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This Rice pudding is a comforting and delicious dessert, and with 5 simple ingredients and straightforward preparation instructions, you will be enjoying the creamiest rice pudding ever!

Rice Pudding is a traditional dessert made in many areas globally, especially in Latin America, known as Arroz con Leche. There are many versions of this recipe. Some are made with egg, others add butter, and even other spices like nutmeg. This old-fashioned rice pudding recipe is made with rice, simmered in milk, and infused with cinnamon and sweeteners, making this a delightful and flavorful dish.

How To Make Rice Pudding:

My version of this dessert combines the traditional Arroz con Leche Dominican style and Mexican style. In the Dominican Republic, rice pudding is usually sweetened with sugar. However, I decided to use condensed milk. In the Mexican-style rice pudding, they use condensed milk rather than sugar. I personally prefer to use condensed milk because it adds the right amount of sweetness to it. I don’t have to be tasting it to see if it is sweet enough. It also makes it very rich in texture and flavors.

Rich Creamy & Delicious. There is no other way to describe this Rice Pudding Recipe.

This Rice pudding “Arroz con Leche” Recipe and my Unbelievably Easy Spanish Style Flan Recipe (take a look; I know you will love it as well) are desserts that always bring me back to my childhood. I remember getting so excited every time my mom or my grandmother made them.

This dessert has a perfect consistency. I’m certain you will enjoy this Rich and Creamy Rice Pudding “Arroz con Leche.”

Ingredients needed to make rice pudding:

To make this creamy rice pudding, I use three kinds of milk: evaporated, condensed, and whole regular milk. I use vanilla extract, ground cinnamon, and balance all the flavors; I added a pinch of salt (optional).

For this recipe, I use medium-grain white rice. You also are going to need water to boil the rice.

*The Key Step to make this dessert is to stir the mixture as it cooks continuously. This is crucial to prevent the rice from burning and sticking to the bottom of the pan.

How to make Rice pudding:

Step one: In a medium-sized saucepan, add the rice and two cups of water set over medium-high heat. With the pan uncovered, bring to boil and cook until the rice is tender.

Step two: Add some cinnamon and a pinch of salt to the water, and with the pan uncovered, bring to boil. Cook until the rice is tender for about 15 to 18 minutes.

Step 3: Add the vanilla extract, whole milk, and the evaporated milk and stir. Continue cooking until the mixture starts boiling.

Step four: Reduce the heat to low and proceed to add the condensed milk and stir at all times until well combined.

Step 5: Let the mixture cook for about 5 minutes until it is thick and then add some raisins. Save some for when serving it; it tastes perfect.

Tips and tricks that will help you when making this delicious dessert:

I add condensed milk, evaporated milk, and whole milk. The combination of the three different kinds of milk gives it a creamy texture. Because of this, there is no need to use butter or eggs.
The whole milk needs to be at room temperature before adding to the mixture because if it’s cold, it will drop down the temperature of the whole pot.
When cooking the rice, I like to start simmering the rice in water first instead of cooking the rice directly in the milk.
It’s important to leave the pan uncovered at all times and cook on low heat after the mixture comes to a boiling state.
If your rice pudding has a loose consistency and that is not your preference, all you have to do is cover the pot while it’s still hot and let it rest for a few minutes.
On the contrary, if your rice pudding is too dry for your taste, add some milk and stir over low heat for a couple of minutes.
Suppose you have leftovers. Save them in the fridge for the next day. The texture of the Arroz con Leche will be thicker. If you prefer a looser rice pudding, add milk.

How long does it last in the fridge?

Rice pudding will last up to three days in the fridge. Make sure to use an airtight container.

How to serve this dessert:

This creamy rice pudding can be served cold. However many people like to eat it warm. When I’m up for a dessert, I let it cool, but I like to eat it warm when I’m up for breakfast. Both ways are just divine!

Pin for later:)

Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.

Until the next one…

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