A Classic Recipe for Spanish Rice Pudding

(Arroz con leche)


By Edu Valor / Author - Spanish Chef

We used to make a few versions of arroz con leche at home. Sometimes we’d toss in a bit of orange peel, and other times we’d keep it plain and simple.

But the one with lemon peel and cinnamon was everyone’s favorite — the one we made most often. It’s the version that reminds me of home, rich and fragrant, just the way it should be.

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Spanish rice pudding arroz con leche in a earth tray.Rice pudding infused with lemon peel and cinnamon.
Spanish rice pudding arroz con leche in a earth tray.Rice pudding infused with lemon peel and cinnamon.


Arroz con leche is a creamy, cinnamon-kissed classic that’s been loved for generations across Spain.

With just a handful of ingredients and a few simple steps, you can bring the flavor of Spanish tradition right to your kitchen.

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Let's Make Traditional Rice Pudding

Ingredients for 4-5 Servings

Preparation: 10 minutes
Cooking: approx. 40-45 minutes total.

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 1 L/34 fl oz whole milk
  • 125g/4.5 oz round-grain rice
  • 100g/3.5 oz sugar
  • The skin of 1 lemon (avoid pith as much as possible)
  • 2 cinnamon sticks
  • Ground cinnamon

Instructions

  1. Infuse the milk: Pour the milk into a medium saucepan and add the lemon peel (avoid the white pith) and the cinnamon sticks.
  2. Heat gently: Bring the milk to a gentle boil over medium heat. As soon as it starts to bubble, reduce the heat to low.
  3. Cook the rice: Add the rice, stir once, and cover the pot. Simmer gently for 40–45 minutes, stirring occasionally to prevent sticking.
  4. Sweeten: About 15 minutes before the end of cooking, add the sugar and stir well to dissolve. Continue to cook until the rice is tender and the mixture is creamy.
  5. Finish: Remove the lemon peel and cinnamon sticks. If you prefer a thicker pudding, uncover the pot and cook for another 5 minutes, stirring a few times as it thickens.
  6. Cool and set: Spoon the pudding into individual dessert bowls or a large serving dish. Let it cool to lukewarm, then refrigerate until chilled.
  7. Serve: Just before serving, sprinkle lightly with ground cinnamon. Enjoy your traditional Arroz con Leche!

TIPS: 

  • Do not cook on medium or high heat, the milk will form a sticky film and boil over!
  • Add a sprinkle of food dye for some color.
  • Add a sprinkle of salt to enhance the taste.
  • Cook longer uncovered to thicken the pudding even more.

What You Will Need

  1. Cooking pot
  2. Spatula for stirring
  3. Peeler (or paring knife)
  4. Measuring beaker
  5. Scale


Why You’ll Love This Recipe for Spanish Rice Pudding


Some desserts are easy to become a fan of. When they're easy to make, knowing how good they are, you're likely to repeat. That's the case with this cinnamon rice pudding.

  • Made from simple, affordable pantry staples
  • Comforting texture and aroma — ideal for cozy winter evenings
  • Naturally gluten-free and adaptable to vegan or dairy-free diets
  • A sweet way to explore authentic Spanish flavors

Spanish rice pudding arroz con leche in a earth tray.Cinnamon-infused rice pudding.
Spanish rice pudding arroz con leche in a earth tray.Cinnamon-infused rice pudding.


Variations You May Want to Try


Once you try this recipe for Spanish rice pudding, you may have some ideas of your own. A twist from your creative juices. Here are some ideas:

  • Substitute the lemon skin with orange skin for a fresh twist
  • Top with caramelized sugar for a crema catalana-style layer
  • Swap milk for almond or coconut milk for a tropical note

See if you can make it your own way... have fun! There's one more rice pudding recipe I will add eventually. This is the "arroz con leche asturiana". The version known in Asturias, northern Spain.

How Long does Rice Pudding Keep in the Fridge?


Let the pudding cool to room temperature before storing to prevent condensation. Keep rice pudding no longer than 5 days in an airtight container or well wrapped with clingfilm.

After a day or so, the rice pudding may thicken even more when it's cold. Add a splash of milk and stir with a spoon to thin it out and make it creamy again.

If you plan to reheat, do this within 2 days maximum in the fridge. You could end up with food poisoning!!

This warning goes for all types of cooked rice!


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Edu's Delicious Desserts