Arroz con Leche

Sweet Rice Pudding

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Preparation info

  • 1

    dozen 6 ounce servings
    • Difficulty


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Arroz con Leche is served all over the country as a dessert, especially during the holidays. You will find it in many restaurants in the country but especially in the Valle del Cauca. This is one of those dishes you can gobble up a tablespoon at a time!


  • cups rice, washed
  • 2 cups sugar
  • 2 cinnamon sticks
  • 1 teaspoon salt
  • 6 whole cloves
  • 3 cups whole milk
  • 1 cup (13.5- or 14-ounce can) sweetened condensed milk
  • 1 cup heavy cream
  • ½ cup raisins


  1. Combine rice and 6 cups of water in a bowl. Set aside at room temperature for 1 hour. Do not drain.
  2. In a large heavy pot or caldero*, over medium heat place the rice, the soaking water, ¼ cup of sugar, cinnamon, salt, and cloves. Cover, decrease the heat to medium-low and simmer for 1 hour and 10 minutes.
  3. Uncover, add the remaining cups of sugar, the milk, condensed milk, and cream. Stir with a wooden spoon. Cover and simmer on low for 5 minutes.
  4. Turn off the heat, stir in the raisins, and cover. Let stand for 10 minutes.
  5. Uncover, let cool for 1 hour and refrigerate in a nonmetallic container. Cover with plastic wrap or parchment paper placed directly on the pudding so it doesn’t form a crust.
  6. Serve cold in custard or ice cream cups.