Creamy Arroz con Leche with Cinnamon Sugar

Why You’ll Love This Recipe

• Lusciously creamy rice pudding made the classic way: slow-simmered in whole milk.
• Bright lemon peel and warm cinnamon infuse gentle, cozy flavor without heavy spices.
• Flexible finish: simple cinnamon sugar or a crackly brûléed top for a showy twist.
• Pantry-friendly and foolproof for weeknights, holidays, or make-ahead desserts.

Grocery List

• Produce: 1 lemon
• Dairy: Whole milk, unsalted butter
• Pantry: Short-grain rice (Arborio/Valencia), granulated sugar, cinnamon stick, ground cinnamon, kosher salt, vanilla extract (optional)

Full Ingredients

Arroz con Leche

• 1 cup (200 g) short‑grain rice (Arborio, Valencia/Bomba, or Calrose)
• 5 cups (1.18 L) whole milk
• 2–3 wide strips lemon peel (from 1 lemon; avoid the white pith)
• 1 large cinnamon stick (3–4 in / 8–10 cm)
• 2/3 cup (135 g) granulated sugar
• 1/8 tsp kosher salt
• 1 tbsp (14 g) unsalted butter, plus more for serving
• Optional: 1 tsp (5 ml) vanilla extract
• Optional, to adjust thickness: 1/4–1/2 cup (60–120 ml) warm milk

Toppings

• Cinnamon sugar: 2 tbsp (25 g) granulated sugar mixed with 1 tsp (2 g) ground cinnamon
• Optional brûlée: 2–3 tbsp (25–38 g) additional granulated sugar
• Optional: 6 small pats unsalted butter (about 1/2 tsp each) for serving

Step-by-Step Instructions

Step 1: Infuse the milk with aromatics

In a heavy-bottomed 3–4 qt (3 L) saucepan, combine the whole milk, lemon peel, cinnamon stick, and salt. Set over medium heat and warm until the milk is steaming with tiny bubbles around the edges (about 180°F/82°C), 5–7 minutes. Turn off the heat, cover, and let the aromatics steep for 5 minutes to perfume the milk.

Step 2: Add rice and start a gentle simmer

Remove the lid and stir in the rice. Return the pot to low heat and bring to a bare simmer. Cook uncovered, stirring often and scraping the bottom and corners of the pot to prevent sticking. Adjust heat to maintain a very gentle bubble. This slow simmer allows the rice to release starch gradually for a creamy texture. Cook for 25–30 minutes, until the grains are plump and just shy of tender.

Step 3: Sweeten and thicken

Stir in the sugar. Continue simmering over low heat, stirring frequently, until the rice is fully tender and the mixture is creamy and slightly loose, 10–15 minutes. It should flow like heavy cream; it will thicken significantly as it cools. If it seems too thick before the rice is tender, stir in a splash of warm milk.

Step 4: Finish with butter and optional vanilla

Remove the lemon peel and cinnamon stick. Off the heat, stir in the butter until glossy and emulsified. Add vanilla if using. Let the arroz con leche rest 5 minutes; evaluate the texture. If desired, loosen with 2–4 tablespoons warm milk. Taste and adjust sweetness if needed.

Step 5: Serve with cinnamon sugar (and a butter dot)

Ladle into warm bowls. Sprinkle each serving with cinnamon sugar and, if you like, finish with a small pat of butter that melts into the surface. Serve warm or at room temperature.

Step 6: Optional brûlée for a crackly top

For a crisp, glassy finish, divide the pudding into shallow, broiler-safe ramekins and let cool until set (15–20 minutes; chilling speeds this up). Evenly cover each with a thin layer of the cinnamon sugar plus a pinch of extra plain sugar. Caramelize with a kitchen torch until amber and glassy, or broil on High (500°F/260°C) on the top rack for 1–3 minutes, watching closely. Let the caramel set for 1–2 minutes before serving.

Pro Tips

• Use a heavy, wide saucepan; it disperses heat evenly and makes stirring easier, minimizing scorching.
• Keep the simmer gentle. A vigorous boil can split the milk and toughen the rice.
• Add sugar after the rice softens. Early sugar can make the milk stick and the rice cook unevenly.
• Stop cooking while the pudding is slightly loose; it thickens notably as it cools.
• Only peel the yellow lemon zest—any bitter white pith will make the dessert taste harsh.

Variations

• Orange-Spice: Swap lemon peel for orange peel and add 1 star anise; remove the anise before serving.
• Rum-Raisin: Soak 1/2 cup (75 g) raisins in 3 tbsp dark rum (or hot water) 15 minutes; drain and stir in at the end.
• Coconut Twist (dairy-light): Use 1 can (13.5 oz/400 ml) full-fat coconut milk plus 3 1/2 cups (830 ml) whole milk; finish with toasted coconut.

Storage & Make-Ahead

Refrigerate in an airtight container up to 4 days. The pudding will thicken in the fridge—stir in a splash of warm milk when reheating gently over low heat or in short microwave bursts. Add cinnamon sugar and brûlée right before serving for best texture; the caramelized top softens within a few hours. Not recommended for freezing.

Nutrition (per serving)

Approximate values: 350 calories; 8 g fat (5 g saturated); 57 g carbohydrates; 22 g added sugars; 9 g protein; 90 mg sodium; 0.6 g fiber.