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Rice Pudding Recipe - Arroz con Leche

User Rating 3 Star Rating (2 Reviews)


Arroz con leche
Cuponeando/Flickr/CC BY-ND 2.0
This is a typical and very popular dessert that, served in households all over Spain. It is rich and sweet with a touch of lemon flavor. It is a very easy recipe and can be served warm or cold. Leftovers are great for breakfast! A delicious variation from the region of Asturias appears at the end of the recipe.

Cook Time: 30 minutes

Total Time: 30 minutes


  • 2 cups milk
  • 1 1/2 cups medium grain or pearl rice
  • 1/2 cup granulated sugar
  • 1/2 stick unsalted butter or margarine
  • peel of 1/2 lemon
  • 1 cinnamon stick
  • 1-2 tsp ground cinnamon


Pour approximately 3 cups of water in a large pot and bring to a boil. When it begins to boil, add the rice. Reduce heat a bit and simmer for about 10 minutes. Turn off burner and allow rice to sit in pot of water.

Pour milk into another large pot and add sugar. Turn burner on low to medium heat. Stir until sugar is completely dissolved. Bring milk to a boil over medium heat, being careful that it does not boil over. While you are waiting for the milk to boil, drain the water from the rice.

Once the milk boils, add drained rice, butter, cinnamon stick and lemon peel. Allow to gently boil for about 15-20 minutes, until rice is soft. Remove cinnamon stick and lemon peel. Remove from heat and pour rice pudding into a serving dish. Sprinkle the top with ground cinnamon. Allow to cool for 15 minutes before serving because the mixture retains the heat.

Arroz con leche can be served warm or cold. If you want to serve it cold, allow the rice mixture to cool down in the serving dish for 20 minutes, then refrigerate at least 1 hour.

In the region of Asturias in Northern Spain, this dish is served with a crust of carmelized sugar on top. The traditional method for forming the crust is to liberally sprinkle sugar on top, then place a very hot iron on top of the rice to caramelize or burn it. You can accomplish the same thing by sprinkling the top with sugar and placing the dish under the broiler for a few minutes until sugar is carmelized.

User Reviews

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 4 out of 5
Sweet and Simple, Member IsabelaCastilla

My mom and her sisters made this all the time when I was growing up and I loved it. I tried this recipe and it turned out just as I remembered. This dessert is great for fall and winter. Another reviewer said it was very sweet, but I did not think so. If you don't want it so sweet, cut the sugar in half and that should do it.

48 out of 50 people found this helpful.

See all 2 reviews

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