Arroz con leche is a delicious dessert made with short rice, water, sugar, milk, vanilla, and condensed milk.
There are countless arroz con leche recipes out there so thank you for being here. A lot of you guys have enjoyed my pastelitos de guayaba y queso and tres leches french toast so therefore I decided to make another Cuban style dessert. Rice pudding was super popular when I was a kid but for some reason, it has lost its popularity.
It’s such a shame that many restaurants don’t offer rice pudding on their menu. Growing up, I wasn’t a huge fan of rice pudding but that has definitely changed. Rice pudding is one of my current favorite desserts.
What makes classic rice pudding?
Condensed milk is my absolute favorite way of preparing it. Many people don’t include condensed milk and use granulated sugar instead. The condensed milk gives it amazing flavor and gives it more creaminess, it also helps thicken it up very nicely.
My Cuban grandmother includes raisins, eggs, rum, and fresh lemon zest in her arroz con leche but I wanted this recipe to be very simple. I promise this easy arroz con leche recipe truly delivers.
Serve this cold, warm, or at room temperature.
I personally prefer to eat arroz con leche at room temperature.
What should I serve this with?
You can serve it with whipped cream, ground cinnamon, nuts, raisins, shredded coconut, or any type of dried fruit.
Check out these other desserts
Instant Pot Arroz con Leche (Rice Pudding)
- 1 cup short grain rice
- 1 1/4 cups water
- 2 cups whole milk
- 1/4 tsp salt
- 1 tbsp granulated sugar
- 1 can condensed milk
- 1 tsp vanilla extract
- 1 cinnamon stick
- ground cinnamon to taste
- Rinse the rice 2-3 times.
- Add the water, rinsed rice, milk, salt, sugar, and cinnamon stick to the instant pot and stir.
- Seal the lid and press the porridge function. Cook for 20 minutes.
- Once the 20 minutes are up, release all of the steam before opening the lid.
- Stir in the vanilla extract and condensed milk.
- Serve at room temperature or cold.