Arroz con Leche, photo by Sedano'sPhoto by Sedano's

Arroz con Leche

Cuisine: Cuban
Cook Time: 3 hours
Servings: 4 servings
Sprinkle with cinnamon powder or garnish with a cinnamon stick before serving!

Arroz con leche, or Spanish rice pudding, is prepared all throughout Latin America. This rice-based dessert is cooked slowly and is known to be much sweeter than the rice pudding popular in the United States. The cinnamon and cloves in this recipe bring out a wonderful flavor and aroma to the dish.

Get everything you need to make this classic dessert at Sedano's.


  • 1 cup long-grain white rice
  • 2 cinnamon sticks
  • 1 tablespoon Lemon zest
  • 3 whole cloves
  • 4 cups water
  • 1 egg
  • 3 cups whole milk
  • ¼ cup brown sugar
  • 1 can sweetened condensed milk 12-ounce
  • 1 tablespoon vanilla extract
  • 1/2 cup raisins optional
  • salt pinch


  1. Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a large saucepan for 1 hour.
  2. After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook another 10 minutes until the water has evaporated.
  3. While the rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, brown sugar, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until the desired consistency, about 20 minutes.
  4. Serve warm or cold. Garnish with powdered cinnamon.
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