Honduran Arroz con Leche (Rice Pudding)
Arroz con leche — creamy cinnamon rice pudding — is one of the most comforting desserts in Honduras and across Latin America. Rice is slowly simmered with milk, sugar and cinnamon until thick, sweet and soothing.
The classic Honduran version is fragrant with a cinnamon stick, sweetened with sugar or condensed milk, and sometimes studded with raisins or finished with a splash of vanilla. It can be enjoyed warm on a cool evening or chilled on a hot day, dusted with ground cinnamon.
It is a beloved homestyle dessert, made in big pots for the family and sold by street vendors in little cups. It sits comfortably alongside other Honduran sweets like tres leches and banana bread.
The secret to great arroz con leche is patience: cook it low and slow, stirring often, so the rice releases its starch and the pudding turns luxuriously creamy without scorching.
Honduran Arroz con Leche Recipe
Prep: 5 min · Cook: 40 min · Yield: 6 servings
Ingredients
- 1 cup white rice
- 2 cups water
- 1 cinnamon stick
- 4 cups milk
- 3/4 cup sugar (or 1/2 cup condensed milk)
- 1 teaspoon vanilla extract
- 1/4 cup raisins (optional)
- Ground cinnamon, to serve
Instructions
- Simmer the rice with the water and cinnamon stick until the water is absorbed.
- Add the milk and sugar and cook over low heat, stirring often.
- Continue cooking 25 to 30 minutes, until the rice is soft and the pudding is creamy.
- Stir in the vanilla and raisins, if using.
- Serve warm or chilled, dusted with ground cinnamon.
Frequently Asked Questions
What is arroz con leche?
Arroz con leche is a creamy rice pudding made by simmering rice with milk, sugar and cinnamon. It is a classic comforting dessert in Honduras and Latin America.
Is arroz con leche served hot or cold?
Both. It is enjoyed warm on cool days and chilled on hot ones, usually dusted with ground cinnamon before serving.
What can you add to arroz con leche?
Common additions include raisins, a splash of vanilla, condensed milk for extra richness, or a strip of citrus peel for fragrance.
How do you make it creamy?
Cook the rice low and slow in the milk, stirring often, so it releases its starch and thickens into a smooth, creamy pudding without scorching.