FoodieAtlas
Recipes around the World
Arroz con Leche tastes like a Costa Rican grandmother's kitchen—warm, creamy, and touched with cinnamon and vanilla. This rice pudding appears at birthday parties, family dinners, and on the small tables where neighbors share desserts on Saturday afternoons. Texture matters completely—the rice should be soft but retain its shape, the milk transformed into something silken and thick without being heavy. Costa Ricans make this with full whole milk and sugar, sometimes adding condensed milk for extra richness, and you'll find it equally at home on a holiday table or as quick dessert any quiet evening.
In a medium saucepan, bring the water to a boil.
Add the rice and cook until tender, about 15 minutes.
Drain any excess water and set the rice aside.
In a large saucepan, combine the milk, sugar, cinnamon stick, ground cinnamon, and ground nutmeg.
Heat over medium heat, stirring occasionally until the sugar has dissolved and the mixture is hot.
Add the cooked rice to the milk mixture.
Reduce the heat to low and simmer, stirring occasionally, for about 30 minutes or until the rice is soft and the mixture has thickened to a creamy consistency.
If using, stir in the raisins and coconut milk.
Continue to cook for another 5-10 minutes, until the raisins are plump and the mixture is well combined.
Remove the cinnamon stick and stir in the vanilla extract.
Spoon the arroz con leche into serving bowls.
Garnish with freshly grated coconut if desired.
Short-grain rice (like arborio) actually works beautifully and creates a creamier pudding because of its higher starch content. Many Costa Ricans use whatever rice is available. The cooking time and milk ratio stay the same—stir occasionally to prevent sticking.
It should be creamy and slightly thick, with individual rice grains visible but soft enough to eat easily with a spoon. It will thicken more as it cools. If it seems too thin when warm, it's often perfect when chilled. If it's too thick, thin it with a splash of milk.
Condensed milk adds sweetness and creaminess but isn't essential. Many Costa Rican home cooks skip it, using only whole milk and sugar. Some add it for special occasions. Both methods are authentic—use what you prefer.
Either way works. Costa Ricans often serve it warm, straight from the pot, which lets the cinnamon and vanilla aromas rise. Chilled arroz con Leche is also delicious, becoming slightly firmer and more pudding-like. Both have their moments.
Cover and refrigerate for up to 4 days. The pudding thickens as it cools. Reheat gently over low heat with a splash of milk, stirring constantly. It also freezes well for 1 month—thaw in the refrigerator and warm gently before serving.