This authentic Cuban Arroz Con Leche recipe is my father's treasured creation that I've loved since childhood – a rich, creamy rice pudding infused with cinnamon, star anise, and lime zest that was perfected by my dad, who was a chef at a hotel in Havana, Cuba. Growing up in a Cuban family, arroz con leche (Cuban rice pudding) was one of my favorite desserts, and while my mother often took credit for this recipe, it was really my father's culinary expertise that made it so special – he taught her every step, and she never complained as he quietly let her shine.
This traditional Cuban rice pudding with condensed milk is usually served at our family's Christmas celebrations, but the comforting notes of cinnamon, anise, and citrus make it a beloved dessert any time of year. Made with Valencia short-grain rice, whole milk, sweetened condensed milk, and warm spices, this easy arroz con leche Cubano recipe delivers that creamy, sweet comfort that gives you a hug with every spoonful.
Whether you serve this Cuban rice pudding warm right from the pot or chilled after an hour in the refrigerator, this family recipe will transport you straight to a Cuban kitchen filled with love, tradition, and the unforgettable flavors of my childhood.
Arroz Con Leche Cubano Ingredients
- Valencia white rice (Can NOT be long grain rice!)
- Whole milk
- Sea salt
- Cinnamon stick
- Lime peel or lemon peel
- Star anise seeds
- Condensed milk
- Butter
- Sugar
- Cinnamon for garnish
How to Make Arroz Con Leche Cubano
- In a saucepan, over medium heat, mix the rinsed rice, 5 cups of whole milk, cinnamon stick, lemon peel, anise seeds and salt.
2. Once the milk is mostly evaporated, add an additional cup of milk and stir to incorporate.
3. Stir in butter and sugar into the cooked rice.
4. Add in the condensed milk and cook for another 10 minutes.
5. Spoon into individual serving dishes or eat it straight out of the pan, no one will judge you. Sprinkle with cinnamon and chill for about an hour before serving.
Recipe For Arroz Con Leche Variations
Vegan arroz con leche - Swap out the whole milk for coconut milk, swap the sweetened condensed milk for coconut condensed milk.
Tips For Making Arroz Con Leche With Condensed Milk
Here are some tips for making a delicious Arroz Con Leche with condensed milk:
- Don't Walk Away: Arroz Con Leche requires consistent stirring, especially towards the end of cooking, to prevent sticking and ensure even cooking throughout the rice.
- The Patience Test: Resist the urge to devour your Arroz Con Leche right away! Letting it cool allows the flavors to meld and the texture to thicken up for the perfect creamy consistency.
- Leftover Arroz Con Leche can be enjoyed cold or reheated gently on the stovetop over low heat.
How to Serve Arroz Con Leche Cubano
Arroz con Leche Cubano, a comforting and flavorful rice pudding, can be enjoyed in a variety of ways, depending on your preference and the time of day. Here are some serving suggestions:
Temperature:
- Warm: This is the classic way to enjoy Arroz con Leche Cubano. The warmth accentuates the creamy texture and comforting flavors. Serve it directly from the pot or ladle it into individual bowls.
- Chilled: Letting the Arroz con Leche Cubano cool completely in the refrigerator allows the flavors to meld further and creates a thicker consistency. It's a refreshing and satisfying dessert option, especially on a hot day.
Presentation:
- Simple Elegance: For a touch of sophistication, serve Arroz con Leche Cubano in small bowls or ramekins. Garnish with a sprinkle of ground cinnamon or a drizzle of honey for a simple yet visually appealing presentation.
- Festive Touch: Get creative and elevate your Arroz con Leche Cubano for a special occasion. Here are some ideas:
- Dollop of Whipped Cream: A dollop of freshly whipped cream adds a luxurious touch and a delightful textural contrast.
- Chopped Nuts: A sprinkle of chopped nuts like almonds, pecans, or walnuts adds a nice textural element and a nutty flavor boost.
- Fresh Fruit: For a refreshing twist, top your Arroz con Leche Cubano with fresh berries, sliced mangoes, or any fruit that complements the sweetness of the dish.
- Citrus Zest: A final flourish of grated orange or lime zest adds a touch of brightness and extra depth of flavor.
Accompaniments:
- As a Standalone Dessert: Arroz con Leche Cubano is delicious on its own and doesn't necessarily need any accompaniments.
- Coffee Pairing: For a classic Cuban pairing, enjoy your Arroz con Leche Cubano with a strong cup of Cuban coffee or espresso.
Storage Instructions for Cuban Arroz Con Leche (Rice Pudding)
Short-Term Storage (Refrigerator):
Cooling Process:
- Allow the arroz con leche to cool to room temperature before storing (about 30-45 minutes).
- Do not cover while cooling to prevent condensation buildup, which can make the pudding watery.
- Stir occasionally during cooling to prevent a skin from forming on top.
Refrigerator Storage:
- Transfer cooled arroz con leche to an airtight container or cover the original pot tightly with plastic wrap or a lid.
- Store in the refrigerator for up to 2-3 days for best quality.
- The rice pudding will thicken considerably as it chills – this is completely normal.
Storage Container Tips:
- Use glass or plastic airtight containers with tight-fitting lids.
- Individual serving portions in small containers or Mason jars work great for grab-and-go desserts.
- Press plastic wrap directly onto the surface before sealing to prevent a skin from forming.
- Ramekins or dessert cups covered with plastic wrap are perfect for pre-portioned servings.
Texture Changes During Storage:
What to Expect:
- Arroz con leche will thicken significantly in the refrigerator as the rice continues to absorb the liquid.
- The texture becomes denser and less creamy after chilling.
- This is completely normal and expected with rice-based desserts.
How to Restore Creaminess:
For warm serving, heat gently on the stovetop over low heat, adding milk as needed and stirring constantly.
Before serving, add 2-4 tablespoons of whole milk per cup of arroz con leche.
Stir gently to incorporate the milk and loosen the consistency.
You can also add a splash of condensed milk for extra sweetness and creaminess.
More dessert recipes
Arroz Con Leche with Condensed Milk
Ingredients
- 14 oz package of Valencia rice short grain
- 6 cups of whole milk
- 1 teaspoon of sea salt
- 2 cinnamon stick
- 2 strips of lime peel
- 2 whole star anise seeds
- 1 can sweetened condensed milk
- 1 tablespoon of butter
- ¾ cup of sugar
- grated cinnamon for garnish optional
Instructions
- Rinse the rice in water to get rid of as much starch as possible. To wash, place the rice in a large saucepan, cover with water and swirl around. The water will get cloudy. Pour out the cloudy water, use a strainer to keep the rice from making a giant mess. Repeat until the water is clear.
- In the same saucepan, over medium heat, mix the rinsed rice, 5 cups of whole milk, cinnamon stick, lime peel, anise seeds and salt. Bring to a simmer while stirring constantly to avoid the milk from burning and spilling over.
- Reduce heat to low. Once the milk is mostly evaporated, add an additional cup of milk and stir to incorporate. Cover saucepan, stirring occasionally to ensure that the bottom doesn’t burn. If the milk has evaporated, but the rice is still not tender add an additional cup of milk.
- Stir in butter and sugar into the cooked rice.
- Cook uncovered over low heat, stirring frequently until liquid is mostly absorbed, the rice is completely tender and you begin to see the texture of the rice. At this time, add in the condensed milk and cook for another 10 minutes.
- Remove from heat and Remove cinnamon, star anise and lime peel.
- Spoon into individual serving dishes or eat it straight out of the pan, no one will judge you. Sprinkle with cinnamon and chill for about an hour before serving.
Sam says
So amazing! Just like abuelas