Rice Pudding (Arroz Con Leche)

Rice pudding wraps you in comfort with every creamy spoonful, bringing together the simple magic of rice, milk, and a hint of spice. This Colombian-inspired version skips all the fussy techniques and delivers pure, homestyle goodness that might just transport you straight to your grandmother's kitchen—even if she never made it for you.

The first time I made this, my skeptical husband (who claimed to hate rice pudding) couldn't stop himself from coming back for a second bowl, then a third. Something about the gentle vanilla and cinnamon notes mixed with that perfect creamy texture converted him instantly. Now it's his most requested comfort food on chilly evenings.

Simple Comfort Ingredients

• Medium grain rice provides the perfect texture foundation—not too firm, not too mushy, just that ideal tender bite that makes rice pudding so satisfying
• Milk creates the creamy base that transforms ordinary rice into something magical—any type works, from whole to skim to almond milk for a dairy-free version
• Sugar sweetens just enough without overwhelming the delicate flavors—plain white sugar works perfectly but can be swapped for a good quality sweetener
• Cinnamon adds that warm, nostalgic spice that makes rice pudding feel like a hug in a bowl—use ground for even distribution or a stick for subtle infusion
• Vanilla extract (real, not imitation) provides depth that elevates the entire dish—this is where quality makes a noticeable difference
• Raisins offer little bursts of fruity sweetness throughout—completely optional but traditional and delightful if you enjoy them
• Condensed milk might seem unexpected but it's the secret weapon that adds unbeatable richness and complexity
• Butter, that final touch of luxury that rounds out all the flavors and adds a silky mouthfeel you'll never want to skip

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Pure Comfort Cooking

One-Pot Wonder

Begin by adding your rice, milk, sugar, cinnamon and vanilla together in a heavy-bottomed pot. This all-at-once approach means the rice cooks directly in the flavored milk, absorbing all those beautiful notes from the very beginning. No need for separate pots or pre-cooking steps—simplicity is the secret here.

Gentle Simmer

Bring your mixture to a low, gentle simmer over medium heat, stirring occasionally to prevent sticking. Keep the heat modest—you want tiny bubbles around the edges, not a rolling boil. This slow cooking allows the rice to gradually release its starch into the milk, creating that unmistakable creaminess without scorching.

Patience Pays

Continue cooking, stirring more frequently as the mixture thickens to prevent any rice from sticking to the bottom. This is peaceful cooking—the kind where you can chat with family, sip a cup of tea, or simply enjoy the warming aroma filling your kitchen. The mixture will gradually transform before your eyes.

Final Touches

When the rice is tender and the mixture has thickened to your liking, stir in the condensed milk, butter, and raisins if using. These final additions elevate an already delicious pudding to something truly memorable. The condensed milk adds a caramel-like sweetness, while the butter creates an irresistible silkiness.

Rest and Reward

Remove from heat and let your creation rest for a few minutes before serving. This brief pause allows the pudding to set slightly and the flavors to meld together perfectly. Serve warm with perhaps an extra dusting of cinnamon on top, or chill for a completely different but equally delightful treat.

I've made this pudding in every season, but there's something particularly magical about making it on rainy Sunday afternoons. The windows steam up, the kitchen fills with that warm vanilla-cinnamon scent, and suddenly whatever was worrying me doesn't seem so important. My aunt used to make this whenever anyone in the family was feeling under the weather—she swore it had healing properties beyond mere comfort. After inheriting her well-worn pot specifically for making rice pudding, I now use it exclusively for this recipe.

Serving Ideas

Enjoy this creamy delight warm from the pot for the ultimate comfort experience, perhaps with a light dusting of extra cinnamon on top. For breakfast, serve chilled rice pudding with fresh berries or sliced bananas for a special morning treat that feels indulgent but starts your day right. During the holidays, try serving individual portions in pretty glasses, topped with a sprinkle of nutmeg and a cinnamon stick garnish for an effortless but elegant dessert.

Delicious Variations

Explore different flavor dimensions by adding orange zest during cooking for a bright citrus note that pairs beautifully with the cinnamon. For a tropical twist, replace some of the milk with coconut milk and add diced mango instead of raisins—perfect for summer evenings. During fall and winter, try stirring in a spoonful of pumpkin puree and a pinch of pumpkin spice for a seasonal variation that might become a new favorite.

Storage Solutions

This pudding keeps beautifully in an airtight container in the refrigerator for up to four days, though it rarely lasts that long in my house. If you find it thickens too much when chilled, simply stir in a splash of milk before reheating gently on the stovetop or microwave. For single servings, portion into individual containers when still warm for grab-and-go breakfast or snacks throughout the week.

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Chef's Helpful Insights

• Stir from the bottom of the pot, especially as the pudding thickens, to prevent any rice from sticking and burning
• Don't rush the cooking process—that slow simmer is what develops the complex flavor and perfect texture
• Taste before adding the final ingredients and adjust sweetness if needed—some prefer it less sweet than others

Growing up, this rice pudding was our rainy day tradition. My mother would start it simmering whenever the sky turned gray, and the warm, sweet smell would draw us all to the kitchen like magic. She taught me to watch for the moment when the wooden spoon could stand up by itself in the pot—that's when you knew it was perfect. Now that I have my own family, I find myself reaching for the rice whenever storm clouds gather, continuing a simple tradition that somehow makes any bad day better. After all, isn't that what comfort food is really about?

Frequently Asked Questions

→ Can I use different types of milk for rice pudding?

Yes! You can use full fat, low fat, or skim milk. For a richer taste, some people even use part cream.

→ Do I need to cook the rice before making rice pudding?

No, this recipe uses uncooked rice. Starting with raw rice gives the pudding a better texture and allows it to absorb all the flavors.

→ Can I make rice pudding without raisins?

Absolutely! The raisins are optional. You can leave them out or substitute with other dried fruits like cranberries or chopped apricots.

→ How do I know when my rice pudding is done?

The rice should be soft and the mixture should be creamy. It will continue to thicken as it cools, so remove from heat when it's slightly thinner than your desired consistency.

→ Can rice pudding be served cold?

Yes! While many enjoy it warm, rice pudding is also delicious when chilled. It will thicken more in the refrigerator.