Arroz con Leche (Mexican Rice Pudding) – Dairy-Free

What Is Arroz con Leche?

Arroz con leche, which literally means “rice with milk,” is a creamy rice pudding enjoyed throughout Mexico and many other Spanish-speaking countries. It’s simple, cozy comfort food that can be enjoyed warm or cold—and depending on the family, it might show up for breakfast or dessert!

This recipe is especially meaningful to me because our version was created by my niece, Sarai, who is Mexican and grew up eating arroz con leche both for breakfast and as a dessert. When we started talking about creating a healthier, plant-based version for EatPlant-Based, she knew exactly what this creamy, cinnamon-spiced favorite should taste like.

Traditional Mexican arroz con leche is typically made by slowly cooking rice with milk, sugar, and cinnamon until it’s wonderfully soft and creamy. Sarai’s version puts our own plant-based spin on the classic, using brown rice, oat milk, maple syrup, cinnamon, and vanilla. It’s completely dairy-free while still having that cozy flavor and creamy texture she remembers growing up with.

And don’t let the brown rice throw you! It becomes wonderfully tender and gives this Mexican rice pudding a deliciously hearty texture.

Why You’ll Love This Dairy-Free Arroz con Leche

This creamy Mexican rice pudding has all those cozy cinnamon-and-vanilla flavors Sarai remembers growing up with, but we’ve given it a wholesome plant-based twist. Here’s why we think you’ll love it!

• Creamy without the dairy – Oat milk makes this arroz con leche wonderfully creamy and keeps it completely dairy-free. You can also use fresh almond milk or homemade cashew milk if preferred.
• Only 5 simple ingredients – No long ingredient list or anything complicated required.
• Budget-friendly – Rice is one of the most affordable pantry staples around, and this recipe turns a handful of simple ingredients into plenty of creamy goodness.
• Great for meal prep – Make a batch ahead and keep it in the refrigerator for easy breakfasts, snacks, or desserts throughout the week.
• Made with brown rice – It adds a little more whole-grain goodness while still becoming tender and creamy as it cooks.
• Sweetened with maple syrup – We skip the refined sugar and use maple syrup for just the right amount of sweetness.
• Breakfast or dessert—you decide! – Sarai grew up eating arroz con leche both ways, and this version is perfect for either. Enjoy it warm and cozy for breakfast, topped with berries similar to a breakfast oatmeal bowl, or chilled for a sweet treat later.
• Delicious warm or cold – It’s wonderful straight from the pot, but after some time in the refrigerator, it becomes an entirely different kind of creamy treat.

Ingredients You’ll Need

One of the things I love about this dairy-free arroz con leche is how such a short list of simple ingredients can turn into something so creamy and comforting. You only need 5 ingredients to make it!

🍚 Brown rice – We use brown rice instead of the traditional white rice for a wholesome, hearty twist. It takes a little longer to cook, but becomes wonderfully tender and creamy.

🥛 Oat milk – Our favorite for this recipe because its naturally creamy texture works beautifully in rice pudding. Be sure to use an unsweetened variety.

🍁 Maple syrup – Adds just the right amount of sweetness without refined sugar and pairs deliciously with the cinnamon and vanilla.

🤎 Cinnamon stick – Simmering a whole cinnamon stick with the rice infuses the pudding with that warm, classic flavor from the inside out. A little extra ground cinnamon boosts all that cozy flavor and is perfect for sprinkling over each bowl before serving.

🌼 Vanilla extract – Rounds everything out with a touch of warm vanilla flavor that makes this arroz con leche smell as wonderful as it tastes.

Sarai’s Tip: Don’t skip the cinnamon stick! It may seem like a small thing, but allowing it to simmer right along with the rice gives arroz con leche that wonderful cinnamon flavor throughout.

Why We Make Arroz con Leche With Brown Rice

Traditional arroz con leche is usually made with white rice, but for our version, Sarai and I decided to use brown rice. Since EatPlant-Based is all about making familiar favorites with wholesome plant-based ingredients, it just made sense for us.

Brown rice is a whole grain, so it still contains the bran and germ that are removed when white rice is processed. That means it provides more fiber and retains more of its naturally occurring nutrients.

Now, there is one little trade-off—brown rice takes longer to cook. But don’t let that scare you away! As it slowly simmers in the oat milk with cinnamon and vanilla, it becomes tender and soaks up all those wonderful flavors.

The finished arroz con leche has a slightly heartier texture than one made with white rice, but it’s still wonderfully creamy, sweet, and comforting. To us, it’s the best of both worlds—a more wholesome spin that still tastes like the cozy classic Sarai grew up loving.

Is Mexican Rice Pudding Vegan?

Traditional Mexican rice pudding, or arroz con leche, is usually not vegan because it’s typically made with dairy milk. Some recipes also use sweetened condensed milk or evaporated milk to make it extra rich and creamy.

But thankfully, arroz con leche is incredibly easy to make dairy-free! For our version, Sarai uses oat milk, which gives the pudding a wonderfully creamy consistency without any dairy at all.

We also sweeten ours with maple syrup and keep the rest simple with brown rice, cinnamon, and vanilla. The result is a completely vegan arroz con leche that’s warm, creamy, cinnamon-y, and every bit as comforting as we hoped it would be.

And really, when something tastes this cozy, nobody is sitting around wondering where the dairy went.

How to Make Arroz con Leche

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

STEP #1: Place the brown rice in a fine-mesh strainer and rinse thoroughly under cold running water until the water runs clear.

We like medium or long-grain brown rice for this recipe because it becomes tender while still holding its shape. It is creamy without becoming overly mushy.

STEP #2: Add the rinsed rice, cinnamon stick, and water to a large saucepan. Bring to a boil over medium-high heat, then reduce the heat and cook for 35–40 minutes, or until the rice is tender. Stir occasionally to keep the rice from sticking to the bottom of the pan.

STEP #3: Once the rice is tender, stir in the oat milk, maple syrup, and vanilla extract. Continue cooking for another 20–30 minutes, stirring occasionally, until the mixture is creamy and begins to thicken. Remove from the heat and let it rest for a few minutes. Don’t worry if it still looks a little loose—it will continue to thicken as it cools.

STEP #4: Remove the cinnamon stick and serve your arroz con leche warm, at room temperature, or chilled—it’s delicious all three ways! Sprinkle with ground cinnamon before serving, and add raisins if you like a little extra sweetness and texture.

Tips and Suggestions

A few simple tips will help your arroz con leche turn out creamy and delicious every time!

• Give the brown rice time to cook. Brown rice takes longer to become tender than white rice, so don’t rush it. That extra simmering time also gives it a chance to soak up all that wonderful cinnamon flavor.
• Adjust the creaminess to your liking. Arroz con leche continues to thicken as it sits. If it gets thicker than you prefer, stir in a splash of oat milk until it’s just right.
• Let the cinnamon stick do its thing. Simmering it with the rice infuses the whole pudding with warm cinnamon flavor. Remove it before serving.
• Taste before serving. If you prefer your rice pudding a little sweeter, you can always add another drizzle of maple syrup.
• It’s great for meal prep! Make a batch ahead of time and portion it into airtight individual containers for easy breakfasts, snacks, or desserts throughout the week. Just add a splash of oat milk if it thickens in the refrigerator. If you’re an overnight oats fan because of ease and prep, you’re going to love the ease of this recipe!
• Have fun with the toppings. A sprinkle of cinnamon is all it really needs, but fresh fruit, raisins, chopped nuts, or a drizzle of maple syrup are delicious additions too.

📍Sarai’s tip: Arroz con leche is one of those recipes that’s just as good the next day—maybe even better once all those cinnamon and vanilla flavors have had time to mingle!

How to Serve Mexican Rice Pudding

One of the best things about Mexican rice pudding is that there really isn’t a wrong way to enjoy it! Sarai grew up eating arroz con leche mostly as a treat or dessert, and I love that it can easily be a healthy breakfast bowl, too.

You can serve it warm right from the pot when it’s extra creamy and cozy, or refrigerate it and enjoy it cold later. Keep in mind that arroz con leche will thicken as it cools, so if you prefer it a little creamier, simply stir in a splash of oat milk before serving.

Here are a few of our favorite ways to dress it up:

🤎 A sprinkle of ground cinnamon – Simple, classic, and probably our favorite.

🍓 Fresh fruit – Berries, sliced bananas, or other seasonal fruit are especially nice if you’re serving it for breakfast. For a different, fruity twist, try topping your Arroz con Leche with our Sweet Macerated Strawberries—the juicy berries are delicious with the creamy, cinnamon-spiced rice pudding!

🍎 Warm cinnamon apples – Spoon some on top for an extra-cozy fall version.

🥜 Chopped nuts – Walnuts or pecans add a delicious little crunch.

🍁 A drizzle of maple syrup – Perfect if you like your rice pudding a touch sweeter.

🍇 Raisins – A traditional addition to many versions of arroz con leche. Stir them in or sprinkle a few on top.

For the full cozy experience, grab a bowl while it’s still warm, dust it with cinnamon, and dig in. Sometimes the simplest way really is the best.

How to Store

One of the nice things about arroz con leche is that it keeps beautifully in the refrigerator, which means you can make a batch and enjoy it for breakfast or dessert over the next few days. Once it has cooled, transfer the rice pudding to an airtight container and refrigerate it for up to 4–5 days.

Don’t be surprised if it’s quite a bit thicker when you pull it out the next day. The brown rice continues to soak up some of that creamy oat milk as it sits. Just stir in a splash of oat milk until it reaches the consistency you like again.

You can enjoy it cold right from the refrigerator or warm it gently on the stovetop or in the microwave. I like to add that little splash of oat milk before reheating and finish it with another sprinkle of cinnamon. So good!