Arroz con Leche (Spanish Rice Pudding)
A creamy, gently spiced Spanish rice pudding flavored with cinnamon and lemon peel — comfort food that’s simple to make at home and delicious warm or chilled.
50 min
start to finish
10 min
hands on
Easy
difficulty
6
servings
Ingredients
Contains dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
420 kcal8g protein60g carbs10g fat
An estimate, not a lab analysis.
Method
Put the milk, cinnamon sticks, lemon peel and a pinch of salt in a medium heavy-bottomed saucepan and warm gently until it just reaches a simmer.
Use a heavy pan to prevent scorching; warm slowly over medium-low heat.
Lower the heat to low and let the milk infuse with the cinnamon and lemon for 10 minutes, keeping it at the lowest steady simmer (do not boil).
A very gentle simmer is fine — tiny bubbles around the edge. This step builds the flavor base.
Add the rice and sugar to the infused milk, stir to combine, then raise the heat briefly until the mixture returns to a gentle simmer.
Stir well so the rice doesn't stick to the bottom.
Cook the rice mixture over low heat, uncovered, stirring frequently so it doesn’t cling to the pan, until the rice is very tender and the mixture is thick and creamy.
Adjust heat if the milk is steaming too vigorously. If it thickens too fast, add 2–4 tablespoons hot milk or water to loosen it.
If using raisins, stir them in now so they plump in the hot pudding. Remove from the heat, fish out and discard the cinnamon sticks and lemon peel, then stir in the butter and vanilla (if using).
Butter adds shine and a silkier mouthfeel; omit for a lighter finish.
Spoon the arroz con leche into a shallow serving bowl or into individual dishes. Let cool uncovered to warm, then cover and chill if you prefer it cold.
Leaving it a little warm develops a soft skin on top that some people like; stir before serving if you dislike the skin.
Just before serving, sprinkle each portion with a little ground cinnamon.
Serve warm or cold — both are traditional.
Worth knowing
- If you only have long-grain rice, the pudding will still work but may be less creamy — short or medium-grain gives the classic texture.
- For a lighter version, use 2 cups milk + 2 cups unsweetened almond milk (note: this changes allergen profile).
- If the pudding becomes too thick after chilling, stir in a splash of warm milk to loosen it.
- For a citrus variation, use orange peel instead of lemon and add a tablespoon of orange liqueur after cooking (optional).
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VegetarianGluten-freeKid friendlyBudgetOne pan
More Spanish cooking
An original Restaurant Pro recipe — our own composition in the idiom of Spanish cooking, not any restaurant's recipe. Written to be vegetarian and gluten-free as listed.