Easy and deliciously creamy Rice Pudding (Arroz Con Leche) is a no fail one pot recipe with minimal ingredients and only 3 steps! An old reader favourite.
Creamy, soft rice pudding filled with a hint of vanilla and cinnamon and juicy sultanas (raisins). The ultimate comfort food! Find out how to make old fashioned rice pudding right at home with our popular family recipe. It gets rave reviews from everyone we serve it to.
The best rice pudding recipe you’ll ever eat!
Old fashioned rice pudding
When made the wrong way, rice pudding can be bland, lacking in flavour and awful in texture — but the way my Colombian mother taught me is a no fail recipe for a successfully creamy pudding so full of flavour. While filling, it’s so addictive that one bowl is never enough.
How To Make Rice Pudding
Since posting this recipe over four years ago, we have seen some interesting recipes for rice pudding. Some use water instead of milk, or rinse the rice before cooking, or even add eggs into a cream mixture. Others call for two or three pots? *Insert shrug*
I like to stick with what has worked in my family for decades… an easy recipe passed on to my mother from generations above her. Our pudding (or Arroz Con Leche) is so easy! Throw all ingredients into a pot, and stir occasionally while cooking until perfectly thick and creamy.
The starch that releases into the milk from the rice ensures the unforgettable creamy texture.
Ingredients for rice pudding
With a handful of easy-to-find ingredients, you’re minutes away from the best pudding of your life.
- Medium grain rice — adds just the right amount of creaminess. Do not use long grain rice or short grain in this recipe, as the texture will be altered.
- Milk instead of cream or water. You can use full fat, low fat or skim. Almond milk also works.
- White sugar — regular or super fine. A good quality sweetener can be used to replace sugar if you wish (Swerve or Natvia).
- Ground cinnamon or a cinnamon stick. Personally, I prefer ground cinnamon.
- Pure vanilla extract provides the right taste in the cream. Please don’t be tempted to use vanilla essence.
- Raisins (Sultanas)Â are optional. You could replace them with chopped dates or leave out the fruit if you wish.
- Condensed milk — my mother’s secret weapon. It adds that something extra to the flavour to the pudding.
- Unsalted butter. The one ingredient that will never be optional for us. Try it. You’ll see what I mean.
Can you make rice pudding with cooked rice?
You, you can, but you will need another recipe for that version. This recipe is made from scratch and is much creamier and tastier than cooked rice versions, as the rice is being cooked right in the cinnamon and vanilla flavours added into the milk.
We always make sure there are some leftovers for breakfast…hot or cold.
From my house to yours, enjoy….
Love desserts? Try these!
Hot Fudge Chocolate Pudding Cake
Pumpkin Cheesecake
Chocolate Crinkle Cookies
Rice Pudding Now On Video!
Rice Pudding (Arroz Con Leche)
Ingredients
- 6 cups milk, (full fat, low fat or skim)
- 1 cup medium grain rice
- 1/4 cup white granulated sugar
- 2 teaspoons ground cinnamon (or 1 cinnamon stick)
- 2 teaspoons pure vanilla extract
- 1/4 cup raisins (or sultanas) (optional)
- 1/2 cup condensed milk (optional)
- 2 tablespoons unsalted butter (optional)
Instructions
- Combine the milk, rice, sugar, cinnamon, vanilla and raisins (sultanas) in a large saucepan. Bring to a boil over medium-high heat, mixing occasionally.
- Reduce heat to low and cook, stirring occasionally while scraping the base and sides of the pan with a wooden spoon, until thick and creamy (about 15-20 minutes).
- Once rice is soft and cooked through, mix in the condensed milk and butter. Add 1/4 cup extra milk ONLY if needed to achieve your desired consistency.
- Pour the rice among serving bowls; sprinkle with extra ground cinnamon (or cinnamon sugar), and raisins (or sultanas). Serve immediately.
Tamara says
This is it! Used to go to this restaurant when I was a little girl and ordered the rice pudding every time. I’ve been searching for a similar recipe ever since. Forty years later my search is over. I think the condensed milk was the secret ingredient. Thank you!
Carol says
The Best Rice Pudding I ever made. So easy and delicious
Lidia Kobal says
Hi I’m just about to make this recipe, I will let you know how it turned out. It’s my first time
Thank you for sharing
Lidiap
Kara Tesoriero says
I did this recipe exactly and my rice came out underdone. The creaminess and flavors were there but the rice was still a little crunchy. Not sure why that happened but I gave this recipe a 5 because I’m sure if the rice was cooked it would be amazing and I think Somehow Thats my fault
Christina Davis says
IT was the same for me and it took a long time to thicken. I ended up cooking it about double the time it called for.
Ginny Reicker says
This is the third recipe that I have tried. First two failed. Thanks for sharing as it turned out wonderful. I didn’t add the condensed milk or butter and it was great.
Alexandra McGrath says
Amazing recipe. Is that calorie count for 1 serving? Or for the entire 8?
Brian S says
One serving.
vivian latham says
can this recipe be made in a slow cooker. thanks vivian
Ingrid says
I just made this for my Colombian parents and they loved it! My Dad’s family sprinkles Cotija cheese on it and it is delicious! Thanks for sharing a wonderful recpe!
Crystal Gribling says
My family loved this, very simple but delicious rice pudding.
Jennifer Diaz says
Adding line zest is also good.
Monique Gutierrez says
This is so good! I made this for my husband today. Half way through I was “OMG! This is alot of milk.” But it turned out awesome! It thickened up towards the last 5 min and as it cooled. ? I used 2% milk and Mexican blend vanilla to add to the warm feeling. Tastes like Christmas! Picky-eater Husband approved. Thank you for this. ???
EARL HOLDER says
Yours sounds good. I make mine with 2 and a half cups half and half and two and a half cups 4 percent milk. I bake mine in the oven in a pan of water. Mom did it that way. I will have to try yours on stove top. I always scald the milk and half and half…
florencio alicea says
Do you recommended rinsing the rice first?
Karina says
I like to but that is just a preference and not necessary.
Eleni says
Could this be done in the crockpot at all?
Karina says
I have not tried it in the crock pot yet. Let me know how you like it! XO
Sara says
What will long grain rice do to the texture because that’s all I have
Karina says
It will change it a bit but it will still taste great!
Ingrid says
I’m Colombian and my dad LOVES rice pudding!! I’ve never seen this recipe but it sounds like my long gone Abuelita’s recipe! I’ll be making this one for sure! Thanks for sharing it!
Karina says
That is great to hear! Thank you for sharing! Enjoy your pudding!
Kathleen says
The condensed milk you use, is that sweetened condensed milk?
Karina says
Sweetened condensed milk would be great. It is optional so if you do not have it you can leave it out too. XO
marie birchby says
I love rice pudding, can’t wait to try this recipe.?
Jane says
Do you use Eagle Brand condensed milk or evaporated milk?
Karina says
I use the Eagle Brand Condensed Milk. Hope that helps! XO
Savannah says
Do you think this will be okay in the fridge for a couple days?
Karina says
Yes! It’s fine when we refrigerate them up to 2 days 🙂
Thalia @ butter and brioche says
I love rice pudding.. and it definitely brings back many childhood memories. Thanks for reminding me how delicious it is Karina, I must make this cinnamon and raisin rice pudding this Christmas!
Karina says
Oh youre very welcome Thalia! Xx