Our Good Life participates in affiliate marketing and other forms of advertising. We only recommend products and services we believe in and think they will be of use to you.

What about a delicious, creamy Arroz con Leche?

The use of rice as food has more than 3 millennia of tradition and there are a horizonless number of dishes that can be prepared with this cereal.

It's said that the consumption of rice began in China in ancient times, and as a result of marketable and artistic exchanges, this cereal was introduced in Europe by the Arabs after the Iberian subjection. It wasn't until the 15th century that rice arrived in America in the form of a catered rice pudding.

For this post, we bring you a review of what an Arroz con Leche is, where we will tell you about its variations according to each country and how to make it.

Before you start to read this next section, you can read an Arroz con Leche recipe that we assure it will like to you. Click the next link to have a look:  https://mahatmarice.com/recipes/arroz-con-leche/

Arroz con Leche: a succulent cate with many names around the world

Rice pudding or Arroz con Leche is a dish made with rice usually cooked in whole milk and it's a deeply embedded food in Latin America, where each country has its recipe. In addition, this dish transforms cooking into a family exertion. It's a veritably common custom to get together during breakfast or regale to eat this dish.

Then we tell you about its different variants.

What's the difference among the different recipes in Latin American countries?

In Latin America, there are numerous performances of this succulent cate. Below, we will explain about them

Mexican Arroz con Leche

Compared to the Spanish recipe, the Mexican recipe has only subtle differences. Still, in some cities, the raisins used to cover this dessert are occasionally flamed in original drinks similar to tequila or mezcal to give it a touch of flavor.

Peruvian Arroz Con Leche

In Peru, it's customary to combine rice pudding with mazamorra, being called Clásico (in reference to the  Alianza Lima vs Universitario de Deportes soccer clubs match); or El Combinado, when it's served half and half. There is also the Peruvian flag or Bandera, when the rice pudding is served in between two portions of mazamorra.

Argentinian and Uruguayan Arroz con Leche

In Argentina and Uruguay, Arroz con Leche is used to be accompanied by dulce de leche (a sort of milk caramel) or cinnamon.

Cuban Arroz con Leche

In the Cuban recipe, a fresh step is added before cooking the rice. This step consists of soaking the rice for at least two hours before cooking it with the milk so that the grains are tender.

This step is considered one of the stylish secrets of Latin American cookery for this dish.

Colombian Arroz con Leche

The Colombian recipe has an added special component. Like risotto, to achieve a redundant delicate and satiny pudding texture, a little amount of butter is added to the rice.

Puerto Rican Arroz con Leche

Although in Puerto Rico cinnamon stick isn't used on the milk during cooking, the rice and the component list are shorter. The result is a succulent meal and the addition of butter makes this cate win a singular flavor and texture.

Recipes from other countries

In Italy, this rice pudding is flavored with orange peel. Butter is also added to Arroz con Leche in Iceland; in Germany, it's common to eat it accompanied by apples; in France, caramel is its characteristic ingredient; and in Norway, almonds and cherry are the two most common ingredients to accompany.

In Asturias, Spain, it's used to serve it with sugar burned in a hot iron, so that the top is caramelized and brittle (known as requemado).

In India, there are two meal that are very looked alike and have the same ingredients of the Arroz con Leche: Phirni and Kheer. The only difference between them is that Phirni is made with ground rice and it includes nuts.

Also, in Caribbean and island countries, it's usually made with coconut or condensed milk, and in Iran, it's cooked with saffron.

A recipe you will love to make

Here is a succulent form for making this delicious rice pudding at home and we assure you that it will please your kids' taste!


        1 cup of rice.

        2 cups of water.

        2 cups of whole milk or milk of your choice.

        2 cinnamon sticks.

        1 teaspoon lime zest.

        1 ½ cups sugar.

        1 ½ cups raisins.

        ground cinnamon.


1.       Wash the rice in cold water until the water runs clear. Drain the redundant water and then, in a medium saucepan, bring the water to boiling.

2.       Cook the rice with the milk over heat for 15 minutes, uncovered. After this time, add the milk, cinnamon stick, lime tang, and sugar and cook over medium heat.

3.       After 10 minutes, return the pot to low heat. Cook, stirring sometimes, for 15 minutes. When the rice is done, remove the cinnamon sticks.

4.       Serve garnished with raisins and ground cinnamon.

Tips and advice

You can customize your dish by adding your favorite topping. You can choose between shredded coconut, white chocolate chips, nuts, peach pieces, strawberries, or dark chocolate, which will give it a special touch.

In case you do not have lime zest on hand, you can use orange or lemon tang to keep a touch of citrus in the blend. Citrus flavors are crucial to balance the sweet constituents.

Another trick you can apply is to use similar round-grain rice like Arborio. Also, do not stop stirring the mixture while cooking; you can use a rustic or silicone ladle so as not to break the texture of the rice and protect the bottom from burning.


Would you like to comment?

Welcome! If you liked what you read, please take a moment to share by tweeting, pinning or yumming! Much appreciated!