Silky Arroz con Leche: Classic Creamy Rice Pudding Recipe

Rice pudding with raisins, scented with vanilla and cinnamon, is creamy, fragrant, and mildly sweet. A warm bowl of this pudding on cold, grey nights is the ultimate comfort food.

Creamy Rice Pudding

This rice pudding is made by slowly cooking rice in milk until the natural starch releases and the mixture becomes thick and velvety. The milk reduces and develops a rich, creamy base, while a cinnamon stick and real vanilla infuse the pudding with warm, comforting aromas. Plump raisins (sultanas) add a touch of sweet-tart contrast, making each spoonful satisfying and balanced.

Rice pudding is straightforward to prepare and very forgiving. When cooked carefully, it becomes a cozy treat for winter evenings but is equally enjoyable chilled on a warm day. There are many regional variations: for example, Indian kheer often includes cardamom, saffron, and nuts. This version leans on simple pantry spices—cinnamon and vanilla—combined with a few techniques that ensure a creamy, fail-proof result.

Ingredients for Old-Fashioned Rice Pudding

Rice – Uncooked medium-grain rice provides the best texture and creaminess. Jasmine rice also works well. Avoid cooked rice or brown rice for this method: the creamy consistency comes from starch released while uncooked rice simmers in milk.

Milk – Full-fat milk yields the richest flavor and texture. Low-fat milk will work but the pudding will be less luxurious. Coconut milk can be used as a vegan alternative, though it will change the flavor profile.

Sugar – Regular granulated sugar to taste. Add toward the end of cooking so the rice cooks evenly before sweetening.

Unsalted butter – Used to toast the rice and raisins at the start and added at the end for extra richness.

Cinnamon stick – Cooking a whole stick with the milk gently infuses the pudding. If you prefer, substitute ground cinnamon, but add it toward the end to preserve aroma.

Vanilla extract – Real vanilla extract complements the milk and spices and rounds out the flavor.

Raisins (Sultanas) – Optional, but they add a pleasant sweet-tart bite. You can omit if desired.

Salt – A pinch to balance the sweetness and enhance overall flavor.

How to Make the Best Rice Pudding

This is a simple stovetop method with a short ingredient list and a small trick to prevent the pudding from sticking and burning while ensuring the rice cooks evenly.

Rinsing rice (optional) – Rinse the rice if you prefer a cleaner surface starch, then drain it well. Some prefer not rinsing to retain more starch for creaminess.
Toast raisins and rice – Melt one tablespoon of butter in a saucepan over medium heat. Add the raisins and sauté for about 30 seconds until they begin to plump. Add the rice and toss in the butter for 1–2 minutes. Toasting gives a nutty aroma and helps the grains hold their shape.
Add milk, cinnamon & vanilla – Pour warm milk into the pan (reserve about 1 cup in case you need it later). Add a cinnamon stick and a teaspoon of vanilla extract. Bring to a gentle boil, then reduce heat to a low simmer. Cover and cook for about 25–30 minutes, stirring occasionally. The slow simmer lets the rice release starch, creating a creamy texture.
Add sugar – When the rice is about three-quarters cooked (the grains should press flat with a slight uncooked center), stir in the sugar and a pinch of salt. Adding sugar earlier can hinder even cooking and increase the risk of burning, so add it toward the end. If the pudding looks too thick, stir in the reserved milk a little at a time to reach the desired consistency.
Finish cooking – Continue to cook on low heat for another 10–15 minutes, stirring frequently to prevent sticking. Toward the end, stir in the remaining tablespoon of butter for sheen and flavor, then remove from heat. The pudding will thicken further as it cools.

Can You Use Cooked Rice?

This particular recipe relies on uncooked rice simmered in milk so the starches can disperse and create that classic creamy texture. Leftover cooked rice will not produce the same result because it no longer releases starch in the same way. For using leftover rice in other meals, consider savory options like herbed rice, mushroom rice, or fried rice, but not this pudding method.

Storage

Store leftovers in an airtight container in the refrigerator for up to four days. The pudding will firm up when chilled; reheat gently and stir in a few tablespoons of warm milk or water to loosen it to your preferred consistency.

Ingredients (Quick Reference)

1 cup medium-grain rice
5–6 cups milk (warm)
1/3 cup sugar (adjust to taste)
2 tbsp unsalted butter (divided)
1 cinnamon stick
1/3 cup sultanas (raisins), optional
1 tsp vanilla extract
Pinch of salt
Ground cinnamon for sprinkling (optional)

Step-by-Step Instructions (Quick)

Melt 1 tbsp butter in a saucepan. Sauté raisins until plump, then add rice and toast 1–2 minutes.
Add warm milk, cinnamon stick, and vanilla. Bring to a gentle boil, then simmer covered on low for 25–30 minutes, stirring occasionally.
When rice is mostly cooked, add sugar and a pinch of salt. Stir and adjust consistency with reserved milk if needed.
Cook another 10–15 minutes on low, stirring frequently to avoid sticking. Stir in remaining butter, remove from heat, and let cool slightly before serving.

Nutrition (Per Serving, Approximate)