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Spanish rice pudding in a clay bowl.. Spanish arroz con leche recipe.

Spanish Arroz con Leche Recipe

This creamy Spanish arroz con leche recipe is my mother-in-law's favorite. It's Spanish rice pudding done right!
5 from 9 votes
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Course: Dessert
Cuisine: Spanish
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 329.48kcal


  • 1 cup of short grain rice Arroz Bomba is what I use in Spain but Arborio also works well.
  • 1-2 wide slices of lemon rind
  • 1 stick of cinnamon
  • 1 teaspoon of ground cinnamon
  • 1 pinch of salt
  • 4 ¼ cups of whole milk (1 liter) you can substitute non-dairy milks if desired
  • Sugar to taste


  • Rinse the rice under cold water and then put it in a saucepan over a medium heat, just barely covered with water (you could also cover it with milk for even creamier arroz con leche).
    Making arroz con leche in a big pot with lemon rind and cinnamon.
  • Add the cinnamon stick and lemon rind. Stir continually until all of the water is absorbed.
    Cooking arroz con leche in a large pot
  • Add milk about ½ cup at a time, stirring each time until all is absorbed. Continue adding up to the whole liter of milk, stirring continuously.
    Arroz con leche cooking in a large metal pot.
  • When is seems creamy enough, taste to make sure the texture of the rice is correct. Some prefer it al dente and others like it very cooked (almost mushy).
    Arroz con leche in a wooden spoon
  • When it is to your liking, turn off the heat and add a pinch of salt and dash of cinnamon. Then, add the sugar a few tablespoons at a time until it is sweet enough for you. Enjoy warm or let cool.
    Finished arroz con leche in a wooden spoon
  • Sprinkle a bit more cinnamon on top to decorate!
    Homemade arroz con leche in a clay dish


  • Always use whole milk for the best flavor and texture. If you must substitute, use full-fat coconut milk for a different (but equally delicious) version.
  • Use a cinnamon stick (not cinnamon powder) -- except for a dash on the top when finished.
  • Don't skip the pinch of salt (sea salt is best).
  • Add the sugar slowly and taste -- if it's too sweet you can't go back!
  • Make it slowly - don't be in a rush. Add the milk little by little and stir, stir, stir! This will make it super creamy.


Calories: 329.48kcal | Carbohydrates: 51.38g | Protein: 11.25g | Fat: 8.45g | Saturated Fat: 4.75g | Cholesterol: 25mg | Sodium: 119.74mg | Potassium: 383.19mg | Fiber: 1.49g | Sugar: 13.82g | Vitamin A: 405IU | Vitamin C: 1.94mg | Calcium: 309.23mg | Iron: 0.52mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!