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What Is Arroz Con Leche?
In Spanish, this directly translates to “rice with milk.” In other words, this dish is a Spanish rice pudding! There are plenty of variations from Spain, Mexico, Cuba, and of course as I’ll be showing here - Peru! The core ingredients this rice pudding includes milk, white rice, sugar, and cinnamon sticks.
While I’ve recently delved into some Spanish-inspired dishes such as Instant Pot Arroz Con Pollo (chicken and rice) or Crispy Patatas Bravas (Spanish fried potatoes), I’ve never made anything Peruvian, nor have I made a Spanish-inspired dessert. To do something different, I thought it was about time! I’ve seen plenty of delicious Spanish desserts for quite some time, and I really wanted to check it off my bucket list! If you’ve been feeling the same, then I encourage you to also try out your first Peruvian dessert as part of your Live to Cook one-month challenge! You can get started on your cooking journey for free by signing up to my newsletter, plus you’ll get all of my new recipes delivered right to your inbox!
To follow along with how to make this incredible rice pudding, check out the video! Please subscribe to my YouTube channel if you haven’t already and be sure to press the bell buttons so you’re notified when all of my video recipes go live to complement the written ones here! Let’s get cooking and take a trip to Peru!
Why You’ll Love This Arroz Con Leche Recipe
- Simple ingredients: You may already have all the ingredients needed for this recipe in your home! We’re using pantry staples here, so it’s not likely you’ll need to run out of your house to get something for this! You could make it whenever your heart desires!
- One-pot dish: Yay for minimal cleanup! Check out the full list of tools needed to make this recipe in the coming sections - it’s a really short list! The main tool you need is a saucepan where everything will come together.
- Easy to follow: The steps here are pretty simple, so it’s the perfect dessert to make either when you just have a sudden sweet tooth or need to make a speedy but satisfying dessert for a family gathering! Whatever the occasion, this is a wonderful choice! Plus, it’ll most definitely be kid-friendly, and you can even get the little hands to help out!
- Gluten-free and lactose free: If you have any digestive problems, then this is the perfect treat for you without upsetting your stomach! All of our ingredients are gluten-free, and I’ll discuss how these ingredients are lactose-free but still incredibly delicious! This recipe is ideal for those following a low FODMAP diet.
Can You Make This Peruvian Rice Pudding Recipe with Brown Rice?▼
Rice is rice, there are a number of kinds of rice and yes, brown rice can be used to prepare this dessert. However, depending on the type of rice, the texture, flavor and even the aroma of the dish will be affected. Talking strictly about brown rice versus white rice, making this rice pudding with brown rice will have a nuttier, chewy texture, as compared to the milder, softer texture from white rice.
It will also take much longer for brown rice to become soft and cook to the desired consistency so ensure to keep an eye on the moisture level and add more milk or water as you see fit.
How to Adjust the Texture Of this Peruvian Rice Recipe▼
Amount of liquid and cook time will decide how thick or thin the pudding is. Using more liquid and cooking for a shorter time will result in a thinner pudding. While cooking for a longer time will result in a thicker pudding. Vis a vis if lesser liquid is used. Just keep in mind to use the least amount of liquid needed to cook the rice thoroughly until soft.
Type of rice, will change the texture, flavor and aroma of the pudding. Experiment with various types and make sure to rinse the rice thoroughly to see what you prefer more.
Different types of milk or cream will help make the pudding more or less creamy. The richer and thicker the milk, the creamier the pudding, while thinner milk like low fat coconut milk or skim milk will result in a thinner pudding.
Tips for a Creamy Peruvian Rice Pudding
- Rinsing the rice is an important step to ensure any excess starch has been washed away. This will result in a creamier texture, as opposed to sticky if the rice is not washed well.
- For a more traditional recipe, use a combination of milk, condensed milk and evaporated milk after cooking the rice in the aromatic water.
- For a creamier texture and flavor, you can use a combination of whole milk, coconut milk, coconut cream and half and half cream. You can even cook the rice in whole milk instead of water.
- Cook the pudding over low heat and stir often to cook it evenly.
Equipment Needed for This Peruvian Arroz con Leche Recipe
- Pot
- Serving bowl
- Cutting board
- Sharp chef’s knife
- Measuring spoons
- Measuring cups
- Ramekins
- Microplane
- Peeler
- Parchment paper
- Baking tray
- Spatula
Ingredients for Arroz Con Leche
You can see all ingredient quantities by scrolling to the bottom of the post for the FULL PRINTABLE RECIPE CARD, or you can press the “Jump to Recipe” button. You will also be able to save the recipe and scale the recipe based on how many portions you want to make. I encourage you to make a large batch as this one-pot dessert is great to make for a crowd without a big mess!
- Rice: Gotta have rice to make a rice pudding! Traditionally, this rice pudding is made with long-grain rice, which makes basmati rice or jasmine rice excellent options. Feel free to use whatever white rice you have on hand though! As I discuss in my Make Cooking Fun!! free motivational guide to explore your potential in the kitchen, you should have an awareness of what’s in your fridge and pantry and use up those ingredients before going out of your way to get new stuff! Of course if something is absolutely crucial to make a recipe then go get it, but pretty much any white rice here will work, you’ll just get different textures and slightly different tastes. If you have a medium grain white rice on hand such as arborio rice or bomba, then be sure to give that a go!
- Milk: For the creamiest results, I recommend you use whole milk. If you have a lower fat milk, you can also add in some cream.
- Coconut milk: Full fat coconut milk will make this rice pudding really rich and creamy, making up for the lack of sweetened condensed milk that you typically see in the recipe!
- Water: Water to cook the rice.
- Maple syrup: I really love to add maple syrup as a natural sweetener, so I’m going to use that here! Typically, granulated white sugar is used, so if you’ve got that go for it!
- Vanilla extract: A little splash will really bring out the other flavors in our rice pudding. Of course this is optional, but I always love to use vanilla to enhance my dessert recipes.
- Lemon: We’ll peel a bit of the lemon rind to add some nice citrus that will complement all the sweetness!
- Salt: A pinch to unlock all of the flavors going on in our amazing rice pudding!
- Cinnamon stick: The classic spice in here that is absolutely essential!
- Ginger: One small piece of ginger to add some freshness. You can use ground ginger if you don’t have fresh, but the flavor won’t be as potent.
- Star anise: Adds a bit more fragrance, which is a personal touch of mine!
- Nutmeg: You can grate whole nutmeg or use ground nutmeg for garnish.
- Ground cinnamon: A dash for garnish when serving.
How to Make the Best Arroz con Leche
Rinse the rice under cold water until the water runs clear. Soak the rice with water and let it soak for at least 30 minutes.
Meanwhile, preheat the oven to 350 F and once hot, add the pecans to a baking sheet and bake for 5-10 minutes, or until the nuts are lightly roasted. Alternatively, you can lightly roast the nuts on a pan on the stovetop. Once roasted, chop roughly and set aside.
In a large pot, bring 4 cups of water to a boil and add the cinnamon stick, star anise, ginger and peels of lemon. Boil for 2-3 minutes or until the water is fragrant and has changed color.
Drain the soaked rice and add to the pot of water. Stir well and bring the water back up to a boil. Reduce heat to low and cover the pot. Let the rice cook for 15-20 minutes.
Once the rice is cooked, discard the whole spices and lemon peel. Add the milk, coconut milk, vanilla extract, maple syrup and a pinch of salt. Stir until everything is well combined. Turn the heat to medium-low and cook for 15-20 more minutes, stirring frequently, until the mixture thickens and the rice is tender.
If using raisins, add them in the last 5 minutes of cooking. Once you are able to see the bottom of the pot easily while stirring the pudding around, you can take it off the heat.
Taste and adjust for sweetness with maple syrup. Add ground cinnamon, freshly grated nutmeg.
You can serve the rice pudding immediately or chill it in the refrigerator before serving. Top with coconut flakes and chopped pecans.
Enjoy!
Variations
The traditional Peruvian style of Arroz Con Leche is made with evaporated milk and condensed milk. However, as you can see, I’m substituting the evaporated milk and condensed milk for coconut milk.
The combination I’m using ensures that this is lactose-free, which is a benefit to those who are lactose-intolerant. At my grocery store, I’ve been unable to find lactose-free evaporated milk and condensed milk. If you want, you can actually make your own Lactose-Free Sweetened Condensed Milk, but I just didn’t have the time to do that before making this recipe!
With that being said, because my coconut milk is unsweetened, we’ll need to add more sweetener than typical to compensate for the sweetened condensed milk.
- Vegan: you can use your favorite non-dairy milk. You may want to use entirely coconut milk as this will provide the creamiest results. However, if you’re going to use a thinner non-dairy milk such as oat milk or almond milk, then reduce the ratio of milk to coconut milk to try to achieve a similar thickness.
- Sweetener: Your favorite sweetener will work here, either powdered or liquid. You could try brown sugar, coconut sugar, or cane sugar for natural powdered options. Of course, nothing is wrong with some good old table sugar. You can use zero calorie sweeteners such as Stevia or Splenda if you really want to. For liquid sweeteners, honey or agave syrup.
- Other mix-ins: In addition to cinnamon stick, I’ve also added star anise. Other good mix-ins could be raisins or other dried fruits, rum or whiskey, or ground or whole clove. Add your mix-ins when you’ve added the water before cooking the rice.
Topping Ideas
I’ll be topping my rice pudding with toasted pecans and coconut flakes. The typical way to top it is with raisins, but I really don’t like them! Here are some other ways you can top your delicious rice pudding to make it your own!
- Nuts: Chopped almonds, walnuts, cashews, or pistachios.
- Sweetener: Honey, maple syrup, brown sugar, or agave nectar.
- Caramel sauce: Use your favorite store-bought caramel sauce or make your own!
- Fruit: Chopped apples or pears.
- Mini chocolate chips
can i make This in advance?▼
For sure you can, making this recipe a fantastic dessert to prepare for a crowd! Because you can serve the rice pudding hot or cold, if you’re on team cold then making it early and having it ready in the fridge for you is the perfect idea! This recipe will make a big batch, so you’ve got plenty of opportunities to experiment with which serving temperature is your favorite.
Place any leftovers into an airtight container in the refrigerator. You can this in the fridge for 3 to 4 days, as this is the lifespan of cooked rice.
Reheating
This can easily be reheated over the stove or in the microwave. To reheat in the microwave, heat for about 2-3 minutes, stirring every minute to ensure it is evenly warmed through. For the stove, transfer to a sauce pan or pot and heat on medium-low until the pudding has been completely warmed through, stirring occasionally.
No need to have it hot though! If you want a chilled rice pudding, then be sure to try it out! Let me know in the comments how you serve your rice pudding!
Other Delicious Pudding Recipes!
- Sooji Halwa: This is an Indian rice pudding made with semolina and milk.
- Carrot Halwa: An Indian carrot pudding with milk! It’s totally kid-friendly to help them get in their veggies in a sweet way!
- Instant Pot Rice Kheer: Indian rice pudding made with the help of the Instant Pot!
- Seviyan Kheer: Indian pudding made with vermicelli and milk! You can have it super thick or soupy, hot or cold!
- Pumpkin Banana Bread Pudding: A satisfying bread pudding that’s perfect for fall! You’ll love the gooeyness of the bananas here with soft Texas bread!
- Brioche Bread Pudding with Whiskey Caramel Sauce: Brioche bread is just so soft and fluffy, making it perfect for bread pudding! Paired with a dark whiskey caramel sauce, this adult dessert is sure to be a hit at your next party!
Arroz Zambito: The Peruvian Version Made With Chancaca
If you want to go further into the Peruvian side of this dessert, there is a close cousin worth knowing about. Arroz zambito is the same rice pudding built on chancaca instead of white sugar, and in Peru the two are sold side by side — you will often see a tray of each, one pale and one dark brown, at the same stall.
Chancaca is unrefined whole cane sugar, sold in solid discs or cones that you break up and dissolve rather than spoon out. Because nothing has been stripped out of it, it keeps the molasses that refining removes, and that is what gives arroz zambito both its color and its deeper, almost toffee-like flavor. If you cannot find chancaca where you are, panela and piloncillo are the same thing under different names across Latin America, and jaggery works too — I keep it in the house anyway for Indian cooking, and it behaves the same way here.
To take this recipe in that direction, use chancaca in place of the maple syrup, dissolving it into the milk stage rather than adding it at the end, and let the pudding cook out those last fifteen to twenty minutes as written. Everything else stays the same. A couple of things happen naturally as a result: it comes out noticeably darker, it is a little less sweet than the sugar quantity would suggest because unrefined sugar carries more bitterness alongside it, and the coconut milk here reads as more of a background note than it does in the pale version.
The traditional Peruvian version also leans harder on whole spices during the boil, which suits the method already in the recipe — the cinnamon stick, star anise and lemon peel go into the water before the rice, so anything else you want to add goes in at that same moment. Cloves are the classic addition here, and Peruvians will often add two or three whole ones to the same pot, and nuts and raisins, which the recipe already offers as toppings, are frequently stirred through arroz zambito rather than scattered on top.
If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Creamy, comforting Arroz Con Leche made the Peruvian way. This easy rice pudding blends coconut milk and warm spices into a rich dessert you will want to make again and again.
Stovetop
Rate this recipe ✦
10 min
Prep
45 min
Cook
30 min
Rest
1 hr 25 min
Total
6
servings
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
For cooking the rice
For the pudding
Instructions
- 1
Rinse the rice under cold water until the water runs clear. Soak the rice with water and let it soak for at least 30 minutes.
Rinse the rice under cold water until the water runs clear. Soak the rice with water and let it soak for at least 30 minutes.
- 2
Meanwhile, preheat the oven to 350 F and once hot, add the pecans to a baking sheet and bake for 5-10 minutes, or until the nuts are lightly roasted. Alternatively, you can lightly roast the nuts on a pan on the stovetop. Once roasted, chop roughly and set aside.
Meanwhile, preheat the oven to 350°F (177°C) and once hot, add the pecans to a baking sheet and bake for 5-10 minutes, or until the nuts are lightly roasted. Alternatively, you can lightly roast the nuts on a pan on the stovetop. Once roasted, chop roughly and set aside.
- 3
In a large pot, bring 4 cups of water to a boil and add the cinnamon stick, star anise, ginger and peels of lemon. Boil for 2-3 minutes or until the water is fragrant and has changed color.
In a large pot, bring 4 cups of water to a boil and add the cinnamon stick, star anise, ginger and peels of lemon. Boil for 2-3 minutes or until the water is fragrant and has changed color.
- 4
Drain the soaked rice and add to the pot of water. Stir well and bring the water back up to a boil. Reduce heat to low and cover the pot. Let the rice cook for 15-20 minutes.
Drain the soaked rice and add to the pot of water. Stir well and bring the water back up to a boil. Reduce heat to low and cover the pot. Let the rice cook for 15-20 minutes.
- 5
Once the rice is cooked, discard the whole spices and lemon peel. Add the milk, coconut milk, vanilla extract, maple syrup and a pinch of salt. Stir until everything is well combined. Turn the heat to medium-low and cook for 15-20 more minutes, stirring frequently, until the mixture thickens and the rice is tender.
Once the rice is cooked, discard the whole spices and lemon peel. Add the milk, coconut milk, vanilla extract, maple syrup and a pinch of salt. Stir until everything is well combined. Turn the heat to medium-low and cook for 15-20 more minutes, stirring frequently, until the mixture thickens and the rice is tender.
- 6
If using raisins, add them in the last 5 minutes of cooking. Once you are able to see the bottom of the pot easily while stirring the pudding around, you can take it off the heat.
If using raisins, add them in the last 5 minutes of cooking. Once you are able to see the bottom of the pot easily while stirring the pudding around, you can take it off the heat.
- 7
Taste and adjust for sweetness with maple syrup. Add ground cinnamon, freshly grated nutmeg. You can serve the rice pudding immediately or chill it in the refrigerator before serving.
Taste and adjust for sweetness with maple syrup. Add ground cinnamon, freshly grated nutmeg. You can serve the rice pudding immediately or chill it in the refrigerator before serving.
- 8
Top with coconut flakes and chopped pecans.
Top with coconut flakes and chopped pecans.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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