If you’ve ever craved that comfort-food feeling wrapped up in a creamy, sweet dessert, wait until you try my Spanish Rice Pudding Recipe. This classic Spanish treat—also known as Arroz con Leche—turns simple pantry ingredients into something truly magical. I absolutely love how this turns out: smooth, fragrant, and just the right amount of cozy sweetness that your whole family will go crazy for. Stick around because I’m about to share everything you need to make this dessert an absolute winner in your kitchen.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday items you probably already have at home.
- Made From Scratch: No instant mixes here—just authentic, slow-cooked deliciousness.
- Versatile Dessert: Enjoy it warm, cold, or chilled—perfect any time of year.
- Family Favorite: My loved ones absolutely can’t get enough, and I bet yours won’t either!
Ingredients You’ll Need
The ingredients in this Spanish Rice Pudding Recipe are straightforward, but each one plays an important role. From the creamy whole milk to the aromatic cinnamon and citrus peels, they come together to create that familiar, warm flavor profile. Here’s what you’ll want to have on hand and some quick tips for shopping or substitutions.
- Whole milk: I love using whole milk for that rich, velvety texture that just can’t be beat.
- Sugar: Scant half a cup keeps it sweet but balanced; feel free to adjust to your taste.
- White rice: Short grain rice works best here because it gets nice and creamy when cooked, but medium grain is okay too.
- Lemon peel: Make sure it’s just the peel – no white pith! It adds a bright freshness that’s magical.
- Orange peel: Same as lemon peel, for a citrusy depth that really lifts the pudding.
- Cinnamon stick: This little spice nugget infuses everything with that classic, comforting warmth.
- Cream (optional): Adding a splash at the end makes things ultra creamy if you want to elevate the pudding.
- Ground cinnamon: For serving — because a sprinkle on top just completes the experience.
Variations
Over time, I’ve found that tweaking this Spanish Rice Pudding Recipe is a lot of fun—and you really can make it your own! Whether it’s adding a touch of your favorite spice or switching up the dairy for dietary needs, there’s plenty of room to get creative without losing the soul of the dish.
- Vegan Variation: Swap the milk and cream with coconut or almond milk, but be sure to use a creamy, full-fat version for richness. I’ve tried this several times, and coconut milk adds a lovely twist.
- Spice It Up: Sometimes I toss in a pinch of nutmeg or a star anise with the cinnamon stick to deepen the flavor complexity.
- Extra Creamy: Adding cream is my secret weapon—especially when hosting friends—and it transforms the pudding into something almost decadent.
- Fruit Additions: Some people love tossing in raisins or chopped dried apricots near the end of cooking for a little surprise burst; I recommend soaking raisins first so they plump nicely.
How to Make Spanish Rice Pudding Recipe
Step 1: Start with warming milk and sugar
First things first, pour half of your whole milk along with the sugar into a medium saucepan and bring it up to a gentle boil over medium-high heat. This step is crucial because it dissolves the sugar and starts to thicken the milk slightly. Stir it often here—especially as it nears boiling—to prevent any scorching. Once bubbling, lower the heat and let it simmer for about 10 to 15 minutes. You’ll notice it begins to thicken and become more luscious. This step lays the flavor foundation.
Step 2: Infuse the milk with cinnamon and citrus
While that’s simmering, take another saucepan and combine the remaining milk with the cinnamon stick and strips of lemon and orange peel. Bring this mixture to a boil—this infusion is where the magic happens. The warm spices and citrus oils will soak right into the milk, giving your pudding those unmistakable aromatic layers. Once boiling, add your uncooked rice, reduce heat to low, and let it cook gently for five minutes. This approach ensures each grain absorbs those beautiful flavors right from the start.
Step 3: Combine and cook the pudding
Next, pour the sugared, thickened milk mixture into the saucepan with the infused milk and rice. Now comes the part where patience really pays off. Keep the heat low and stir frequently to prevent sticking or burning on the bottom. I usually cook it for about 15 to 20 minutes here, but keep an eye on your rice—cook it to whatever texture you prefer (creamier or slightly al dente). You’ll want the grains tender and well-coated by that silky mixture. Remove the cinnamon stick and citrus peels before moving to the next step.
Step 4: Finish with cream and chill
If you’re adding cream, stir it in right after you take the pudding off the heat. This makes it luxuriously creamy. Then, pour the pudding into a serving bowl and stir occasionally as it cools to avoid a skin forming on top—that’s a little trick I learned after some trial and error! Once cooled, cover and refrigerate until completely chilled, at least a few hours or overnight. This dessert tastes amazing cold, letting all those flavors settle and deepen.
Pro Tips for Making Spanish Rice Pudding Recipe
- Use Short Grain Rice: I discovered that short grain rice creates the creamiest texture without getting too mushy, making the pudding just perfect.
- Stir Often: Stirring regularly prevents the rice from sticking and burning, especially as the mixture thickens towards the end.
- Avoid White Pith on Peels: Removing only the colorful peel avoids bitterness and keeps the flavor fresh and bright.
- Cool with Stirring: Stir the pudding as it cools to prevent a thick skin from forming —this little trick keeps the texture silky smooth.
How to Serve Spanish Rice Pudding Recipe
Garnishes
Once chilled and ready, I love sprinkling a generous dusting of ground cinnamon on top for that classic Spanish touch. Sometimes, if I’m feeling indulgent, I’ll drizzle a bit more cream or even a splash of cold milk right before serving — it wakes up the pudding beautifully. A few toasted almond slivers or a few fresh berries can also add a nice textural contrast and a splash of color if you want to impress guests.
Side Dishes
This rice pudding shines as a dessert after a hearty meal. I often serve it following Spanish-inspired dinners featuring dishes like garlic shrimp or roasted meats. If it’s a lighter meal, pair it with some fresh fruit or a citrus salad to keep the balance bright and fresh.
Creative Ways to Present
For something fancy, I’ve served the pudding in individual ramekins topped with a dollop of whipped cream and a cinnamon stick as a garnish. On special holidays, adding edible flowers or a dusting of cocoa powder blends tradition with a sprinkled bit of elegance. Layering with fruit compote makes an unexpected, yet delicious, twist that guests always remember.
Make Ahead and Storage
Storing Leftovers
One of the best things about this Spanish Rice Pudding Recipe is that leftovers keep beautifully in the fridge. I store mine in a tightly sealed container and it stays fresh for up to a week. Just remember it thickens as it chills, so before serving leftovers, stir in a splash of milk or cream to loosen up that texture. This little tip keeps every bite as dreamy as the first.
Freezing
While I don’t freeze rice pudding often because I love it fresh and chilled, it can be frozen if needed. Make sure to use a freezer-safe container and leave a little room at the top for expansion. Thaw in the fridge overnight and stir well before serving; you might want to add some extra cream to refresh the texture. Just note the texture can change slightly after freezing, becoming a bit grainier.
Reheating
I usually enjoy this pudding cold, but if you prefer it warm, reheating gently on the stove or in the microwave works great. Heat it slowly and stir often to prevent sticking or burning, and add a splash of milk or cream as you warm it up to keep that creamy consistency intact. Trust me, this dessert is just as satisfying served warm on a chilly evening.
FAQs
-
Can I use a different type of rice for this Spanish Rice Pudding Recipe?
Absolutely! While short grain rice is my favorite because it yields a creamy texture, medium grain rice works well too. You can even try Arborio rice, which is used in risotto and also gets creamy. Avoid long grain or basmati if you want classic texture, as they tend to be less starchy and may result in a less creamy pudding.
-
Why do I need to remove the lemon and orange peels?
The peels infuse the milk with bright citrus flavor but the white pith can be bitter. It’s important to only use the colorful outer peel and remove them before serving the pudding to avoid any unpleasant bitterness or tough texture.
-
Is the cream necessary in this Spanish Rice Pudding Recipe?
The cream is optional but highly recommended if you want a richer, silkier pudding. It’s a personal favorite addition that I discovered after making the traditional version. If you prefer a lighter pudding, feel free to skip it; the rice and milk alone still create a lovely dessert.
-
How long does this pudding keep in the fridge?
Stored in an airtight container, Spanish rice pudding lasts for about a week in the refrigerator. Just stir it well before serving as it tends to thicken, and add a splash of milk or cream to refresh the texture.
Final Thoughts
This Spanish Rice Pudding Recipe is one of those desserts I keep coming back to, not only because it’s delicious but because it feels like a warm hug on a plate. Whether you’re making it for your family’s weeknight treat or for guests on a special occasion, it’s reliably comforting and satisfying. I hope you enjoy making it as much as I do, and that it becomes a beloved recipe in your kitchen too—because everyone deserves a little sweet comfort now and then.
Print
Spanish Rice Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Description
A traditional Spanish dessert, Arroz con Leche is a creamy and comforting rice pudding flavored with cinnamon, lemon, and orange peel. This recipe uses short grain rice simmered gently in milk and sugar, with an optional splash of cream for added richness. Perfect served chilled and sprinkled with ground cinnamon.
Ingredients
Milk and Sugar Mixture
- 3 cups whole milk
- Scant ½ cup sugar
Flavorings
- 1 strip lemon peel
- 1 strip orange peel
- 1 small cinnamon stick
Rice
- ⅔ cup white rice (short grain preferred, medium grain also works)
Optional
- ¼ cup cream
- Ground cinnamon, to serve
Instructions
- Boil Milk and Sugar: In a medium saucepan, combine half of the milk and the sugar. Bring the mixture to a boil over medium-high heat.
- Simmer Sugared Milk: Reduce the heat to low and simmer for 10 to 15 minutes, stirring frequently. This will thicken the milk mixture slightly.
- Prepare Flavored Milk: In a separate medium saucepan, bring the remaining milk, cinnamon stick, lemon peel, and orange peel to a boil.
- Cook Rice: Add the uncooked rice to the flavored milk in the second saucepan. Lower the heat and cook for 5 minutes.
- Combine and Cook Together: Stir the thickened, sugared milk into the rice mixture. Continue cooking, stirring often to prevent sticking, until the rice is tender and pudding has thickened to your liking, approximately 15 to 20 minutes.
- Add Cream: Remove from heat and stir in the cream if using, for a richer texture.
- Cool and Store: Transfer the pudding to a bowl, remove the citrus peels and cinnamon stick. Stir frequently while cooling to prevent a skin from forming. Cover and refrigerate until very cold.
- Serve: Serve chilled, ladling into bowls and sprinkling with ground cinnamon. Optionally add an extra tablespoon of cream or milk before serving.
Notes
- Organization: Prepare ingredients at room temperature and ensure you have enough workspace for a smooth cooking process.
- Rice: While short grain rice is preferred for its absorption and creaminess, medium grain, Arborio, or even basmati can be used with different textures.
- Cream: Optional for a creamier pudding; adjust based on the starchiness of your rice.
- Storing: Leftover rice pudding keeps well in the refrigerator for up to one week in an airtight container. It may thicken upon standing, so stir in a little milk before serving if needed.
Nutrition
- Serving Size: 1 cup (approx. 230g)
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 25 mg
