The Way my Godmother Makes Arroz con Leche

There is something about a warm, creamy bowl of arroz con leche that instantly feels like home. Whether you grew up eating it or you are trying it for the first time, this classic dessert is simple, comforting, and full of flavor.

My Godmother visited me from Miami and has been gatekeeping the fact that she can make arroz con leche. As soon as I found out, we drove to the nearest Walmart to find all the ingredients we needed. Living in the midwest means that Walmart has all the ‘hispanic’ foods I crave. The grocery stores here do not have a huge variety for that.

She finally taught me how to create her version with a few personal tweaks to perfection through the years. Get ready to make arroz con leche with us because you will not want to miss the result this perfectly balanced rice pudding. Plus, you can enjoy warm or straight from the fridge.

Grab all the ingredients to make arroz con leche with us

7 cups water
1 cup short-grain white rice (valencia preferred)
1 cinnamon stick (keep this throughout cooking)
1 (12 oz) can evaporated milk
1 (14 oz) can condensed milk
1 cup whole milk
3 ½ tablespoons white sugar (or 3 tablespoons turbinado sugar for a deeper flavor)
Ground cinnamon, for topping

Note: Some people add raisins to theirs, but we did not. It does add a traditional feel to it.

Get ready to prep, create, and eat this dish

In a medium-sized pot, combine water, rice, and the cinnamon stick. Bring to a boil over medium-high heat.
Cook uncovered for about 18 minutes for a moist consistency. If you prefer it slightly thicker and drier, cook for an additional 2 minutes.
Do not discard the cinnamon stick! Leave it in for the entire cooking process to deepen the flavor.
Once the rice is tender, reduce heat and stir in evaporated milk, condensed milk, and whole milk.
Add the sugar and mix well. Continue cooking over low heat, stirring frequently to prevent sticking.
Cook until the mixture thickens to your desired consistency. Keep in mind: every pot cooks differently, so adjust timing as needed.
Remove from heat and let it rest slightly before serving.
Serve warm, or chill in the refrigerator and enjoy cold. Finish with a sprinkle of ground cinnamon.

My Godmother made some modifications through the years

This version is all about making the recipe your own:

She uses white sugar (3½ tablespoons) for a smoother sweetness, but turbinado sugar (3 tablespoons) works great if you want a richer, slightly caramel flavor.
Skipping raisins keeps the texture simple and creamy.
Leaving the cinnamon stick in the entire time adds a deeper, more infused flavor.
Cooking time matters!!! 18 minutes for creamy, 20 minutes for thicker.
It tastes amazing both warm and cold, so you get two desserts in one.

This homemade arroz con leche is one of those recipes that feels effortless but delivers big comfort; similar to how my uncle’s lentil soup is or my aunt’s tres leches. It is customizable, forgiving, and perfect for any mood. Whether you want something cozy at night or a chilled sweet treat the next day.

With this being my favorite hispanic dessert, it is a must try!!! I cannot wait for you to try it too, since my husband beat you to it.

Xo, Mel