Arroz con Leche - Mexican Rice Pudding

decorative glass with brown rice arroz con leche being served with a spoon.

5 from 1 vote

Arroz con Leche - Mexican Rice Pudding

This creamy Arroz con Leche (Mexican Rice Pudding) is a cozy, dairy-free twist on the classic! Made with brown rice, oat milk, maple syrup, cinnamon, and vanilla, it’s delicious served warm or chilled and perfect for breakfast, dessert, or meal prep.

Prep Time5

Cook Time1

Total Time1 5

Course: Breakfast, Dessert

Cuisine: Mexican

Diet: Gluten Free, Low Calorie, Low Salt, Vegan, Vegetarian

Servings: servings

Calories: 179kcal

Author: Sarai Leos Matsui

Ingredients

1 cup medium to long-grain brown rice, uncooked (3 cups cooked)
2.5 cups water
1 cup unsweetened oat milk (or other plant milk)
1/4 cup maple syrup (or 1/2 cup for sweeter)
2 teaspoons vanilla extract
1 tablespoon ground cinnamon for dusting the top

US Customary - Metric

Instructions

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.
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.
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.
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.
This recipe is also great for meal prep, so portion leftovers into airtight individual containers and refrigerate for easy breakfasts, snacks, or desserts throughout the week. If it thickens too much in the refrigerator, simply stir in a splash of oat milk to make it creamy again.

Video

Notes

Helpful Tip: Step-by-step photos are included above to guide you through the recipe and make it easy to follow. There are also FAQs, variations, and serving suggestions.

Tips & 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!

Why We Make Arroz con Leche with Brown Rice (instead of white):

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.

Nutrition