Arroz con leche — rice with milk — exists across every Spanish-speaking country and is one of the most comforting desserts on earth. The Colombian version is made with short-grain rice slow-simmered in whole milk with butter, cinnamon stick, and condensed milk until the starch dissolves into a thick, creamy pudding. Served warm or cold, dusted with ground cinnamon. The fat is entirely butter and full-fat milk — no cream needed, no seed oils anywhere.
Serves 6 · Prep 5 min · Cook 40 min
Ingredients
- 200g short-grain or arborio rice
- 1 litre whole milk
- 200ml condensed milk
- 30g unsalted butter
- 1 cinnamon stick
- Zest of 1 lemon
- Pinch of salt
- Ground cinnamon to serve
Method
- Combine rice, whole milk, cinnamon stick, lemon zest, and salt in a heavy pot.
- Bring to a gentle simmer over medium-low heat, stirring frequently.
- Cook 30-35 minutes, stirring constantly, until rice is very soft and the pudding is thick.
- Add condensed milk and butter. Stir through.
- Cook 5 more minutes until creamy and thick.
- Remove cinnamon stick. Pour into bowls or a dish.
- Dust generously with ground cinnamon. Serve warm or cold.
Can I use long-grain rice?
Short-grain rice releases more starch and produces a creamier, thicker pudding. Long-grain works but the result is thinner and less satisfying.
Why condensed milk?
Condensed milk adds sweetness and contributes to the creamy texture through its concentrated milk solids. Adjust quantity to taste — less produces a less sweet result.
Can I make it dairy-free?
Full-fat coconut milk (the canned version, not the carton) and coconut cream are excellent substitutes, producing a Southeast Asian-influenced rice pudding.
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Storage and Reheating
Store in a sealed glass container in the refrigerator for up to 4 days. The rice will absorb more liquid as it sits — add a splash of whole milk when reheating over low heat and stir until the original texture returns. Do not microwave at full power; it dries the rice out.
Recipe Variations
- Coconut milk variation — replace half the whole milk with full-fat coconut milk for a Caribbean-style arroz con leche with a subtle tropical note
- Spiced variation — add 2 cardamom pods and a strip of orange zest with the cinnamon stick during cooking for an Andean-spiced version
- Adjust the fat — this recipe works equally well in ghee, lard, or grass-fed butter if grass-fed butter is unavailable. Each fat produces a slightly different flavour profile; grass-fed butter gives the most historically accurate result.
What to Serve With Arroz con Leche
Arroz con leche is traditionally served on its own as a dessert or afternoon snack, warm or cold. A pinch of ground cinnamon on top is the standard finish. In Colombia it is also served alongside fruit or with a cup of tinto (strong black coffee).
Can I use brown rice?
You can, but the cooking time increases to approximately 45-50 minutes and the texture is less creamy. White short-grain or medium-grain rice gives the traditional thick, pudding-like result.
Why does my arroz con leche turn out too thick?
It continues to thicken off heat as the starch sets. Remove it from the heat when it looks slightly thinner than your desired final consistency — it will firm up in the bowl.
Is this recipe seed oil free?
Yes. The fat used is grass-fed butter throughout. No seed oil is used at any stage.
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