The Magic of Arroz con Leche: A Cozy Mexican Rice Pudding Recipe

Have you ever tasted a dessert so comforting, so soul-warming, that just one bite felt like a hug from your grandmother? That’s the magic of arroz con leche. This classic Mexican Rice Pudding is the kind of dish that brings people together—whether it’s family gathered around the kitchen table or friends sharing a late-night bowl while reminiscing about childhood memories.

It’s creamy, lightly spiced, and carries the kind of warmth that makes you want to curl up under a blanket and savor every spoonful. But what if I told you this version has a secret twist? One that makes it even more luscious and just a little tropical?

The Heartwarming Tradition of Mexican Rice Pudding

There’s a reason arroz con leche is such a popular dessert in so many households. It’s been passed down through generations, showing up at family dinners, holiday gatherings, and Sunday afternoons when a little extra sweetness is needed. At its core, this Mexican Rice Pudding is all about simplicity—a few pantry staples coming together to create something truly special.

Traditional recipes use milk, sugar, cinnamon, and rice, slowly simmered into a thick, creamy consistency. But today, we’re adding a little twist: coconut milk and a hint of citrus zest. These small changes create a deeper, richer flavor that makes the dish even more irresistible.

What Makes This Arroz con Leche Special?

If you’re used to classic arroz con leche, get ready for an upgrade. This version has all the nostalgic flavors of traditional Mexican Rice Pudding, but the addition of coconut milk brings in a subtle tropical creaminess.

The touch of citrus zest brightens up the dish, making every bite feel just a little more vibrant. And don’t worry, the warm cinnamon flavor still holds everything together, just like abuela used to make.

Tips for the Creamiest, Dreamiest Arroz con Leche

Now, let’s talk about how to make this recipe truly shine. There are a few tricks that will ensure you end up with the creamiest, most flavorful rice pudding every single time:

• Rinse the Rice: Don’t skip this step! Rinsing the rice helps remove excess starch, preventing it from getting gummy.
• Low and Slow: Simmering everything on low heat gives the rice time to absorb all the delicious flavors.
• Stir Often: This prevents the rice from sticking to the bottom of the pot and ensures that every grain gets evenly coated in that rich, sweet goodness.
• Don’t Skip the Citrus: A little strip of orange or lemon zest adds an unexpected pop that makes all the difference.

How to Serve Arroz con Leche

One of the best things about arroz con leche is how versatile it is. You can enjoy it warm or cold, and it can be dressed up or kept simple. Here are a few ideas for serving:

• Traditional & Cozy: Serve it warm, straight from the pot, with a dusting of cinnamon on top.
• Chilled & Refreshing: Let it cool in the fridge and serve it cold on a hot summer day.
• Dressed Up: Add toasted coconut flakes, a drizzle of caramel, or even a handful of chopped nuts for a little extra texture.

Storage Tips for Maximum Freshness

If you somehow end up with leftovers (which, let’s be real, isn’t likely), here’s how to store them properly:

• Fridge: Store in an airtight container for up to 4 days. If it thickens too much, just stir in a little milk before reheating.
• Freezer: Yes, you can freeze it! Portion it out into individual servings, freeze for up to 3 months, and thaw overnight in the fridge.

The Recipe: Coconut Citrus Arroz con Leche

Ingredients:

• 1 cup long-grain white rice
• 2 cups water
• 1 cinnamon stick
• 1 strip of lemon or orange zest (avoid the white pith)
• 1 cup whole milk
• 1 cup coconut milk
• 1/2 cup sweetened condensed milk
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)
• 1 teaspoon vanilla extract
• Ground cinnamon for garnish

Instructions:

1. Cook the Rice: In a medium saucepan, combine the rice, water, cinnamon stick, and citrus zest. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer until the rice is tender and most of the water is absorbed, approximately 15-20 minutes.
2. Add Milks and Sweetener: Remove the cinnamon stick and citrus zest from the saucepan. Stir in the whole milk, coconut milk, sweetened condensed milk, and salt. If you’re including raisins, add them now. Increase the heat to medium and cook, stirring frequently to prevent sticking, until the mixture thickens to a creamy consistency, about 20-25 minutes.
3. Finalize the Flavor: Once the desired consistency is reached, remove the saucepan from heat. Stir in the vanilla extract.
4. Serve: Spoon the arroz con leche into serving dishes. Serve warm or chilled, based on your preference. Garnish with a sprinkle of ground cinnamon before serving.

This version offers a delightful twist on the classic arroz con leche by introducing the rich flavor of coconut milk and a subtle citrus aroma, providing a fresh and tropical dimension to the traditional dessert.

Why You Should Make This Right Now

If you’ve never made arroz con leche before, consider this your sign. It’s simple, it’s comforting, and it’s an instant crowd-pleaser. Whether you’re looking to bring back childhood memories, impress your family with a homemade dessert, or just treat yourself to something delicious, this Mexican Rice Pudding is the answer.

And if you’ve made arroz con leche before? Trust me, this coconut citrus twist is worth trying. You just might find yourself making it over and over again—because let’s be honest, can you ever have too much creamy, cinnamon-infused goodness in your life? I don’t think so.

While you’re here, don’t forget to check out our old-fashioned, oven-baked rice pudding recipe!