Arroz con Leche Recipe: Mexican Rice Pudding

This Arroz con Leche recipe uses raisins and was inspired by the fact that the first week in May is National Raisin Week.  National Raisin Week is always the first full week in May which in 2015 is May 4 through May 10. There are lots of delicious recipes you can make that call for raisins but this Arroz con Leche (literally Rice with Milk) is one of my favorites. This post contains affiliate links, and I will receive compensation if you make a purchase after clicking on my links.

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Arroz con Leche recipe #RaisinHOP

Arroz con Leche Recipe

Arroz con Leche is the Mexican equivalent of rice pudding.  It is a thick and creamy rice pudding that has cinnamon and raisins. It is believed that Arroz con Leche originated in Spain and has Moorish traditions.  The Moors occupied Spain for about 700 years that makes sense especially considering that rice and cinnamon are popular in Moorish culture.

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Rice pudding is popular in many different cultures. When I grew up, the variety my mother made contained vanilla which is popular in Nordic countries.  My Mother then baked it and it was served cold like a custard. This Arroz con Leche recipe is served warm for dessert with a sprinkle of cinnamon.

If you’re looking for the super sweet, custard type of rice pudding that your mom baked in the oven, this isn’t it. This is very lightly sweet from the cinnamon and raisins but there is no added sugar or eggs so it is not a custard-based dessert.

Arroz con Leche recipe #RaisinHOP


For more delicious recipes featuring raisins for National Raisin Week, visit a few of my favorite blogs:

Yields 4

Arroz con Leche Recipe
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  • 7 cups of water
  • 1 cup white rice
  • 1 cinnamon stick
  • 1 12 oz can of evaporated milk
  • 1 14 oz can of condensed milk
  • 1 cup milk
  • 1/2 cup of raisins
  • dash of nutmeg
  • dash of cinnamon


  1. Put the water, rice and cinnamon stick in a pan and boil over medium high heat for about 18 minutes. Do NOT cover.
  2. Strain out the liquid and remove the cinnamon stick. Put the rice back into the pan.
  3. Add the evaporated milk, condensed milk and regular milk to the rice.
  4. Bring to a boil over medium high heat, stirring occasionally.
  5. Cook until thick - about 20-25 minutes.
  6. Add the raisins and mix.
  7. Put in serving bowls and add a sprinkle of cinnamon and nutmeg.
  8. Serve and enjoy.

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  1. Oh, this looks amazing! I have to say I have such fond memories of the magic my Mom created when she made rice pudding. I was always memorizedby the custard bowl baking in a pan of water. My husband also is a fan of rice pudding, I really should make it more often. Thanks for sharing your recipe.
  2. This looks delicious! I've never tried rice pudding before, but this recipe is tempting me. 
  3. This sounds SO delicious! I can't wait to make it!
  4. This looks amazing! I bet my hubby would really like it! Thanks for the recipe! 
  5. Looks so yummy! Thank you for the recipe
  6. natalie rivera says:
    im confused. so many other people use same rice but use 1 cup of water. some use 4 cups milk. some use no condensed milk etc etc.

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