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Arroz Con Leche

Course Dessert
Cuisine Mexican, New Mexican
Keyword dessert, pudding, rice
Servings 4 people
Author adriennekatzkennedy


  • 1 cup (190g) short grain white rice
  • 4 cups (900ml) water
  • 2 cinnamon sticks
  • 3 cloves
  • zest of 1/2 lemon plus more for garnish
  • 3/4 cup (150g) golden caster sugar
  • 1 egg
  • 3 cups (700ml) whole milk
  • 3 tsp. vanilla essence
  • 2 handfuls raisins (optional)
  • 1 tin evaporated milk (optional)


  • In a medium sized heavy bottomed pot, soak rice with cinnamon sticks, cloves and lemon zest in water for 1 hour. After an hour, stir, bring to the boil and carry on cooking until water is almost completely evaporated, continuing to stir periodically.
  • In a separate large bowl, beat the egg into the milk, following with three teaspoons (yes three!) of pure vanilla essence.
  • Pour the golden caster sugar into the cooked rice, stir to combine, then follow with the milk/egg/vanilla. Now is where the stirring really begins. Turn your heat down to a medium low, find some great music or a podcast to listen to, and slowly begin to stir away. Once the milk cooks down a bit add in your raisins and evaporated milk if using. Just. Keep. Stirring. Let your mind wander. This is part of the magic of this dish- the excuse to just be.
  • Once it’s reached your desired consistency remove the pot from the hob so as not to burn the bottom and serve in individual dishes. I topped with some additional lemon zest for a bit more sour/bitter contrast to the sweet and creamy dish. Cinnamon is always good too.