Arroz Con Leche (Abuelo’s Spanish Rice Pudding)
Nov 12, 2025
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If there’s one dish that holds a special place in my heart, it’s my Abuelo’s Spanish rice pudding (Arroz con Leche). This traditional Spanish dessert is rich, creamy, and comforting. It’s the kind of recipe that feels like a big warm hug in a bowl. My Abuelo always made his version extra indulgent by stirring in egg yolks, giving it a luscious and custard-like texture.
What makes my Abuelo’s rice pudding so special!
I love sharing my families Spanish recipes like my Huevos a la Flamenca (Spanish baked eggs) and Torrijas (Spanish french toast). But if there is one that I hold closest to my heart, it’s my Abuelo’s rice pudding.
For a classic Spanish Arroz con Leche, you will always find the same comforting ingredients — cinnamon, sugar, milk and rice. But my Abuelo had his own special twist on this traditional dessert. He would whisk in rich egg yolks, tempering them gently with the warm rice pudding before stirring them back into the pot with a splash of cream. The result was a decadent and creamy Spanish rice pudding that sat beautifully between a pudding and a custard that is smooth, velvety and full of love.
Ingredients For Arroz Con Leche
This Arroz con Leche is made with just a handful of simple ingredients that come together to create something truly special.
- Arborio rice: I like to use Arborio rice for its high starch content which gives the pudding a naturally creamy consistency. It also holds its shape beautifully as it cooks. You can use other varieties of rice such as jasmine (my mum’s preference) or basmati.
- Egg yolks: My Abuelo’s secret ingredient. The egg yolks are gently tempered with the warm rice pudding before being added back in, giving the pudding a luxurious and velvety texture.
- Cinnamon stick: Adds that signature warmth and spice that makes every bite feel comforting.
How To Make Arroz Con Leche
Making Arroz con Leche is all about slow cooking and patience. This recipe comes together in just a few simple steps and fills your kitchen with the most comforting scent of warm milk, cinnamon and sugar.
Step 1: In a large pot on a medium heat, bring your milk, sugar and vanilla extract to the boil. Add the rice to the pot and bring to a boil. Turn the heat down immediately and cook the rice for 30 minutes on a gentle simmer. Stir quite consistently to ensure the milk does not burn.
Step 2: Once the rice is cooked to you liking, add 6 tablespoons of the cooked rice pudding to the whisked egg yolks and stir through quite vigorously. This will temper the egg yolks and prevent them from scrambling.
Step 3: Add the egg yolk mixture and cream into the pot with the rice pudding. Turn the heat to low and simmer for an additional 5 minutes while stirring occasionally.
Step 4: Transfer your rice pudding to a large bowl and sprinkle with cinnamon. This dish can be eaten hot or cold and can be stored in the fridge for several days.
Faq’S
Arroz con Leche is a traditional Spanish rice pudding made with milk, sugar, cinnamon and rice. It is slow-cooked until creamy and comforting, often enjoyed warm or chilled.
Arborio rice works beautifully because its high starch content creates a naturally creamy texture. It holds its shape while soaking up the milk and sugar.
Yes, you can leave out the egg yolks for a simpler version. It will still be creamy, but my Abuelo’s method with tempered egg yolks and cream gives it that custard-like texture that makes it extra special.
You can enjoy Arroz con Leche either warm or cold. Warm is cosy and comforting straight from the pot, while cold is thick, creamy and refreshing. I love it warm on the first day and chilled the next — the best of both worlds!
How To store
Store any leftover Arroz con Leche in an airtight container in the fridge for up to three days. It will naturally thicken as it chills, but that is part of its creamy charm. You can enjoy it straight from the fridge or let it come to room temperature before serving. If you want to reheat it, add in a splash of milk before heating it in the microwave or on the stovetop.
More Desserts To Love!
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Arroz con Leche (Abuelo’s Spanish rice pudding)
Ingredients
- 6 cups full cream milk
- 1/2 cup white sugar
- 3/4 cup Arborio rice
- 2 tsp vanilla extract
- 2 egg yolks, whisked
- 1 cup thickened cream
- ground cinnamon
Instructions
- Heat milk & rice: In a large pot on a medium heat, bring your milk, sugar and vanilla extract to the boil. Add the rice to the pot and bring to a boil. Turn the heat down immediately and cook the rice for 30 minutes on a gentle simmer. Stir quite consistently to ensure the milk does not burn.
- Temper eggs: Once the rice is cooked to you liking, add 6 tablespoons of the cooked rice pudding to the whisked egg yolks and stir through quite vigorously. This will temper the egg yolks and prevent them from scrambling.
- Eggs & cream: Add the egg yolk mixture and cream into the pot with the rice pudding. Turn the heat to low and simmer for an additional 5 minutes while stirring occasionally.
- Finish: Transfer your rice pudding to a large bowl and sprinkle with cinnamon. This dish can be eaten hot or cold and can be stored in the fridge for several days.
Notes
- Arborio rice: I like to use Arborio rice for its high starch content which gives the pudding a naturally creamy consistency. It also holds its shape beautifully as it cooks. You can use other varieties of rice such as jasmine (my mum’s preference) or basmati.
- Egg yolks: My Abuelo’s secret ingredient. The egg yolks are gently tempered with the warm rice pudding before being added back in, giving the pudding a luxurious and velvety texture.
- Cinnamon stick: Adds that signature warmth and spice that makes every bite feel comforting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi in the recipe you have 6 cups whole milk and then again 1 cup whole cream milk, is that just 1 cup heavy cream and not milk? Making sure since it’s written twice.
Thanks for letting me know! I have now amended the recipe. As it was meant to say 1 cup of heavy cream and 6 cups of milk
The recipe says 1 cup of full cream milk – do you mean one cup of cream ?
Yes, that should read 1 cup of cream. That has now been fixed!
Can you use heavy cream instead of whole milk in this recipe?
You need to use milk! The recipe also uses a small amount of heavy cream.
Almost my recipe…. I beat the white of the eggs and add it once the pudding is cooked to have a fluffy rice pudding….
Sounds delicious!