If you’re anything like me and have a soft spot for comforting, creamy desserts, you’re going to adore this Spanish Rice Pudding Recipe. It’s that warm, sweet treat that hugs you from the inside out, perfect for cozy nights or whenever you need a little nostalgia on a spoon. I absolutely love how this recipe comes together with simple ingredients, yet delivers a richness and depth of flavor that feels truly special. Once you try it, I have a feeling it’ll become one of your go-to desserts too!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have everything in your pantry already, making it super easy to whip up.
- Comfort in a Bowl: This pudding hits all the right notes — creamy, sweet, with a subtle hint of citrus and cinnamon.
- Flexible and forgiving: You can tweak it to your liking, adding cream for richness or adjusting the sweetness without fuss.
- Perfect texture: It’s not too thick or too runny, with tender grains of rice that soak up all those flavors beautifully.
Ingredients You’ll Need
For this Spanish Rice Pudding Recipe, each ingredient plays a role in creating that classic, luscious texture and comforting flavor. Here’s a quick rundown on what to pick up and why I prefer what I do.
- Whole milk: It’s the base that adds creaminess; using whole milk makes a noticeable difference in richness compared to skim or low-fat versions.
- Sugar: A scant amount keeps it sweet but balanced—don’t go overboard or it might overpower the delicate flavors.
- White rice (short grain): I love short grain rice here because it absorbs the milk perfectly, giving you a creamy consistency without turning mushy.
- Lemon peel: Adds a subtle citrus brightness that cuts through the sweetness—fresh is best, but dried zest works in a pinch.
- Orange peel: Complements the lemon with a sweeter citrus note, rounding out the aroma beautifully.
- Cinnamon stick: A classic warming spice that infuses the pudding with its signature cozy flavor.
- Cream (optional): I add it for an extra silky finish, especially when I want a richer dessert experience.
- Ground cinnamon (for serving): Sprinkle it on top for aroma and a bit of spice—it’s just the best finishing touch.
Variations
One of the things I love about this Spanish Rice Pudding Recipe is how easy it is to customize it to your taste or what you have on hand. Over the years, I’ve tried a few twists that add subtle nuances or make it suit different dietary needs without losing that comforting soul.
- Cream substitution: If you want it dairy-free or lighter, try coconut cream or almond milk instead of cream—this worked surprisingly well for me and added a hint of tropical flavor.
- Spice it up: Swapping cinnamon for star anise or adding a pinch of nutmeg gave a whole new dimension—my family got curious and loved the variation!
- Squeeze of vanilla: Vanilla extract isn’t traditional, but a teaspoon added near the end enhances the flavor beautifully.
- Sweetener swap: Using honey or maple syrup instead of sugar made it a little more complex and natural-tasting in my experience.
How to Make Spanish Rice Pudding Recipe
Step 1: Start the Sugared Milk Base
Begin by pouring half of your whole milk into a medium saucepan and adding the sugar. Bring this mixture to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for 10 to 15 minutes. Stir often during this time—the sugar will dissolve and the milk will thicken slightly. I find this step crucial because it sweetens the milk and develops a nice creamy texture that forms the heart of the pudding.
Step 2: Infuse the Milk with Spice and Citrus
While the sugared milk simmers, take the remaining milk and place it in another saucepan. Add the cinnamon stick, lemon peel, and orange peel, then bring everything to a boil. This infuses the milk with those warm, aromatic flavors that make the pudding feel special. Once boiling, add the uncooked rice, lower the heat, and let it cook for about 5 minutes. This pre-cooks the rice slightly, which helps it soften evenly.
Step 3: Combine and Simmer the Rice
Next, pour your thickened, sugared milk into the rice saucepan. Stir it all together and then cook over low heat, stirring often to keep the rice from sticking to the bottom. Depending on your rice and how creamy you want your pudding, this usually takes me around 15 to 20 minutes. I keep a close eye during this step to make sure the rice is tender but still has some bite, and the pudding comes together with a luscious consistency.
Step 4: Finish and Chill
Once the rice is just right, remove the saucepan from the heat and stir in cream if you’re using it. This is when the pudding reaches its ultimate silky texture. Then transfer the pudding to a bowl, remove the citrus peels and cinnamon stick, and let it cool. I like to stir it occasionally to stop a thick skin from forming on top. Cover and refrigerate until it’s very cold—this chilling step really helps those flavors marry beautifully.
Pro Tips for Making Spanish Rice Pudding Recipe
- Use Short Grain Rice: It absorbs liquid better and gives you that creamy, tender texture without getting mushy.
- Don’t Skip Stirring: Regularly stirring during simmering prevents the rice and milk from sticking and burning at the bottom.
- Peel with Purpose: Use a vegetable peeler to get thin strips of lemon and orange peel to avoid bitterness.
- Chill Properly: Stirring as it cools prevents a thick skin from forming on top—something I learned after many batches!
How to Serve Spanish Rice Pudding Recipe
Garnishes
For serving, I love sprinkling a generous dusting of ground cinnamon on top—it’s classic and nostalgic. Sometimes, if I’m feeling indulgent, I drizzle a little extra cream or whole milk on the pudding right before serving to make it luxuriously silky. Fresh orange zest or a small mint leaf can add a pretty pop of color and freshness if you want to jazz it up without changing the flavor too much.
Side Dishes
This pudding is usually my dessert finale, but if you’re serving it as part of a larger Spanish-inspired meal, it pairs wonderfully with something light like a citrus salad or a simple fruit compote. My family also likes it alongside churros for an extra-special indulgence.
Creative Ways to Present
For special occasions, I’ve served this Spanish Rice Pudding Recipe in cute, individual ramekins with a cinnamon stick as a stirrer for visual appeal. Another fun idea is layering it in clear glasses with fresh berries or toasted almonds for texture and color contrast—your guests will be impressed by how elegant such a simple dessert can look!
Make Ahead and Storage
Storing Leftovers
Leftover Spanish rice pudding keeps beautifully in the fridge for up to a week when stored in an airtight container. It thickens as it sits, so I recommend adding a splash of milk when you’re ready to eat it again to loosen it up—it tastes just as good the next day, if not better!
Freezing
Freezing rice pudding can be a bit tricky since the texture changes after thawing. I’ve tried freezing it once or twice, and while it’s still tasty, it can become a little grainy. If you want to freeze, portion it out and thaw slowly in the fridge before reheating gently with some added milk or cream for smoothness.
Reheating
When reheating leftover pudding, I like to do it gently on the stovetop over low heat, stirring frequently and adding a splash of milk or cream to bring back that creamy texture. Using the microwave works too—just heat in short bursts and stir in between to prevent scorching.
FAQs
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Can I use long grain rice instead of short grain for this Spanish rice pudding recipe?
Yes, you can use long grain rice, but the texture will be less creamy because long grain rice doesn’t release as much starch. Short grain rice is preferred since it absorbs more liquid and creates that classic pudding creaminess. If you use long grain, keep a close eye on cooking time and stir often.
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Is it okay to skip the citrus peel in this recipe?
While the citrus peel adds a lovely bright note that balances the sweetness, you can skip it if you don’t have any on hand. The pudding will still be deliciously creamy and cinnamon-spiced, just a bit more straightforward in flavor.
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Why does my rice pudding sometimes have a skin forming on top?
This happens when the pudding cools without stirring. To prevent this, stir the pudding occasionally as it cools to keep the surface smooth. Covering the pudding as it cools can also help reduce skin formation.
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Can I make this Spanish rice pudding recipe vegan?
Absolutely! Swap the whole milk and cream for plant-based alternatives like coconut milk or almond milk. Adjust sweetness and cook times as needed, but the recipe adapts well to dairy-free versions.
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How long does Spanish rice pudding keep in the fridge?
Stored in an airtight container, it keeps well for up to a week. Just remember it thickens in the fridge, so give it a good stir and add a splash of milk before serving to loosen it up.
Final Thoughts
This Spanish Rice Pudding Recipe holds a special place in my heart — it’s the kind of comfort food that feels like a warm hug after a long day. I love that it’s straightforward enough for weeknight dessert but elegant enough to serve when guests come over. Give it a try and I promise you’ll be making it again and again, especially once you taste that perfect blend of creaminess and subtle citrus that makes it stand out. Trust me, your kitchen will smell amazing, and your family will be asking for seconds in no time!
Print
Spanish Rice Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
Description
This traditional Spanish Rice Pudding, or Arroz con Leche, is a creamy and comforting dessert made with whole milk, sugar, and aromatic spices like cinnamon and citrus peel. The softly cooked rice absorbs the flavors to create a rich, velvety pudding that’s perfect served cold and sprinkled with ground cinnamon. An optional touch of cream adds extra creaminess for a luscious finish.
Ingredients
Main Ingredients
- 3 cups whole milk
- Scant ½ cup sugar
- ⅔ cup white rice (short grain preferred, medium grain also works)
- 1 strip lemon peel
- 1 strip orange peel
- 1 small cinnamon stick
- ¼ cup cream (optional, for creamier consistency)
To Serve
- Ground cinnamon, to sprinkle
Instructions
- Heat half the milk with sugar: In a medium saucepan, combine half of the whole milk and the sugar. Bring the mixture to a boil over medium-high heat to dissolve the sugar and start thickening the milk.
- Simmer the sugared milk: Reduce the heat to low and let it simmer gently for 10 to 15 minutes, stirring often to prevent scorching. The mixture will thicken as it cooks.
- Flavor the remaining milk: In a separate medium saucepan, place the rest of the milk along with the cinnamon stick and the strips of lemon and orange peel. Bring this mixture to a boil to infuse the citrus and cinnamon flavors.
- Add rice and cook briefly: Stir the uncooked rice into the flavored milk, lower the heat, and cook for 5 minutes to start softening the rice.
- Combine and cook until tender: Pour the thickened sugared milk into the saucepan with the rice mixture. Continue cooking on low heat for 15 to 20 minutes, stirring frequently to prevent sticking, until the rice is tender and the pudding reaches your desired consistency.
- Add cream if using: Remove the pan from heat and stir in the optional cream for a richer, creamier texture.
- Cool and refrigerate: Transfer the pudding to a serving bowl. Remove and discard the citrus peel and cinnamon stick. Stir often as it cools to prevent a thick skin from forming, then cover and refrigerate until very cold.
- Serve: Spoon the chilled pudding into bowls and sprinkle with ground cinnamon. Optionally, add an extra tablespoon of cream or milk before serving for added richness.
Notes
- Organization: Prepare all ingredients and equipment before starting to ensure a smooth cooking process.
- Rice Choice: You can use different types of rice, but short grain rice is preferred because it absorbs liquid well, making the pudding creamier.
- Cream Addition: Adding cream is optional but recommended for a richer consistency, depending on the starchiness of the rice used.
- Storage: Store leftovers in an airtight container in the fridge for up to one week. The pudding may thicken in the fridge; add milk to loosen it before serving.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 320
- Sugar: 15g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
