Arroz con Leche Uruguayo

Name: Arroz con Leche Uruguayo
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Uruguayan
Ingredients: 200g short-grain rice; 1 liter whole milk; 200g sugar; 1 cinnamon stick; Zest of 1 lemon; 1 tsp vanilla extract; Ground cinnamon for dusting

Arroz con Leche (ah-RROHS kohn LEH-cheh)

Uruguayan Rice Pudding

⏱ Prep Time 50 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 255 kcal

A creamy, cinnamon-scented rice pudding slow-cooked in milk until the grains swell and release their starch into a luscious, thick custard, served cold with a dusting of cinnamon.

Nutrition & Info

Protein 6.0g

Carbs 42.0g

Fat 7.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

heavy saucepan wooden spoon

Presentation Guide

Vessel: ceramic bowl

Garnishes: ground cinnamon, lemon zest curl

Accompaniments: dulce de leche drizzle

Ingredients

200g short-grain rice
1 liter whole milk
200g sugar
1 cinnamon stick
Zest of 1 lemon
1 tsp vanilla extract
Ground cinnamon for dusting

Instructions

1
Rinse rice briefly under cold water. Drain well.
2
Combine rice, milk, cinnamon stick, and lemon zest in a heavy saucepan.
3
Bring to a gentle simmer over medium-low heat, stirring frequently.
4
Cook for 35-40 minutes, stirring often to prevent sticking, until rice is very tender and mixture is thick and creamy.
5
Stir in sugar and vanilla. Cook 5 more minutes.
6
Remove cinnamon stick and lemon zest. Pour into serving dishes.
7
Chill thoroughly. Dust generously with ground cinnamon before serving.

💡

Did You Know?

Uruguayan grandmothers (abuelas) are fiercely protective of their arroz con leche recipes, and family debates about the correct thickness — spoonable vs. pourable — can last generations.

Chef's Notes

Equipment Tips

heavy saucepan
wooden spoon

Garnishing

ground cinnamon, lemon zest curl

Accompaniments

dulce de leche drizzle

The Story Behind Arroz con Leche Uruguayo

Arroz con leche arrived with Spanish colonists and became a beloved Uruguayan comfort dessert. Unlike some Latin American versions, Uruguayan arroz con leche is traditionally served cold and extra thick, almost solid enough to slice. It appears at family dinners, school canteens, and every traditional restaurant.

🕐 Traditionally enjoyed dessert, afternoon snack 📜 Origins: Spanish colonial origin, adapted regionally

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