If you have spent any time in Spain, you will have come across arroz con leche.
Where did it come from?
The story goes back quite a long way. Rice itself arrived in Spain during the Muslim period of Al-Andalus, around the 8th century. Along with it came sugar, cinnamon and a love of sweet dishes.
At that point, combining rice with milk and sugar was already a thing in parts of the Middle East. Over time, the recipe settled in Spain and evolved into the version many people know today.
It was not exactly everyday food back then either. Early versions were more of a treat for wealthier households, especially during celebrations.
A dessert that travelled well
Like many Spanish recipes, arroz con leche did not stay put. It made its way across the Atlantic and became a staple in countries like Mexico, where it is just as popular today.
Every region has its own twist. Some add raisins, others a bit of citrus peel, and some go all in with a splash of something stronger.
The base idea stays the same: simple ingredients, slow cooking, and plenty of stirring.
The Spanish version
In Spain, especially in the north, the texture tends to be thick and creamy.
In places like Asturias, it is sometimes finished with a caramelised sugar topping. Elsewhere, you will usually see it served with a light dusting of cinnamon.
If you fancy giving it a go, here is a straightforward version:
Arroz con leche: Ingredients
- 1 cup white rice
- 4 cups water
- 4 cups whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Ground cinnamon for garnish (optional)
Cook the rice:
- In a large pot, bring the water to a boil.
- Add the rice and reduce heat to low. Cook the rice, covered, until tender and the water has been absorbed, about 15-20 minutes.
Add the Milk Mixture:
- Add the whole milk, sweetened condensed milk, sugar, cinnamon stick, vanilla extract, and salt to the cooked rice.
- Stir to combine and bring the mixture to a gentle boil over medium heat.
Simmer and Thicken:
- Reduce the heat to low and simmer, stirring frequently to prevent the rice from sticking to the bottom of the pot.
- Continue cooking until the mixture thickens to the desired consistency, about 20-25 minutes. The rice should be creamy but not too thick, as it will continue to thicken as it cools.
Remove the Cinnamon Stick:
- Once the rice pudding has thickened, remove the cinnamon stick from the pot.
- Serve the rice and garnish with a sprinkle of ground cinnamon, if desired.
