Spanish Rice Pudding – Venezuelan Arroz Con Leche

Classic quick, simple, easy, and comforting, this Spanish Rice Pudding recipe is sweet and simple. Deliciously creamy and rich it’s the best cool weather dessert,  perfect for the whole family to enjoy at any time.

This is one of my favorite Venezuelan desserts ever.

But I must confess, I never thought about cooking rice could be used to make something different than savory meals and Oh my! It can make the most delicious sweet dessert ever!

You might also love these other Venezuelan recipes: 4-Ingredients Caramel Flan or Quesillo Venezolano, 3-Ingredients Easter Condensed Milk Truffles – Venezuelan Papitas de Leche, Strawberries and Cream Cookie Cups.

Venezuelan Arroz con Leche- AKA Spanish Rice Pudding with sweetened condensed milk

I learned this Venezuelan Arroz con Leche {Spanish Rice Pudding} recipe when I was like 13 years old by accident trying to make something else (Venezuelan Chicha drink). I really haven’t gone through other Rice Pudding recipes back then so couldn’t tell if it is the original recipe or not.

But this one has been a total success in my family since I first made it. My dad is the first one to ask me to make it every holiday and even many friends ask me to make it when they are visiting!

As soon as I visit my family, my dad and my little brother always ask me to make rice pudding and I thought it would be nice to share it with you as well!

About this Delicious recipe

One of the most common desserts in Venezuelan culture is Arroz con Leche or also called Spanish rice pudding. Even though it might be a daily dessert in other cultures, it is considered part of the culture of this Caribbean country. Consumed especially during the Easter festivities, it is very pleasant and exquisite.

This dessert is a hard one to pinpoint its specific origin. It is prepared in Spanish and French cuisines, in Arab countries and other Latin American regions. All with their variants, it’s considered an inheritance product of the Andalusian migration, who prepared it on Venezuelan soil and sprinkled it with cinnamon.

It is said that the primary origin of this dessert comes from Asian lands. From that point and due to the constant travel of Europeans and inhabitants of Arab countries, it became popular in these regions. After the colonization of America, it spread throughout this region, remaining anchored to Latin America.

The truth is that since its preparation by the Venezuelans, rice pudding has become a part of the culture. Nursery songs have been written around it. Easter is unthinkable without tasting this dish or its variant, coconut rice.

Now that you know its origin, get ready to make this delicious dish and show it off to your guests.

How to make this delicious Venezuelan Rice Pudding

The Spanish Rice Pudding recipe is very simple and straightforward and one of my favorite in Venezuelan cuisine. It’s also gluten-free.

Ingredients:

  • White rice (regular) – The base of the recipe, should be normal white, long rice.
  • Sweetened Condensed milk – This will give a silky and creamy texture.
  • Cinnamon sticks – This will bring the whole delicious scent of this recipe.
  • White sugar.
  • Whole milk
  • Water
  • Ground Cinnamon.

Venezuelan cuisine: Variations and alternatives

It has many variations when it comes to its preparation. In some places, flour, cream, or egg are used to create a creamy consistency, a characteristic aspect of this dish. In Venezuela, there is the coconut rice variant, incorporating grated coconut and coconut milk instead of milk.

Many uses evaporated milk, some use sweetened condensed milk (like me), and others just sugar. Some use an egg. Raisins, or coconut, are optional but common.

My take on this traditional Venezuelan dessert is very simple and easy to make. I use whole milk to cook the rice, not water.

Sometimes, to make it even richer, I like to add a couple of tablespoons of powdered milk to the mix. This makes it creamier milk and works great.

VeganS

I know many people replace the whole milk with Coconut milk for a vegan and lactose-free version of this recipe. I have never done it myself but I know it’s possible.

Instructions:

  1. In a big pot stir the rice, sugar, cinnamon sticks, milk, and water. Mix everything with a wooden spoon.
  2. Bring to a boil over medium heat (never use high heat as the milk could rise very quickly) uncovered mixing almost constantly.
  3. Once it starts boiling, take it to low heat to simmer and leave it to cook for around 90 minutes to 2 hours stirring every now and then. In my opinion, this is key to getting the rice to release its starch and create its own delicious creaminess.
  4. You should check for the texture of the rice after about 90 minutes. The liquid should decrease considerably but not completely. It should get thicker and the rice should be very soft (slightly overcooked).
  5. Some people like it more al dente, the choice is yours but we love the rice soft for this recipe.
  6. Then it will be ready.
  7. Before turning off the heat, stir in the condensed milk and mix well.
  8. Put it away and wait until it cools and put it in a glass bowl that you can put in the fridge.
  9. When it’s cool, it’s ready to eat.

I usually wait until the next day to eat it because it tastes way better.

When serving, sprinkle some ground cinnamon and it’s good to go!

This recipe tastes so good. I know that people change some things depending on the country. For example in Spain they add orange or lemon peel or lime zest, in Venezuela, they add some cloves, in some other places they add raisins, and so on. But I don’t like any of them so I make it simple!.

What do you think? Doesn’t it look delicious?

Frequently Asked Questions

What type of rice is best for rice pudding?

Some recipes might focus on different varieties or flavors, but traditional Spanish rice pudding uses plain regular White Rice.

Why does my rice pudding get watery?

If you mix it too vigorously, it can become too watery. If you mix it too little, the ingredients won’t combine the way they should.

What thickens rice pudding?

The mix of sugar, milk, and rice as it cooks starts thickening the texture. Then evaporation also plays a role in the texture and finally, the sweetened condensed milk finishes the process. Some people add a teaspoon of cornstarch with a tablespoon of water to thicken it but I rather not.

Where did rice pudding originate from?

This dessert is a hard one to pinpoint its specific origin. It is prepared in Spanish and French cuisines, in Arab countries and other Latin American regions. All with their variants, it’s considered an inheritance product of the Andalusian migration, who prepared it on Venezuelan soil and sprinkled it with cinnamon. However, it is said that the primary origin of this dessert comes from Asian lands.

More Venezuelan Desserts to Try

If you found this Spanish Rice Pudding recipe delicious, you might also love these other delicious desserts too:

✂️ Recipe

Delicious Rice Pudding Recipe Arroz con Leche

Spanish Rice Pudding – Venezuelan Arroz Con Leche Recipe

Camila Rojas
Classic quick, simple, easy and comforting, this Spanish Rice Pudding recipe is sweet and simple. Deliciously creamy and rich it's the best cool weather dessert, perfect for the whole family to enjoy any time.
5 from 1 vote
Prep Time 10 mins
Cook Time 2 hrs
Resting Time 2 hrs
Total Time 2 hrs 10 mins
Course Dessert
Cuisine International, Venezuelan
Servings 10 people

Ingredients
  

  • 1 cup of white {normal} rice.
  • ¾ cup of white sugar.
  • 2 stick of cinnamon.
  • 5 cups of milk (Whole milk)
  • 3 cups of water
  • 1 can of Sweetened Condensed milk.
  • Cinnamon in powder.

Instructions
 

  • In a big pot stir the rice, sugar, cinnamon sticks, milk and water and mix everything with a wooden spoon. Bring to a simmer over low heat and leave it for around 2 hours mixing every now and then.
  • It should get thick and the rice very soft. Then it will be ready.
  • Before putting it away stir the condensed milk and mix.
  • Put it away and wait until it’s cool and put it on a glass bowl that you can put in the fridge.
  • It’s ready to eat. I usually wait until next day to eat it because it tastes better. When serving add some powdered cinnamon and it’s good to go!

Notes

This Rice Pudding tastes so good. I know that people change some things depending on the country. For example in Spain they add orange peel, in Venezuela, they add some cloves, and so on. But I don’t like any of them so I make it simple!.
Keyword arroz con leche, rice pudding, spanish rice pudding, spanish rice pudding recipe

So what do you think have you tried this before? If so how do you like it???

Some international dessert recipes I love from my favorite bloggers:

Don’t forget to pin it so you keep this recipe for the future!

Rice Pudding Recipe Arroz con Leche

Til' next time...

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58 Comments

  1. Love ricepudding with cinnamon! As an diabetic type 1 I only use milk and when readycocked I sweeten with Hermesetas (special sugar). The pudding is a must have on christmas here in Sweden, but as all of my family loves it so much I usual cook it now and then.

    1. Hi Marie, thank you so much for leaving me your thoughts.
      I would have never thought this dessert could be made with sweeteners. That’s so good to know. Glad you found a way to keep enjoying this delicious dessert. So just curious, when you make it for your family, do you make 2 batches? Like one with sweetener and another one normal of they all love your version? That’s interesting to learn.
      Hope you have a wonderful day and again thank you for stopping by and sharing your thoughts!
      Hugs and love,
      Cami.

      1. I make 4 batches…. My hubby has diabetes type 1 too and our sons (2 grown ups) likes it better with sweeteners. Seeing forward for your next email! Wish you a great weekend and hugs!

        1. 4 batches is a lot of love LOL. So glad to connect with you! I think I can learn a lot from you too!
          You too have a wonderful weekend!
          Sending hugs and lots of love!
          Cami

    1. Hi Robyn, Sorry about that. It’s definitely raw. I thought that when say cook for about 2 hours it was understood that it’s raw rice. But I’ll clarify that in the post. Thank you for your input.
      Hugs

    1. Hi Kimberly,

      I truly don’t know that information. I’ve never done it for that kind of purpose. I just make it for my family. I can say it’s a lot of rice pudding but have never measured it like that. I’m so sorry for not being helpful on this!
      Hugs.

  2. I like your recipe; I like your site and appreciate your energy! But I wouldn’t call white rice “normal” rice. We began stripping rice of all it’s vitamins and got used to it – it was a big disservice to our world and inhabitants – many of whom are poor living on rice as their base. it has led to many health conditions; turning healthy foods into vitamin deficient has added to the out of control number of obese children and adults, diabetes victims, etc. I would use this recipe with what I consider “normal” rice – and that would be brown, healthy nice before it was stripped, bleached, or white powder added to it to make it look “nice.” Full of nutrients — the reason so many people survived a rice diet. Brown rice and beans make the perfect protein. I’m not saying I don’t like the way white rice tastes – I had to get over it – used to a healthier way. Once in a while I need a white rice fix; but that’s like saying I need a diet soda once in a while – neither are really healthy for you but we crave them sometimes. I also like brown basmati rice — which would be delicious in this recipe. Okay – my two cents regarding the word “normal” and how we should start gravitating towards more healthy choices. For the sake of our future generations, we need to start going back to nutrient rich foods and a more plant based diet. Rice is one of the most important elements. (and lots of rice nowadays is full of arsenic – so soaking it for a few hours if not overnight is recommended.) Thanks for listening.

  3. Hi there! I just wanted to stop and comment on the recipe. I found it on the yummly app and I must say it looks delicious. I did try it and used 2% milk instead of whole. I did attempt the simmer technique but after 2 hrs I turned the stove to 4 and that seemed to do the trick. I don’t know if it was the milk but after I upped the heat it cooked perfectly. It also tasted great!!! Thank you bunches!

  4. Cami, this looks delicious! It was very popular at our last blog hop so it will be featured this week on Wonderful Wednesday Blog Hop on Ducks ‘n a Row. Hope you’ll stop by.

  5. Oh my! This looks so yummy! I might have to try making this very soon! This is a popular dish during the holidays in Puerto Rico as well. :) I will pin this right now!!

  6. Hi Cami! I love arroz con leche! The last time I had it my cousin made it for breakfast when we went to visit her in California :) Good times! Thanks for sharing. Stopping by after seeing your link at VMG 206 DIY Showcase!

    Have a great week!

    Liz

  7. Wow this looks amazing! I have not had rice pudding in a long time and this makes me want to make it. Thank you for this post.

  8. Just pinned and shared on Facebook as one of this week features at Freedom Fridays:)))

    Hugs

    Lovely dish!

  9. Congratulations! This post is featured over at Diana Rambles today and has been pinned in the Featured at Diana Rambles board at Pinterest, Tweeted, and Recommended on G+. Please grab a featured button off my sidebar or via the link under the features. Thanks for sharing this awesome idea!

  10. Oh wow, this pudding looks so delicious! I really shouldn’t blog this late at night when I’m so hungry, lol! Thanks for linking up this post at The Weekend re-Treat Link Party last week! Pinned to our party boards too :)

    Shauna @ The Best Blog Recipes

  11. My man would love this! He keeps asking me to make him rice pudding, I just haven’t had the opportunity. He keeps distracting me with other requests, like for guava pastries!

  12. My husband LOVE rice pudding, and this is completely different from how I make it, so I think I will have to try your version! Thanks so much for sharing this at the Pinworthy Project Party. I’m pinning!

  13. I used to love rice pudding – but haven’t had it in ages! I think I need to change that :)

  14. Hi Cami! I’m popping over from Let’s Get Real today. I was drawn to your rice pudding because my oldest son loves it. He gets it every time we go to one of our local restaurants. He chooses the restaurant just for the rice pudding. I knew it must be kind of simple to make, but never took the time to look up a recipe. I”m excited to try your recipe when he gets home from college. It will be a nice surprise for him.

    1. Hey there! Yayyyyyy that is exciting, I do dad with my dad when I visit him, I prepare it and when he comes from work he has it and he loooves it!. Please let me know when you make it to know what he said!!!

      XOXO
      Cami

  15. Sounds delish! Thanks for sharing this at the ‘Or so she says…’ link party. I’ll be featuring it tomorrow. Pinned it too!

    Mariel @ Or so she says…

  16. I’ll have to try this sometime soon because it looks so good! Thanks a bunch for sharing this at Frugal Crafty Home Blog Hop! I hope we see you back on Sunday at 8pm central time!

  17. I really love your photography. Recipe posts like this one inspire me to do better. I’ve gotten good at taking picture of the process of cooking, but not staging the finished product like you do. Kudos!

    1. Hi Karen, It’s all about putting up some decorations, napkins, maybe some ingredients that look good, flowers. That pic is like a composition and I usually use natural light. It;s always the best! Thanks so much for stopping by and I’m glad I inspired you!!!

      XOXO
      cami

  18. I adore rice pudding and haven’t made it in ages! You are making me want to whip up a batch :) This sounds awesome!

    1. Yayyyyy hurrayyyyy!!!! LOL I’m so glad I put and idea on you head LOL! Let me know when you make it!

      XOXO
      Cami

  19. Thank you for a great rice pudding recipe thank you sooooo much for this AWESOME recipe! I have searched and searched for a great rice pudding recipe and Im making this One!

    1. Yayyyyy I’m thrilled that I was there to give the recipe to you. Let me know how was it.

      XOXO
      Cami

  20. Camila…in Panama we prepare a batch when babies get their first tooth! also for just your comfort food dessert! Good memories and delicious every time my mom makes it for me…mine never tastes like her, lol! Thanks for sharing this delicious recipe!

    1. Wowwww I didn’t know that! And Our desserts never tastes like our mom’s or Granny’s LOL Thanks so much for your sweet comment.

      Hugs
      Cami

  21. It’s one of my favorite (ever!!) childhood pudding.
    My mom used to make it quite often (it was also my Dad’s favorite)
    Thanks for bringing such wonderful memories, I’m going to make it sooooooooooooon

    1. That is so sweet Winnie. I’m glad I revived those memories!!! Thanks so much for stopping by!

      XOXO
      Cami