Healthy Arroz con Leche Mexican Rice Pudding with Coconut Milk
Every grandmother makes arroz con leche differently, and every version is correct. The Mexican tradition of rice pudding is not a single recipe but a category of approach: rice cooked slowly in sweetened milk with cinnamon, sometimes with the addition of coconut milk, evaporated milk or condensed milk, sometimes with lemon or orange zest, always with enough cinnamon to coat the surface generously before serving. This version uses coconut milk as the primary liquid, which produces a richer, creamier result with a natural tropical sweetness that reduces the need for much added sugar. The long simmer does the rest.
Why this recipe works
Coconut milk contains higher levels of fat than regular cow milk, which contributes a silky, almost velvety texture to the finished pudding without needing to add cream or condensed milk separately. Long-grain white rice is traditional in Mexican arroz con leche and produces a looser, more flowing consistency than the thick, spoonable texture of a Greek rizogalo or Italian risotto-style pudding. Cinnamon sticks simmered with the rice and milk infuse a deep, warm spice flavour throughout that ground cinnamon added at the end cannot replicate. A small amount of coconut sugar adds sweetness with a caramel note.
Getting it right
Rinse the rice before cooking to remove surface starch. This prevents the pudding from becoming overly thick or gluey and keeps the consistency at the right flowing texture.
Cook on a low heat from the beginning. Coconut milk is more prone to splitting at high temperatures than cow milk. A gentle simmer throughout produces a more stable, glossy result.
Common mistakes
Not stirring frequently enough allows the rice to settle and the coconut milk to develop a skin at the bottom of the pan. Stir every two to three minutes throughout the cooking time.
Adding the cinnamon sticks at the end of cooking rather than the beginning means they do not have time to infuse the milk. They need at least thirty minutes of simmering to release their flavour.
Substitutions
Oat milk or almond milk can replace coconut milk for a lighter version with less saturated fat. Vanilla extract added in the final five minutes of cooking complements the cinnamon. A tablespoon of raisins stirred through at the end is traditional in some Mexican family recipes.
Serving suggestion
Serve warm or at room temperature with a generous dusting of ground cinnamon and, if you like, a few raisins scattered over the top. Also very good cold, where the pudding firms slightly and the cinnamon flavour deepens overnight.
Ingredients
- 1 cup brown short-grain rice (rinsed well under cold water)
- 2 cups water
- 1 can (400ml) full-fat coconut milk (shaken before opening)
- 1.5 cups unsweetened oat milk (or any plant-based milk you prefer)
- 1 whole cinnamon stick
- 3 tablespoons pure maple syrup (adjust to taste)
- 1 teaspoon pure vanilla extract
- 0.3 teaspoon fine sea salt
- 0.5 teaspoon ground cinnamon (for serving)
- 1 strip orange zest (optional but lovely)
Instructions
- 1
Add the rinsed brown short-grain rice and water to a medium, heavy-bottomed saucepan. Drop in the cinnamon stick and the strip of orange zest if using. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Let the rice simmer gently for about 20 minutes until most of the water has been absorbed.
Rinsing the rice removes excess surface starch, which helps the finished pudding stay creamy rather than gluey.
- 2
Once the water is mostly absorbed, pour in the full-fat coconut milk and stir everything together well. Raise the heat back to medium-low and cook the rice uncovered, stirring frequently, for about 15 minutes. The mixture will start to thicken and take on a creamy, porridge-like consistency.
Keep stirring regularly here. Brown rice can stick to the bottom of the pan, so a gentle stir every couple of minutes prevents any scorching.
- 3
Pour in the oat milk and stir to combine. Continue cooking over medium-low heat for a further 8 to 10 minutes, stirring often, until the pudding is thick, creamy and coats the back of a spoon. It will look slightly thinner than you expect at this stage, but it thickens considerably as it cools.
If the pudding seems too thick before you are happy with the texture of the rice, add a splash more oat milk and stir it through.
- 4
Remove the saucepan from the heat. Fish out and discard the cinnamon stick and orange zest strip. Stir in the maple syrup, vanilla extract and sea salt. Taste and adjust the sweetness if needed by adding a little more maple syrup, one teaspoon at a time.
Always add the maple syrup off the heat. This preserves its nuanced flavour rather than cooking it away.
- 5
Serve the pudding warm, ladled into bowls and dusted generously with ground cinnamon. Alternatively, transfer the pudding to a bowl or individual serving glasses, press a sheet of clingfilm directly onto the surface to prevent a skin forming, and refrigerate for at least 2 hours until fully set and chilled.
Pressing clingfilm right down onto the surface of the pudding is the key to a skin-free, silky result when serving cold.
Nutrition per serving
210kcal
Calories
3.5g
Protein
34g
Carbs
8g
Fat
2.4g
Fibre
8g
Sugar
105mg
Sodium
Pro Tips
- ✓
Brown short-grain rice takes longer to cook than white rice, so be patient. The extra cook time is worth it for the additional fibre and the nutty, wholesome flavour.
- ✓
Stir the pudding frequently during cooking to encourage the natural starch to release gradually, which builds that signature creamy texture.
- ✓
The pudding thickens significantly as it cools. If serving cold, you can stir in a splash of oat milk before serving to loosen it back to your preferred consistency.
- ✓
Taste the pudding before serving and adjust the maple syrup to suit your preference. Some batches of coconut milk are sweeter than others.
- ✓
A pinch of freshly grated nutmeg added alongside the cinnamon at serving time adds a lovely warm complexity.
- ✓
For the creamiest result, use full-fat rather than light coconut milk. The fat content is what delivers that authentic, luscious mouthfeel.
Frequently Asked Questions
Variations
- •
Chocolate Cinnamon Arroz con Leche
Stir one tablespoon of raw cacao powder into the pudding along with the maple syrup at the end of cooking. Top with a small square of dark chocolate grated over the surface. The bittersweet chocolate and warm cinnamon combination is deeply satisfying.
- •
Mango and Lime Arroz con Leche
Skip the orange zest and stir the zest of one lime into the pudding at the end of cooking. Serve each bowl topped with generous spoonfuls of diced fresh mango. The bright, tropical flavours complement the coconut milk base beautifully.
- •
Spiced Chai Arroz con Leche
Add two cardamom pods, three whole cloves and a small piece of fresh ginger to the pot along with the cinnamon stick at the beginning. Remove all the whole spices before serving. The result is a warming, aromatic pudding with a gentle chai-inspired depth.
- •
Toasted Coconut Arroz con Leche
Toast two tablespoons of unsweetened desiccated coconut in a dry frying pan over medium heat until golden. Scatter over each bowl just before serving for a crunchy contrast to the creamy pudding and a lovely intensified coconut flavour.
Substitutions
- •Brown short-grain rice → White short-grain rice or arborio rice (Reduce the initial water cooking time by about 8 to 10 minutes. The pudding will be slightly less fibrous but just as creamy.)
- •Full-fat coconut milk → Unsweetened cashew cream or oat cream (The pudding will be slightly less rich but still creamy. Avoid light coconut milk as the pudding may become thin and watery.)
- •Oat milk → Almond milk, soy milk or regular dairy milk (Any milk works here. Soy milk adds a small protein boost. Dairy milk will make the recipe no longer vegan or dairy-free.)
- •Maple syrup → Honey, coconut sugar or date syrup (Honey is not vegan. Coconut sugar should be dissolved in a tablespoon of warm water before stirring in. All options add a slightly different flavour nuance.)
- •Cinnamon stick → Half a teaspoon of ground cinnamon added at the start (Ground cinnamon works fine if you do not have a stick. Stir it in with the coconut milk rather than at the very beginning to avoid it clumping.)
🧊 Storage
Store any leftover arroz con leche Mexican rice pudding in an airtight container in the refrigerator for up to 4 days. The pudding will thicken considerably when chilled, so stir in a small splash of oat milk and mix well before serving to restore a creamy consistency. This recipe is not recommended for freezing, as the texture of the rice becomes grainy and unpleasant after thawing.
📅 Make Ahead
This pudding is an excellent make-ahead dessert. Cook it fully, let it cool to room temperature, then cover the surface directly with clingfilm and refrigerate. The flavours of cinnamon and vanilla actually deepen and meld beautifully overnight, making the next-day version arguably even better than fresh.
More Mexican Desserts Recipes
Easy Mexican Churro Bites Sugar Free with Crispy Cinnamon Poppers
Mexican Chocolate Avocado Truffles Keto with Spiced Dark Chocolate Bites
Mexican Horchata Chia Pudding Vegan with Creamy Cinnamon Rice Milk Dessert
