Rice pudding is one of the most popular desserts in Latin America. Today, I’m sharing my favorite version of this classic: a Colombian rice pudding (arroz con leche) that turns out incredibly creamy thanks to the addition of two key ingredients: sweetened condensed milk and heavy cream. It’s a super-easy recipe to make, and the whole family will love it.
Updated: May 2026
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Different versions of arroz con leche – rice pudding
There are many ways to prepare this dessert. In its most traditional and simple version, rice pudding is cooked using just rice, milk, and sugar.
In my house, this dish was known as dessert rice. I remember my mom making it the classic way: she used rice, milk, sugar, a touch of butter, and cinnamon. It was the perfect dessert for chilly days.
The secret to creaminess: sweetened condensed milk and heavy cream
While the traditional recipe is delicious, the best way to make this dish even richer and creamier is by adding sweetened condensed milk and heavy cream. By using them instead of regular sugar, the rice isn’t just perfectly sweetened—it also gets a thick, creamy texture that truly makes all the difference.
Ingredients you’ll need
White rice: Use regular, standard white rice (not parboiled or flavored).
Whole milk: This is the traditional liquid base.
Sweetened condensed milk: The star of the recipe! It provides the perfect amount of sweetness and gives the rice pudding that silky, irresistible texture.
Heavy cream: The ultimate touch to maximize creaminess and balance the flavors.
Cinnamon (sticks and ground): The classic aroma that simply can’t be missed.
How to make creamy rice pudding step-by-step
Cook the rice: Put the rice, whole milk, and cinnamon sticks in a pot. Mix well and heat until it comes to a boil.
Simmer on low heat: As soon as it boils, turn the heat down to low, cover the pot, and let it cook for 20 to 30 minutes until the rice is nice and soft. Stir occasionally to keep it from sticking.
Add the sweetness and cream: Turn off the heat. Add the sweetened condensed milk and the heavy cream, and stir very well until everything is fully combined.
Rest and serve: Let it cool down to room temperature. Give it a good stir before serving, and decorate with ground cinnamon on top.
Frequently Asked Questions (FAQ)
Ideally, you should use regular white rice with a normal grain size (medium or short-grain). This type of rice releases more starch during cooking, which helps the dessert thicken and become much creamier naturally. Avoid using parboiled or flavored rice.
You can use it, but to achieve an authentic, creamy rice pudding, we highly recommend using whole milk. The natural fat in whole milk provides the body and smooth texture that makes this dessert so special.
Whichever way you like it best! In Colombia, it’s very common to eat it at room temperature or cold, as it takes on a thicker and firmer consistency as it rests. However, if it’s chilly outside, serving it warm is also a total delight. Don’t forget to dust the cinnamon on top right before eating!
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Arroz Con Leche Colombiano (Rice Pudding)
Ingredients
- 150 grams white rice
- 600 ml whole milk
- 100 grams condensed milk
- 150 grams heavy cream
- 2 cinnamon sticks
- cinnamon powder, to taste
Instructions
- Add the rice, whole milk, and cinnamon sticks to a pot and heat until it comes to a boil
- Turn the heat down to low, cover the pot, and simmer for 20 to 30 minutes (depending on the type of rice) until it is nice and soft. Stir regularly to keep it from sticking. If you don't use a lid, keep in mind that the milk will form a skin on top, which you should remove before stirring
- Turn off the stove and add the heavy cream and condensed milk. Mix well, taste the sweetness of the rice pudding, and add more condensed milk if you feel it's necessary
- Let the rice pudding cool down to room temperature; you will notice that it takes on a thicker consistency as it cools. Serve it in small cups and decorate with ground cinnamon on top before enjoying.
