Preparation Method:

The “arroz con leche”, literally rice with milk, is a traditional Spanish sweet, very easy to do and also very tasty. It’s only made up of rice and milk, and you don’t need to be an expert chef to cook it; indeed, its preparation it is not complicated, and it doesn’t took too much time actually.

We will suggest you the most traditional recipe, but remember there are a lot of different ways to do this sweet; someone adds special ingredients, others change them, but what we are going to show you is the easiest way to do this dessert.



First of all, we recommend using whole milk to do this dessert; it makes it more tasty and creamy. NB. You can either use other kinds of milk.

As for the butter, it is optional, but considers it adds a really particular taste. If you decide to use it, remember to make sure it is salt-free.

A good way to make your arroz con leche outstanding is putting the rice in the water an hour before cooking it, so the rice loses amid. This method allows the rice to be softer and less dense.

Said so, let’s start this recipe:


  • Take a middle-sized pot, make it to heath slowly, adding the milk, the sugar, the cinnamon sticks and the lemon zest (cleaned and cut beforehand)
    * If it is possible, use a ripe lemon, yellow colored instead of green. Use a sharp knife to cut it faster.
  • Mix the compound, in order to melt the sugar, and wait till the milk starts to boil; at this point, add the rice already drained, and the butter. Let heaths it slowly, till the rice is well-cooked. Remember, sometimes melt the compound to make sure the rice doesn’t stick.
  • Rice will be cooked in 25-30 minutes. Try it before putting out the fire, and if it’s soft enough, get rid of the lemon zest and the cinnamon sticks, leaving it rest for a while.
  • Let it cool to room temperature, and when it’s enough cold, add the cinnamon powder to make it more original and to add a particular taste to your arroz con leche.

Remember, it is better to leave it in the fridge till guests don’t come.

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