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This is my father’s favorite dessert. Growing up, my family prepared Arroz con Leche for almost every celebration to feed the large crowds of guests. Because I had to eat it so often, and because it was usually made in massive, watered-down batches just to stretch it further, I developed a serious love-hate relationship with it. It got to the point where I actively avoided it.
Years later, when I was finishing culinary school, I had to present a three-course meal for my graduation exam. One of the chefs suggested I elevate Arroz con Leche with a twist. I felt confident at first, but then I realized I had never actually eaten a truly great version of it. I spent months testing different methods. Most versions I tried at restaurants were either too watery, overly sweet, or tasted like nothing but a straight can of condensed milk.
Through all that testing, my dad happily stepped up as my taste tester, never once getting tired of eating every single imperfect batch I made. I eventually developed this exact recipe, which I spun into a Rice Pudding Ice Cream for my final exam. The chefs loved it, I passed, and I thought I would never have to cook it again. But friends kept asking for the recipe, so I am bringing it back to show how a simple dish can have a complex and aromatic this dessert can be when you put real care into the process.
Arroz con Leche is a classic rice pudding found throughout Latin America, but the Peruvian variation is specific in its flavor profile and texture. It is not just rice boiled in milk. The Peruvian version is heavily infused with warm aromatics like cloves, star anise, and cinnamon, creating a deeply spiced base before any dairy is even introduced.
It gets its signature richness from a combination of evaporated milk and sweetened condensed milk, rather than standard whole milk and granulated sugar. The addition of tempered egg yolks right at the end of the cooking process elevates it from a simple homestyle porridge to a rich dessert with a custard-like consistency.
The aromatics are the most important part of this recipe, specifically the cinnamon. Standard cassia cinnamon found in most US grocery stores is too sharp and spicy for this dessert. You need Ceylon cinnamon, which has a much sweeter, softer, and more floral flavor. If you cannot find it at your local supermarket, look for it labeled as “Mexican cinnamon” at a Latin market, or you can order Ceylon Cinnamon Sticks on Amazon.
For the dairy, evaporated and sweetened condensed milks are available in the baking aisle of any standard American grocery store.
Blanch the orange peel. Citrus peels contain harsh, bitter oils that can easily ruin the delicate flavor of the pudding. Boiling the peel in water for one minute and discarding the water removes the bitterness while leaving the bright, sweet orange essence behind.
Do not rush. The rice needs to cook low and slow with the cloves, cinnamon sticks, star anise, and orange peel for a full 20 minutes before the milk is added. This allows the grains of rice to absorb the spiced water, locking the flavor directly into the starch rather than just floating in the milk.
Temper your egg yolks carefully. If you drop cold egg yolks directly into a pot of boiling pudding, they will instantly scramble. You must beat the yolks in a separate bowl and slowly whisk in a ladle of the hot milk mixture to gently raise their temperature before adding them to the main pot.
Soak the raisins for extra flavor. While you can add the raisins dry, soaking them in a small splash of liquor for ten minutes before adding them to the pot plumps them up and adds an incredible layer of complexity.
After months of trial and error, I developed a good recipe for “Arroz con Leche.” I had to present it in a different way for my exam, so I decided to roll with rice pudding ice cream. The jury loved it.
I have been asked for the recipe, and that is why I am cooking this dessert again so others can try this delicious recipe. It’s a simple dish full of aromas and flavor.
This dessert is more than just Milk + Rice, you can get complex textures and aromas by adding egg yolks, cream, or lemon/orange zest, star anise, Ceylon cinnamon, etc.
This dessert is rich, creamy, and heavily spiced, making it perfect on its own, served either warm straight from the stove or chilled from the refrigerator. Top it off with some ground cinnamon right before eating.
In Peru, it is almost a requirement to serve this side-by-side with Mazamorra Morada. The combination of the creamy, milky rice pudding and the tart, fruity purple corn pudding is so iconic that we simply call it “combinado.” Serving them in the same bowl provides the perfect contrast of flavors, temperatures, and texture. Now, if you want to go an extra step, you can also serve it along with mazamorra morada and mazamorra cochina.
Store leftover Arroz con Leche in an airtight container in the refrigerator for up to 5 days. Because rice acts like a sponge, the pudding will absorb the milk and become significantly thicker and firmer as it sits in the fridge.
I do not recommend freezing this dessert, as the dairy will separate and the rice will become grainy.
Why did my milk curdle?
Milk can curdle if the heat is too high or if you add the dairy before the water has mostly absorbed into the rice. Keep the heat on medium-low and stir continuously once the milk and egg yolks are added to ensure a smooth texture.
Can I skip the egg yolks?
You can leave them out if you prefer, but they are the secret to achieving that rich, custard-like consistency that separates a great Arroz con Leche from an average one.
What kind of rice should I use?
You want a rice that releases enough starch to thicken the pudding without turning into complete mush. Standard medium-grain or long-grain white rice works perfectly for this recipe.
Is the shredded coconut traditional?
While not every household uses it, coconut adds a beautiful texture and a subtle tropical note that cuts through the heavy dairy. Just ensure you use unsweetened coconut to keep the sugar levels balanced.
Can I use heavy cream instead of evaporated milk?
Heavy cream will make the dessert exceptionally rich, but it will lose that distinct, nostalgic “Peruvian” taste.
Tried it? Let me know.
If you made this recipe, let me know how it went in the comments below or tag @Chewinghappiness on Instagram so I can see your bowl! And if you really want to do it right, make a batch of my Mazamorra Morada recipe and Mazamorra cochina to serve right alongside it.
3 Comments
I love rice pudding too!
Glad to know!
It’s nearly impossible to find well-informed people for this subject, however, you sound like you know what you’re talking about! Thanks