert like this creamy arroz con leche.
- A Taste of Tradition: Preparing this dessert connects you to the warmth of tradition, while letting you experience the classic flavors of authentic arroz con leche, a dish loved for generations.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Milk, Rice & Butter: I use whole milk and short-grain pudding rice for that classic creamy texture my grandmother always achieved. Finally, a small knob of butter stirred in at the end makes it even smoother and richer.
- Cinnamon & Aroma: A single cinnamon stick is enough to fill the kitchen with that warm, comforting scent.
- Citrus Notes: A few strips of orange and lemon peel not only bring brightness and freshness, but also balance the sweetness and keep the pudding light.
- Sweet Finish: I stir in the sugar near the end so it melts perfectly without making the pudding sticky, then finish each bowl with a dusting of cinnamon for that cozy final touch for this authentic Spanish rice pudding.
How to Make Spanish Rice Pudding
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Infuse the Milk: Combine milk, pudding rice, cinnamon stick, orange peel, and lemon peel in a large pan.
2. Cook Until Creamy: Simmer gently on low heat for about 35 minutes, stirring often, until creamy and tender.
3. Sweeten and Finish Cooking: Stir in sugar and cook 5 more minutes; remove cinnamon and citrus peels.
4. Add Butter and Serve: Turn off the heat, add butter, stir until melted, then serve hot or chilled with a sprinkle of cinnamon.
My Tips for Recipe Success
Keep the Peels Large: I always cut the orange and lemon peels into big strips so they're easy to remove at the end; no one wants to bite into a surprise piece.
Adjust Thickness with Milk: If it thickens too much after chilling, I stir in a splash of cold milk to loosen it up before serving.
Serve in Small Portions: This traditional arroz con leche is rich and satisfying, so I like to serve it in small bowls; it's the perfect little treat after dinner.
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Recipe
Arroz con Leche (Spanish Rice Pudding)
Ingredients
- 100 g Short Grain Rice - Pudding Rice
- 1 l Milk
- 1 Cinnamon Stick
- 1 Orange Rind
- 1 Lemon Rind
- 80 g Sugar
- 10 g Butter
- 1 tablespoon Cinnamon
Instructions
- In a large pan, pour the milk and add the cinnamon stick, orange peel, lemon peel, and pudding rice. Place the pan over low heat and bring the milk mixture to a simmer, stirring occasionally every 4 minutes to prevent sticking. Do not let it boil.
- Cook for about 40 minutes, or until the rice is tender and the mixture looks thick and creamy. Around the 35-minute mark, add the sugar a little at a time, stirring continuously so it dissolves smoothly, and adjust the sweetness to your taste. Simmer for 5 more minutes, then remove from the heat. Keep in mind it will thicken even more as it cools.
- Remove the cinnamon stick, orange peel, and lemon peel from the rice pudding.
- Once the rice is cooked and the pudding has reached your desired consistency, add the butter. Turn off the heat and stir until melted and fully incorporated.
- Transfer the rice pudding to serving bowls. Garnish with a sprinkle of cinnamon on top.
- Serve warm or cold with a garnish of cinnamon powder.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Looks super creamy thanks for the delicious rice pudding!