Arroz con Leche

About This Recipe

Arroz con leche is Cuba's most universally loved dessert and the sweet that every Cuban grows up eating — made by grandmothers, sold at bakeries, and appearing at every celebration. The Cuban version is fragrant with cinnamon and lemon zest, and the rice is cooked until it's so soft it almost dissolves into the milk, creating a thick, creamy pudding rather than a firmer set. Whether served warm in winter or cold from the refrigerator in summer, arroz con leche brings immediate comfort. The final dusting of ground cinnamon is non-negotiable.

Ingredients

Serves 6

• 200 gshort-grain white rice
• 1 litrewhole milk
• 200 mlwater
• 150 gsugar
• 1 stickcinnamon
• 1 striplemon zest
• 1 tspground cinnamon(to finish)

Instructions

1. 1

   Cook the rice

   Bring water to boil. Add rice and cook uncovered 5 minutes. Drain.

2. 2

   Add milk and spices

   Add milk, cinnamon stick, and lemon zest to the rice. Bring to gentle simmer.

3. 3

   Cook slowly

   Simmer over low heat for 30–35 minutes, stirring regularly, until rice is very soft and mixture is thick and creamy.

4. 4

   Add sugar and finish

   Stir in sugar. Cook 5 more minutes. Remove cinnamon stick and lemon zest.

5. 5

   Serve

   Serve warm or pour into individual bowls and chill. Dust with ground cinnamon before serving.

Variations

• •

  Add vanilla extract for extra flavor

• •

  Stir in sweetened condensed milk instead of sugar for extra richness

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps 3 days refrigerated. Reheat with a splash of milk — it thickens dramatically when cold.

Frequently Asked Questions