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Arroz con Leche

Updated: Apr 17

This arroz con leche is based on my mom's recipe with some minor tweaks that come from gathering knowledge throughout years of cooking.

When I asked my mom for her recipe years back, she gave me three different versions—all completely different from each other. I had to say, "Mom, just the one you made for us growing up." She then gave me her true recipe with measurements, which you could never guess unless you lived under her roof. Think of measurements along the lines of, "You know my stainless steel pot", or, "You know those cups—the ones for coffee but not the ones your dad uses". So with some work, I got to the perfect flavor, but then I wanted to reach the perfect creaminess—enter arborio rice. This short-grain rice with a high starch content is key to developing ultimate creaminess. All you have to do is keep stirring.

Try it with our polvorones for a wonderful breakfast!


2 cups water

4 cups milk

1 cup arborio rice

3/4 cups sugar

1 tablespoon cinnamon

1/2 teaspoon salt

1/2 lime zest


  1. Add the water, milk, sugar, cinnamon, and salt to a pot and simmer until the sugar has dissolved.

  2. Add arborio rice and lime zest and bring to a boil.

  3. Lower the heat to low and cover.

  4. Stir every 3 or 5 minutes to develop the starch in the rice.

  5. Once the rice is soft, reduce the liquid while stirring until it gets creamy.

Note: The rice will continue to absorb liquid as you let it rest or store it in the fridge. Add a little more milk before serving to freshen it up.

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