Arroz con Leche

Name: Arroz con Leche
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Salvadoran
Ingredients: 1 cup long grain white rice; 3 cups whole milk; 1 can sweetened condensed milk; 2 cinnamon sticks; Zest of 1 lemon; 1 tsp vanilla extract; Pinch of salt; Ground cinnamon for serving; Raisins optional

Arroz con Leche (ah-ROS kon LEH-cheh)

Salvadoran Rice Pudding

⏱ Prep Time 45 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 288 kcal

Creamy cinnamon-spiced rice pudding made with whole milk and condensed milk, served warm or cold with a generous dusting of ground cinnamon.

Nutrition & Info

Protein 6.0g

Carbs 48.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

heavy saucepan wooden spoon measuring cups

Presentation Guide

Vessel: small bowl or cup

Garnishes: ground cinnamon, cinnamon stick

Accompaniments: coffee

Ingredients

1 cup long grain white rice
3 cups whole milk
1 can sweetened condensed milk
2 cinnamon sticks
Zest of 1 lemon
1 tsp vanilla extract
Pinch of salt
Ground cinnamon for serving
Raisins optional

Instructions

1
Cook rice in two cups of water with cinnamon sticks until water is absorbed and rice is tender, about fifteen minutes.
2
Add whole milk gradually, stirring frequently over medium-low heat. Let the rice absorb the milk slowly, about fifteen minutes.
3
Stir in condensed milk, lemon zest, vanilla, and salt. Continue cooking and stirring until thick and creamy, about ten more minutes.
4
Remove cinnamon sticks. The pudding should coat the back of a spoon and be thick but still pourable.
5
Serve warm in bowls with a generous dusting of ground cinnamon. Can also be refrigerated and served cold.

💡

Did You Know?

In El Salvador, arroz con leche is traditionally made in large pots for community events and church celebrations, with each cook guarding their secret ratio of milks.

Chef's Notes

Equipment Tips

heavy saucepan
wooden spoon
measuring cups

Garnishing

ground cinnamon, cinnamon stick

Accompaniments

coffee

The Story Behind Arroz con Leche

Arroz con leche arrived in El Salvador with the Spanish colonizers who brought both rice cultivation and dairy cattle. The dish quickly became a beloved dessert across all social classes, as the ingredients were affordable and the technique straightforward. Salvadoran versions tend to be creamier than their Spanish counterparts, thanks to the addition of condensed milk, a pantry staple across Latin America. The dessert is deeply associated with family comfort and childhood memories.

🕐 Traditionally enjoyed dessert after meals or afternoon merienda 📜 Origins: Colonial Spanish-Salvadoran

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