Cuban · Desserts
Creamy Rice Pudding (Arroz con Leche)
Creamy rice pudding with jasmine rice, coconut milk, cinnamon and vanilla. An old-fashioned, comforting dessert that's easy to make.
This Creamy Rice Pudding is the old-fashioned, comforting treat you crave on a cool night. A hint of cinnamon, lots of rich vanilla and a little lemon zest make it taste like home, and it's easy enough to make any day of the week.
We start with jasmine rice, which cooks up soft and fragrant, then simmer it slowly with coconut milk, whole milk, evaporated milk and sweetened condensed milk until every grain is tender and creamy. The secret is patience: keep stirring so nothing sticks to the bottom of the pot, and keep the heat low once the milks go in.
Pull it off the heat while it still looks a little loose. Rice pudding thickens a lot as it cools, so the runnier it is when you stop cooking, the creamier it will be when you serve it. Enjoy it warm or cold, topped with ground cinnamon and fresh fruit.
Watch how it's made
Tips for making Creamy Rice Pudding
Stir often, especially in the first few minutes, so the rice doesn't stick and scorch. Take the pot off the heat while the pudding is still runny, because it keeps thickening as it cools. If it gets too thick, stir in a splash of cold milk until it's as creamy as you like. Do the same with leftovers right before serving.
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Creamy Rice Pudding (Arroz con Leche)
Ingredients
- 1 cup jasmine rice soaked a few hours, optional
- 2 cups water
- 1 cup coconut milk
- 2 cups milk
- 2 cans evaporated milk 12 oz cans
- 2 cans sweetened condensed milk 14 oz cans
- 2 cinnamon sticks
- 1/8 tsp salt
- 1 tsp lemon zest
- 1 1/2 tbsp vanilla extract
- splash cold milk to loosen, as needed
- to taste ground cinnamon for serving
- fresh fruit for serving, optional
Instructions
- If you have time, soak the rice in water for a few hours, then drain. This step is optional.
- Add the rice and 2 cups of water to a large, heavy pot over medium-high heat. Cook, stirring constantly so the rice doesn't stick to the bottom, about 5 minutes, until the water is absorbed.
- Stir in the coconut milk and milk, then add the cinnamon sticks, salt and lemon zest. Reduce the heat to medium and cook for 5 minutes, stirring the whole time.
- Add the evaporated milk and sweetened condensed milk. Reduce the heat to low, cover, and let it gently simmer for 15 to 20 minutes, stirring every 5 minutes, until the rice is tender and the pudding is creamy.
- Remove the pot from the heat right away, while the pudding still looks a little runny; it thickens as it cools. Remove the cinnamon sticks and stir in the vanilla. Move the pot to a cool burner so it stops cooking.
- If it's thicker than you like, stir in a splash of cold milk. Serve warm or chilled, sprinkled with ground cinnamon and topped with fresh fruit.