Arroz Con Leche Recipe Video

Here’s a nice and easy dessert that is very popular in our household. It can be served warm, at room temperature or cold. I like to make mine and put it into ramekins which I cover and put in the fridge. That way it keeps for a few days and is handy when someone wants a snack or dessert after a meal. Many people like raisins in their rice pudding but my family will only eat raisins out of the package so I don’t bother putting them in. Finally, to make this creamier use a short grain rice.


Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Short grain rice1 Cup (16 tbs)
 Milk3 Cup (48 tbs)
 Water1 Cup (16 tbs)
 Cinnamon sticks2
 Condensed milk16 Ounce (2 Cans, 8 Ounce Each)
 Vanilla1 Teaspoon
 Ground cinnamon1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 405 Calories from Fat 92

% Daily Value*

Total Fat 10 g16%

Saturated Fat 6.3 g31.5%

Trans Fat 0 g

Cholesterol 37 mg

Sodium 141.6 mg5.9%

Total Carbohydrates 68 g22.6%

Dietary Fiber 1.3 g5.1%

Sugars 47.2 g

Protein 11 g22.6%

Vitamin A 6.4% Vitamin C 3.3%

Calcium 35.4% Iron 7.4%

*Based on a 2000 Calorie diet


Place the milk, water, rice and cinnamon sticks into a pot.
Bring the milk to a slow simmer and cook, uncovered, for 20 minutes. Stir the rice a couple of times during cooking but make sure to remove the thin film that builds on top before doing so.
Remove the cinnamon sticks and add the condensed milk and the vanilla. Cook the pudding for another 10 minutes, stirring occasionally.
Turn off the heat and portion the pudding into ramekins.
Sprinkle with ground cinnamon.
Serve them warm or cool them down and cover the ramekins with plastic wrap and refrigerate them.

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Editors Review

Are you upset that the rice pudding does not come out as thick and creamy as it should? Watch this video, the chef shares her recipe to make nice thick and creamy rice pudding. Rest of the recipe is almost the same.