Arroz con Leche

I have been really into family recipes this month.  I think this time of year has me feeling very in touch with my culture and the traditions our family has made.  Having a little one also has me very excited to share them and create some of our own. 

We already made so many lovely dishes as a nod to our family’s traditions, I can’t wait to share even more next year.  This recipe today is my version of another family favorite.  My Nana used to make rice pudding, or “arroz con leche” but honestly as a kid it was one dish I decided I didn’t “like” but really I never tried it.  So as an adult I made my own and decided, yep, this is delicious. 

My nana has her own recipe, and I need to get a copy of that, but today this is my take on it.  I have made it free of lactose, which in our house is helpful.  However, the milks can be substituted with whatever milk you are into.  Last week I used regular evaporated milk, regular sweetened condensed milk and 8 oz of coconut milk… (it was just all we had).  I typically just try to make the milks equal around 33-34oz of total fluid.  

Recently I learned this was one of my grandfather’s (Tata Carrillo’s) favorite desserts.  My dad said he used to ask my Nana to make extra rice so they could use the leftovers to make the pudding.  I love that.  I love that eating experiences can evoke such fond memories.  I often think about the recipes that I am most proud of, and they are ones I make that are about family and remind me of my own childhood or other great experiences.  So I hope this holiday season has you reflecting on all that is good and the memories that have and will be made with good friends and family. 

Thank you for another great year of hanging out here on the blog with me! Cheers, be safe tonight and see you next year!!


Arroz con Leche

Yield: 4-6 servings


  • 1 cup white rice, long-grain
  • 7 cups water
  • 1 (4 inch) cinnamon stick
  • 1 (12.2oz) can evaporated coconut milk
  • 1 (11.25 oz) can condensed coconut milk
  • 10 oz unsweetened almond milk
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup golden raisins


  1. In a medium pot, add rice, water and a cinnamon stick and bring to a boil, lower to medium and let cook uncovered until rice is tender. About 15 minutes.
  2. Remove the cinnamon stick.
  3. Strain the rice, removing the liquid, and then return the now cooked rice to the pot.
  4. Stir in all the milk products (evaporated, condensed and almond milk) and salt.
  5. Continue cooking and bring it back up to a boil.
  6. Lower the heat, add your spices, and simmer uncovered stirring occasionally, until your rice is thickened, about 15-20 minutes.
  7. Add your raisins, stir and let cook for another 2-3 minutes.
  8. Serve pudding in a small bowl, sprinkle more cinnamon if desired.
  9. Enjoy immediately or cool and refrigerate.
  10. Store in an airtight container in the refrigerator for 3-5 days.
  11. To reheat, add a tablespoon of almond milk to loosen it up and microwave about 1-2 minutes until heated through.

**NOTE** I purchased the canned coconut condensed and evaporated milk at Sprouts Farmer’s Market, they also have them online but are less expensive at the store


Did You Make This Recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #apinchofgrace.

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