What is arroz con leche Mexican rice pudding?

Arroz con leche is a classic Mexican rice pudding made by slowly simmering rice in milk until thick and creamy, then sweetening it with sugar and flavouring it with cinnamon and vanilla. This healthy version uses brown rice, coconut milk and maple syrup to create the same comforting dish with more fibre and less refined sugar.

Can I use white rice instead of brown rice?

Yes, you can swap in short-grain white rice if you prefer. Reduce the initial cooking time in water to around 10 to 12 minutes, as white rice cooks faster. Just know that white rice contains less fibre than brown rice, so the overall nutritional profile will shift slightly.

Can I make this arroz con leche ahead of time?

Absolutely. This pudding is actually wonderful made a day in advance. The flavours deepen overnight in the fridge. Store it covered and stir in a little oat milk before serving to bring the consistency back to your liking.

Is this arroz con leche recipe vegan?

Yes, completely. The recipe uses only plant-based milks and maple syrup, with no dairy, eggs or animal products of any kind.

How do I stop a skin forming on the top of the pudding?

Press a piece of clingfilm directly onto the surface of the pudding before chilling. This stops the air from touching the pudding and prevents a skin from forming while it cools in the fridge.

Can I use a different sweetener instead of maple syrup?

Yes. Honey works well if you are not strictly vegan and gives a slightly floral sweetness. Coconut sugar dissolved in a little warm water is another good option. Date syrup also works and adds a rich, caramel-like flavour that pairs nicely with cinnamon.

Healthy Arroz con Leche Mexican Rice Pudding with Coconut Milk

Name: Healthy Arroz con Leche Mexican Rice Pudding with Coconut Milk
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
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; 0.25 teaspoon fine sea salt; 0.5 teaspoon ground cinnamon (for serving); 1 strip orange zest (optional but lovely)

Gluten-FreeVeganDairy-FreeRefined Sugar-FreeNut-FreeEgg-Free

Prep Time5 min

Chill Time2 hr

Servings6

Calories210 kcal

Health Score7/10

Healthy Arroz con Leche Mexican Rice Pudding with Coconut Milk

If you have ever craved that warm, cinnamon-scented bowl of arroz con leche Mexican rice pudding from your favourite taqueria but wished it came with a little less guilt, this recipe is going to make your week. Built on the same soul-satisfying foundation as the classic, this version quietly trims the sugar, cuts the saturated fat, and sneaks in more fibre without losing a single drop of that creamy, spoonable joy. It is genuinely the kind of dessert you can eat for breakfast and feel completely fine about. Health-conscious home bakers, busy parents looking for a nourishing after-dinner treat, and anyone who loves Mexican food will find this becomes a regular rotation recipe.

The ingredient list is short but every single item is doing real work. Brown short-grain rice is the star. It has a slightly chewy texture that releases natural starch as it cooks, creating a thick and velvety pudding without needing any cornstarch or thickeners. Short-grain rice also carries a touch more fibre than the long-grain white rice used in traditional recipes. Full-fat coconut milk replaces the condensed and evaporated milks that load up classic versions with sugar and saturated fat. Coconut milk still delivers that rich mouthfeel, and the subtle tropical undertone actually pairs beautifully with cinnamon. Unsweetened oat milk is stirred in partway through cooking to thin the pudding to just the right consistency while adding a gentle creaminess and a small boost of beta-glucan fibre. Sweetness comes entirely from pure maple syrup, which has a lower glycaemic impact than refined white sugar and adds a warm, caramel-adjacent depth that feels right at home alongside cinnamon and vanilla. A whole cinnamon stick simmers with the rice from the very beginning, infusing every grain with warmth. Pure vanilla extract and a small pinch of sea salt finish things off and bring everything into focus.

Texture-wise, this pudding lands somewhere between porridge and a proper custard. It is thick, scoopable and deeply satisfying. Served warm straight from the pot, it has a loose, flowing quality that is incredibly comforting on a cool evening. Chilled in the fridge for a few hours, it firms up into a denser, more set pudding that is lovely eaten cold with a spoon of fresh fruit on top. A generous dusting of ground cinnamon just before serving is non-negotiable, in the most delicious way possible. Sliced fresh mango, a handful of pomegranate seeds, or a few toasted coconut flakes all make excellent toppings. If you want something a little more indulgent on a weekend, a drizzle of tahini or a spoonful of almond butter stirred through the warm pudding is absolutely worth trying.

From a nutritional standpoint, this healthy arroz con leche Mexican rice pudding clocks in at around 210 calories per serving, which is considerably lighter than traditional recipes that can easily reach 350 to 400 calories per bowl. The use of maple syrup means there is no refined sugar anywhere in the recipe, which makes it suitable for anyone avoiding processed sweeteners. Brown rice contributes meaningful dietary fibre, supporting digestive health and helping you feel fuller for longer. The combination of coconut milk and oat milk provides a dairy-free base, making this recipe completely suitable for anyone who is lactose intolerant or following a plant-based diet. It is also naturally gluten-free, egg-free and vegan, so it can sit happily on the table at gatherings where dietary needs vary widely. The cinnamon used throughout is not just flavouring either. Research consistently suggests that cinnamon may support healthy blood sugar regulation, which makes it a genuinely smart addition to a naturally sweetened dessert. This is comfort food that loves you back.

Ingredients

Serves:6

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

Fat

2.4g

Fibre

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.