Argentine Rice Pudding

Arroz con leche is a classic Argentine dessert with a creamy, smooth consistency, the sweetness of milk, and the characteristic aroma of cinnamon.

It's one of the country's most traditional homemade desserts, prepared for generations in family kitchens.

Argentine Rice Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dessert
• Cuisine: Argentine

Print Recipe

---

Ingredients

• 200 g of round-grain rice (about 1 cup)
• 1 liter of milk (about 4.25 cups)
• 1 of cinnamon stick
• 1 strip of lemon peel (optional)
• 150 g of sugar (about 5.3 oz)
• 100 ml of heavy cream (about 1/3 cup + 1 tbsp) (optional)
• to taste of ground cinnamon, for dusting (optional)

---

Instructions

1. Cook the rice, boil the rice in water for 5 minutes and drain, so it doesn't overcook when finished in the milk.
2. Prepare the flavored milk, in a pot, place the milk together with the cinnamon stick and lemon peel, and bring to a boil.
3. Add the rice, add the drained rice to the milk and cook over low heat for 20 minutes, stirring occasionally.
4. Sweeten, add the sugar and cook 5 more minutes, until it thickens slightly.
5. Add the cream, remove from heat, discard the cinnamon stick and lemon peel, and stir in the heavy cream for a smoother texture.
6. Cool, let it cool to warm, or refrigerate if you prefer it cold.
7. Serve, divide into bowls or individual cups and dust with ground cinnamon before serving.

Tips for getting it right

• Cooking the rice in water first keeps it from overcooking once it finishes in the milk.
• Not rinsing the rice before cooking helps preserve the starch that gives the dish its characteristic creamy texture.
• Stir occasionally to keep the rice from sticking to the bottom of the pot.
• Arroz con leche thickens more as it cools, so it's best removed from heat while still a bit looser than expected.

Traditional variations

• Some families serve it with a touch of dulce de leche on top.
• It's also made with raisins soaked in rum or hot water.

How to serve

Arroz con leche is served warm or cold, in bowls or individual cups, as a dessert.

It's a classic of afternoon snacks and family gatherings throughout Argentina.

Recommended sides

• Dulce de leche
• Ground cinnamon
• Star anise

Did you know?

Arroz con leche is one of the most widespread desserts in Ibero-America, with its own variations in each country, and in Argentina it's known for its cinnamon and lemon peel aroma.

Not rinsing the rice before cooking is key to preserving the starch that gives it its distinctive creamy texture.