Arroz en Leche

Helga Glaesel de BlandingSeptember 2, 2025

This post is also available in ESPAÑOL (SPANISH)

There are some recipes that feel like they carry a whole family’s history in every spoonful, and arroz en leche is one of them. For Mariano, it’s a dessert forever tied to his grandmother’s kitchen. The kind of creamy, comforting bowl that brings everyone to the table. She had her way of making it, with the perfect balance of sweetness and richness, and though no one can quite replicate her touch, every attempt brings back those same cozy feelings of home.

This version is our way of honoring that tradition. Made with the classic mix of milk, sugar, and egg yolks, it turns out silky and indulgent. Every family adds its own special twist, and while this recipe might not be exactly like Mariano’s grandmother’s, it gave us the creamiest, most delicious arroz en leche, one that feels just as much about love and memory as it does about dessert.

Beyond family tradition, arroz en leche is also part of our shared heritage. In Guatemala—and throughout Latin America—it’s one of those beloved classics that shows up at celebrations, holidays, and everyday moments alike. That’s why we’re especially proud to share it this September, as we celebrate Independence month. Creamy, nostalgic, and deeply rooted in culture, this arroz en leche is more than a dessert: it’s a taste of home.

We hope you try this recipe, so your home is also filled with the warm scent of milk and cinnamon of this dessert as it cooks.

Helga

Arroz en Leche

Yields: 10 servings

Ingredients:
2 cups white rice, dried
3 liters whole cow’s milk
1 can evaporated milk
1 can sweetened condensed milk
1 ½ cups sugar (light brown, or regular) you can adjust to taste
2 egg yolks, lightly beaten
1-2 cinnamon sticks
1-2 orange or lemon peel (no white parts)
1 tablespoon vanilla extract
Pinch of salt (helps balance sweetness)

Directions:

Rinse rice until water runs clear. Place it in a large heavy pot with 1 liter of the milk, cinnamon sticks, citrus peel, and pinch of salt. Simmer on low-medium heat, stirring occasionally, until the rice is tender and has absorbed most of the milk (about 25–30 minutes). Do not let it stick to the bottom of the pot.
Stir in the remaining 2 liters fresh milk, plus the evaporated milk and sugar. Keep cooking gently over low heat, stirring often so it doesn’t stick. This stage takes about 30-40 minutes, and the mixture will thicken slowly.
Add condensed milk. Stir well, simmer another 15–20 minutes, tasting and adjusting sweetness as needed. Fish out cinnamon sticks and citrus peel,
Egg yolk finish: Temper the yolks with a ladle of hot arroz en leche, then whisk back into the pot. Cook for another 5–8 minutes on very low heat, stirring constantly. This enriches and gives a golden hue.
Remove from heat, stir in vanilla. Let rest at least 20 minutes before serving. It will thicken more as it cools.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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