Colombian Rice Pudding, or arroz con leche, is a creamy, cinnamon-spiced dessert that comforts the soul. It's sweet, velvety, and perfect for any time of day.
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There are days when everything feels off. The small frustrations pile up, and nothing seems to go right.
Last year, one of those days arrived unexpectedly, and I found myself feeling low. Nothing I did could shake it off. I had spent the morning trying to juggle work, mom duties, and life, only to end up feeling drained and a little disconnected from everything.
It was one of those moments where you just need a little TLC, but sometimes, the hardest part is admitting you need it.
I wasn’t expecting much that evening. But then, I saw I had an open can of condensed milk. And some short grain rice. And a husband in the mood for a childhood favorite. So with his guidance, we had started making Colombian arroz con leche. Since then, this dish has become a comforting tradition in our home, especially when one of us is feeling a little off.
Next time you feel a bit off, make yourself this creamy, rich Colombian rice pudding. The warm, tender rice floating in a sea of cinnamon-spiced milk, sweetened just enough to feel indulgent without overwhelming.
Every bite of that pudding will wrap you up in warmth, both literally and emotionally.
Comfort in the Simple Things
What’s remarkable about Colombian arroz con leche is how simple it is, yet how deeply it nourishes. It’s not a fancy dessert; it’s a humble one, passed down through generations in my husband’s family. As we sat together, he explained that abuelas would often make it whenever someone in the family was feeling down, a tradition that had lingered through the years.
There was something undeniably comforting about the way the cinnamon stick would soften in the simmering milk, the vanilla floating delicately through the air, and how the rice would slowly take in all those rich flavors.
Over the years, this dish had become a kind of unspoken ritual in our house. Whenever one of us was feeling out of sorts, my husband would pull out a pot and start cooking. It didn’t need to be a big thing. Just stirring the rice, letting it simmer gently, the kitchen filled with that familiar smell, was enough. The dish itself wasn’t just food; it was a reminder that someone notices when you are struggling, that they were there for me, even without you having to ask.
When the kids are tucked into bed, the evening becomes a quiet moment, just the two of us, sharing something comforting. Leo loves having arroz con leche in the morning before school, topped with cinnamon. Lin enjoys stirring it as it cools, feeling like part of the process. But it’s those heavy days when my husband makes it that I feel everything will be okay.
Colombian Favorites That Warm the Soul
As we enjoyed the pudding, I thought about other dishes woven into our family life. Colombian patacones, crispy and golden, are the perfect complement to the creamy rice pudding. Sometimes, I make plantain chips in the air fryer, with Leo helping me toss them in sea salt. A simple, satisfying snack.
That comforting spirit carries over into our weekends, when I make Colombian hot chocolate and pair it with maple sufganiyot. When we have plantains on hand, I often make plantains in coconut milk, inspired by the flavors in the Colombiana cookbook. The coconut milk’s natural sweetness, paired with the savory plantains, reminds me of the balance that’s always present in food, and in life.
Just like arroz con leche, it’s a dish that feels both nurturing and simple, full of memories and flavors that bring us back to those long, peaceful afternoons.
Ingredients
- White Rice - Rice is the heart of this dish. In Colombia, we often use long-grain white rice, which holds its shape during cooking and absorbs the milk beautifully. While you can use other varieties, this rice’s slightly firm texture gives the pudding that perfect bite without becoming mushy.
- Cinnamon Sticks - Cinnamon is a must for this dish. I always prefer cinnamon sticks because they infuse the rice slowly as it simmers, and they’re easy to remove before serving. But ground cinnamon works just as well if that’s what you have on hand.
- Milk and Condensed Milk - Milk is the base of this pudding, giving it its creamy texture. I love using whole milk because it adds richness, but you can use skim milk if you prefer a lighter version. Condensed milk, on the other hand, adds sweetness and thickness. It’s one of those ingredients that really makes the dish feel like a treat. It gives the rice pudding its signature creamy, dreamy texture.
- Sugar - A little sugar adds sweetness to the rice pudding, balancing out the richness of the milk and butter. Depending on how sweet you like your rice pudding, you can adjust the amount. I find that a half cup gives just the right level of sweetness. If you prefer, you can substitute with honey or agave syrup for a more natural sweetness, though that will change the flavor slightly.
See the recipe card for full list and exact quantities.
How to Make Colombian Rice Pudding (arroz con leche)
This classic Colombian rice pudding is a dish that never fails to comfort, with its creamy, sweet, and aromatic flavors. The best part? It’s easy to make and fills your home with that warmth and sweetness as it simmers. Here's how to make this recipe:
Make Cinnamon Water
In a small pot, add water and cinnamon sticks. Bring to a boil and let it cook for about 10 minutes. The water will take on the warmth and fragrance of the cinnamon. Once it’s done, reserve the water and discard the cinnamon sticks. This cinnamon-infused water will be the base for your rice pudding, filling your kitchen with that comforting, familiar aroma.
Cook the Rice
Place the rice and cinnamon water in a large pot over medium heat. Let it cook for about 5 minutes, stirring occasionally. The rice will begin to absorb the cinnamon flavor, creating the first layer of warmth and spice.
Add Milk, Sugar, Salt, and Butter
To the rice and cinnamon water, add a pinch of salt, butter, vanilla extract, sugar, and 2 cups of milk. Stir everything well to combine. Let it cook uncovered for about 15 minutes, giving the rice time to soak up the flavors of the butter, vanilla, and sugar. This step makes the rice tender and prepares it for the creamy finish.
Add Condensed Milk and the Remaining Milk
Once the rice is soft and the mixture is well combined, reduce the heat to medium-low. Add the remaining milk and the sweet condensed milk to the pot, stirring with a wooden spoon. Cook for about 1 hour and 15 minutes, or until the pudding thickens. Be sure to stir occasionally, scraping the sides of the pot to prevent anything from sticking.
Stir and Cool
Once the rice pudding has thickened to a creamy consistency, remove the pot from the heat. Stir well and let the pudding cool to room temperature. You’ll notice how creamy and smooth it becomes as it cools.
Chill and Serve
For the best texture, refrigerate the rice pudding for at least 1 hour or overnight. The cold temperature allows it to set and become even creamier. Serve it chilled, either as a snack, dessert, or a comforting treat during any time of day.
Storage
If you find yourself with leftovers of this creamy Colombian rice pudding, storing it is easy. Once the pudding has cooled to room temperature, transfer it to an airtight container and put it in the refrigerator. It will keep well for up to 3 days in the fridge.
The pudding will thicken as it cools, so if you prefer a slightly looser consistency, just stir in a bit of milk when reheating. To reheat, gently warm it on the stove over low heat, adding more milk as needed to bring it back to a creamy consistency. You can also microwave it in short bursts, stirring in between, for a quicker option.
While fresh is always best, this dessert actually improves in flavor overnight, so feel free to make it ahead of time.
Top Tips
Patience Pays Off – the key to a creamy, perfectly thickened arroz con leche is letting it simmer slowly over low heat. Don't rush the process. Give the rice time to absorb all the flavors of the cinnamon and milk. Stir occasionally to prevent the rice from sticking to the bottom, and allow the pudding to develop its full flavor.
Taste as You Go – while the recipe gives a general amount of sugar, I always find that it’s best to taste as you cook. Some days, I like it a little sweeter, and others I prefer a more balanced flavor. If it needs more sweetness, don’t be afraid to add a little more sugar or condensed milk.
Recipe
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Colombian Rice Pudding Recipe (Arroz Con Leche)
Equipment
- Small pot
- Wooden Spoon or Spatula
Ingredients
- 1 cup washed white rice
- 3 cinnamon sticks
- 2 cups water
- 4 cups milk
- 2 tablespoon butter
- 1 ½ tablespoon vanilla extract
- ½ cup sugar
- 1 10 oz can of condensed milk
- pinch of salt
Instructions
- In a small pot, add 2 cups of water and the 3 cinnamon sticks. Bring it to a boil and cook for 10 minutes. Once done, discard the cinnamon sticks and set the water aside. This cinnamon-infused water will provide the foundation for your pudding’s rich flavor.
- Place the washed rice into a large pot and pour in the cinnamon water. Cook the rice over medium heat for about 5 minutes. Stir occasionally to prevent the rice from sticking. The rice will begin to absorb the cinnamon aroma, creating a flavorful base for the pudding.
- After the rice has softened a bit, add a pinch of salt, 2 tablespoons of butter, vanilla extract, ½ cup of sugar, and 2 cups of milk. Stir well to combine, then allow the mixture to cook uncovered for 15 minutes, letting the rice soak up the milk and spices.
- Reduce the heat to medium-low, and then add the remaining 2 cups of milk and the condensed milk. Stir the pudding gently with a wooden spoon and let it cook for about 1 hour and 15 minutes, or until the mixture thickens and the rice is tender. Stir occasionally to keep it from sticking to the bottom of the pot.
- Once the rice pudding has thickened to your desired consistency, remove the pot from the heat. Stir well and let it cool to room temperature. The pudding will continue to thicken slightly as it cools. Once cooled, refrigerate the pudding for at least 1 hour, or preferably overnight for the best texture.
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