Ultra-Creamy Colombian Arroz con Leche

Why You’ll Love This Recipe

• Ultra‑creamy texture thanks to a slow simmer and sweetened condensed milk.
• Classic Colombian aromatics: cinnamon sticks and whole cloves perfume every bite.
• Foolproof method with specific times and temperatures to avoid scorching.
• Perfect warm or chilled, finished with a nostalgic dusting of canela.

Grocery List

• Produce: None
• Dairy: Whole milk; Unsalted butter (optional)
• Pantry: Long‑grain white rice; Sweetened condensed milk; Raisins; Cinnamon sticks; Whole cloves; Ground cinnamon; Vanilla extract (optional); Granulated sugar (optional); Fine sea salt

Full Ingredients

Rice and Aromatic Base

• 1 cup (200 g) long‑grain white rice
• 2 cups (480 ml) water
• 2 cinnamon sticks (about 3 inches each)
• 6 whole cloves
• 1/4 teaspoon fine sea salt

Creamy Finish & Garnish

• 4 cups (960 ml) whole milk
• 1 can (14 oz/397 g) sweetened condensed milk
• 1/2 cup (75 g) raisins
• 1 tablespoon (14 g) unsalted butter, optional but luscious
• 1 teaspoon pure vanilla extract, optional
• 1/2 teaspoon ground cinnamon (or to taste), for serving
• 2–3 tablespoons granulated sugar, optional for extra sweetness at the end

Step-by-Step Instructions

Step 1: Rinse and set up

Rinse the rice in cold water for 10–15 seconds to remove dust (no need to rinse until fully clear). Drain well. Use a heavy‑bottomed 3–4 quart saucepan to minimize scorching and have a silicone spatula or wooden spoon ready for frequent stirring.

Step 2: Infuse the spices

Add the water, cinnamon sticks, and whole cloves to the saucepan. Bring to a boil over medium‑high heat, then reduce to medium, cover partially, and simmer for 5 minutes to extract flavor.

Step 3: Par‑cook the rice

Stir in the rice and salt. Reduce heat to medium‑low and simmer gently, uncovered, for 12–15 minutes, stirring once or twice, until most of the water is absorbed and small steam holes appear. The rice should be just tender but not fully cooked.

Step 4: Add milk and build creaminess

Pour in the whole milk and return to a gentle simmer (aim for 185–195°F / 85–90°C). Cook for 12–15 minutes, stirring every 1–2 minutes and scraping the bottom and corners so nothing sticks. The mixture will thicken and the rice will become very tender.

Step 5: Enrich with condensed milk and raisins

Stir in the sweetened condensed milk and raisins. Continue cooking over low heat for 8–10 minutes, stirring almost constantly, until the pudding is ultra‑creamy and coats the back of a spoon. Avoid a rolling boil to prevent curdling; keep it at a gentle simmer in the same 185–195°F range.

Step 6: Finish and adjust

Remove from heat. Fish out the cinnamon sticks and cloves. Stir in the butter and vanilla (if using). Taste; if you prefer it sweeter, add 2–3 tablespoons sugar and stir to dissolve. Let the pudding rest 5 minutes; it will thicken further. If it gets too thick, whisk in 2–4 tablespoons hot milk to loosen.

Step 7: Serve warm or chill

Spoon into bowls and dust generously with ground cinnamon. Serve warm, or press parchment or plastic directly on the surface and chill 2–4 hours for a firmer, spoonable pudding. It will thicken noticeably as it cools.

Pro Tips

• Use a heavy‑bottomed pot and low heat to prevent scorching; dairy scorches easily.
• Stir in gentle, sweeping motions, frequently scraping the bottom and edges.
• Keep an extra 1/2 cup (120 ml) warm milk nearby to adjust thickness at the end.
• Count your cloves going in so you remove the same number at the end.
• For gleaming grains, stop just as it thickens; it will set more as it cools.

Variations

• Coconut Twist: Replace 1 cup (240 ml) of the whole milk with canned coconut milk; finish with a pinch of toasted coconut.
• Rum‑Raisin (Adult): Soak raisins in 2 tablespoons dark rum or aguardiente for 15 minutes; add with the condensed milk.
• Dairy‑Free: Use full‑fat oat or coconut milk and sweetened condensed coconut milk; finish with 1 tablespoon coconut cream instead of butter.

Storage & Make-Ahead

Cool, then refrigerate in an airtight container for up to 4 days. For best texture, dust with ground cinnamon just before serving. Reheat gently on the stovetop over low heat with a splash of milk, or microwave in short bursts, stirring between intervals. Do not freeze; the rice can become mealy and the dairy may separate. Refrigerate within 2 hours of cooking.

Nutrition (per serving)

Approximate: 500 calories; 13 g fat; 82 g carbohydrates; 12 g protein; 1 g fiber; 160 mg sodium; 52 g sugars. Calculated with optional butter and without added sugar.