DessertsEasy

Mexican Rice Pudding

Name: Mexican Rice Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 500 ml Water; 200 g Rice; 1 tsp Ground cinnamon; 1 tsp Vanilla extract; 1 lata (397 g) Condensed milk; 1 litre Whole milk; 50 g Raisins; 1 Cinnamon stick

55 min (10 prep + 45 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Creamy cinnamon rice pudding with condensed milk and raisins.

About this recipe

Arroz con leche is Mexico's ultimate comfort dessert: plump rice simmered slowly in whole milk with a cinnamon stick, sweetened with condensed milk and studded with raisins. Served warm or chilled with a dusting of ground cinnamon, this homely pudding is a staple at family meals and celebrations alike.

History & Origin

Rice pudding has its roots in medieval Arab cuisine and arrived in Mexico through Spanish colonisation in the sixteenth century, when rice was already a common ingredient on the Iberian Peninsula. In Mexico it was enriched with condensed milk, Ceylon cinnamon and raisins, distinguishing it from European versions with its creamier texture and more pronounced sweetness. It is considered the quintessential grandmother's dessert and holds a special place in the affective memory of Mexicans, associated with family afternoons and comforting snacks. It is served warm or cold in clay bowls sprinkled with cinnamon, and in some northern regions chopped walnuts or desiccated coconut are added.

Estimated cost

£11.61

Total cost

£1.94

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

250

Calories

Protein

42g

Carbohydrates

Fat

Fibre

80mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Rinse the rice under cold running water until the water runs clear. This removes excess starch and stops it becoming sticky.
2
In a medium saucepan, bring the 500 ml of water to the boil with the cinnamon stick. Add the drained rice, reduce the heat to medium-low and cook with the lid on for 15 minutes until the rice has absorbed most of the water.
💡 Avoid stirring the rice too much while it cooks in water, as this breaks the grains.
3
Gradually pour in the whole milk, stirring gently. Cook uncovered over a low heat for 20 minutes, stirring every 3-4 minutes to prevent it sticking to the bottom.
4
Stir in the condensed milk and the teaspoon of vanilla. Mix well and continue cooking over a low heat for a further 10 minutes, stirring frequently. The rice should be creamy but not dry.
💡 The rice thickens considerably as it cools, so take it off the heat while it still has a slightly loose consistency.
5
Add the raisins during the last 5 minutes of cooking so they plump up and soften.
6
Remove from the heat, discard the cinnamon stick and serve in individual bowls. Dust with ground cinnamon. Equally delicious served warm or chilled from the fridge.