A creamy Spanish rice pudding infused with cinnamon and lemon zest, finished with a dusting of cinnamon.
Arroz con leche is one of Spain's most beloved comfort desserts, made by slowly simmering rice in milk infused with cinnamon stick and lemon or orange peel until it turns thick, creamy and fragrant. Unlike some rice puddings that lean heavily on eggs or cream, the traditional Spanish version relies on the rice's own starch and a long, patient simmer to build its texture.\n\nThe technique that matters most is infusing the milk with a whole cinnamon stick and citrus peel from the very start, letting those flavors steep into the milk throughout the entire cooking time rather than adding ground spice at the end. The rice should be stirred often during the simmer, which both prevents scorching and helps release starch gradually for a silky, not gluey, texture.\n\nServe warm or well-chilled with a generous dusting of ground cinnamon on top — in Spain it's traditional to sometimes caramelize that cinnamon-sugar topping briefly with a hot iron or torch for a light crust, similar to crème brûlée.
Serves 4
Combine milk, cinnamon stick and lemon peel in a heavy saucepan. Heat over medium heat until just steaming, then remove from heat and let steep 10 minutes.
Remove the cinnamon stick and lemon peel. Add rinsed rice, sugar and salt to the infused milk and bring to a gentle simmer.
Cook over low heat, stirring frequently, 35-40 minutes until the rice is tender and the mixture has thickened to a loose, creamy consistency.
Keep the heat low and stir often — a hard simmer scalds the milk on the bottom and gives the pudding a burnt aftertaste that's hard to mask.
The pudding will continue thickening as it cools, so remove it from heat while it's still slightly looser than the final texture you want.
Spoon into bowls or ramekins, warm or chilled, and dust generously with ground cinnamon just before serving.
Use a wide, heavy-bottomed pot rather than a narrow deep one — more surface area means faster, more even evaporation and less risk of scorching.
Stir the pot every couple of minutes throughout the full simmer; arroz con leche needs more attention than you'd expect for a simple dish.
Remove the cinnamon stick and lemon peel before adding the rice, or they'll be awkward to fish out later and can over-steep, turning bitter.
Add a splash of orange blossom water at the end for a more floral, complex finish.
Use orange peel instead of lemon for a slightly sweeter citrus note common in some regional versions.
Torch a sprinkle of extra sugar on top just before serving for a light caramelized crust, similar to crema catalana.
Refrigerate covered for up to 5 days; the pudding will thicken further as it chills. Loosen with a splash of warm milk when serving leftovers.
Arroz con leche has been a staple Spanish dessert for centuries, with roots tracing to the medieval period when rice was introduced to Spain via Moorish agriculture. It remains an everyday homemade dessert across the Spanish-speaking world, with regional variations in spicing and citrus found from Asturias to Latin America.
That usually means the heat was too high and the rice cooked too fast without enough time for the starch to release evenly — lower the heat and extend the simmer time.
Yes, a full-fat oat milk or coconut milk both work, though the pudding may take a bit longer to thicken than with dairy milk.
It keeps well refrigerated for about 5 days, and many people actually prefer it cold, straight from the fridge, the next day.
Per serving (240g / 8.5 oz) · 4 servings total
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