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side view of arroz con leche colombiano
Olga

Arroz con Leche Colombiano (Colombian Rice Pudding)

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This creamy Colombian arroz con leche (rice pudding) is one of my favorite desserts to make. I love the way the rice, milk, and sugar come together—it’s so simple but so good. It’s perfect warm or chilled, and I always make it when I want to share something special with my family.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 people
Course: Dessert
Cuisine: Colombian, Mexican
Calories: 442
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups White Rice Jasmine
  • 3 cups Water
  • 1 can Condensed Milk
  • 5 cups Whole Milk
  • 1 can Evaporated Milk
  • 1 tsp Ceylon Cinnamon
  • 1 tsp Vanilla Extract
  • 1/8 tsp Salt Optional

Equipment

  • 1 Dutch Oven (Medium or Large)
  • 1 Fine Mesh Strainer
  • 1 Spatula or Wooden Spoon
  • 1 Can Opener

Method
 

  1. Step 1
    Rinse the rice in a fine mesh strainer until the water is on the clearer side, only slightly cloudy.
    Add the rinsed rice to the dutch oven with water and cook on low heat.
    Overhead shot of Rinsing Jasmine Rice for arroz con leche
  2. Step 2
    Once the water has evaporated, the rice will be partially cooked.
    Add the whole, condensed, and evaporated milk to the cooked rice (note that the rice will not be fully cooked), add the cinnamon and vanilla extract, stir, and cover. 
    Cook for 30 minutes on low heat. 
    Overhead shot of Cooked, creamy arroz con leche in round dutch oven
  3. Step 3
    After 30 minutes, remove the cover and stir well. Then, increase the heat only slightly to get the milk to come to a quick boil, stir, and turn the heat off.
    NOTE: Don’t worry if the milk still seems a little runny at first – the rice will keep absorbing it and thickening everything up even after it’s off the heat.
    Overhead shot of creamy, cooked, arroz con leche (colombian) in dutch oven.
  4. Step 4
    To serve, pour the rice pudding into a bowl or small mug. Sprinkle cinnamon on top and enjoy the creamy goodness (warm or cold)!

Nutrition

Calories: 442kcalCarbohydrates: 73gProtein: 13gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 39mgSodium: 176mgPotassium: 514mgFiber: 1gSugar: 36gVitamin A: 429IUVitamin C: 1mgCalcium: 382mgIron: 0.5mg

Notes

Tip: Cook On Low Heat

Cook on low heat to prevent the rice from burning or sticking to the bottom of the pot.

Tip: Continue to Stir

When making arroz con leche, it’s important to keep an eye on it and give it a good stir using a silicone spatula or wooden spoon to make sure it doesn’t stick to the bottom of the pot.
The sugar in the milk, especially the condensed milk, can crystallize and burn much quicker, so it’s best to be cautious. By stirring it regularly, you’ll get a delicious and creamy dessert without any burnt bits.
I prefer to use a silicone spatula to stir the mixture, it helps to remove any pieces that have started sticking to the bottom.
 

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