Porteño Arroz con Leche (Creamy Rice Pudding)

Why You’ll Love This Recipe

• Classic porteño comfort: milky, velvety rice with a whisper of lemon and cinnamon.
• Foolproof method that prevents scorching and delivers perfectly tender grains.
• Uses everyday pantry staples; no special equipment needed.
• Delicious warm from the pot or chilled for a refreshing dessert.

Grocery List

• Produce: 1 lemon
• Dairy: Whole milk (1 liter), optional unsalted butter
• Pantry: Short- or medium-grain white rice, granulated sugar, vanilla extract or vanilla bean, cinnamon stick, ground cinnamon, fine salt

Full Ingredients

Pudding

• 3/4 cup (150 g) short- or medium-grain white rice
• 1 cup (240 ml) water
• 4 cups (1 liter) whole milk
• 1/2 cup (100 g) granulated sugar
• 1 wide strip lemon zest (about 2 x 4 inches / 5 x 10 cm), peeled with a vegetable peeler
• 1 small cinnamon stick (2–3 inches / 5–7 cm), optional
• 1 tsp pure vanilla extract (or 1/2 vanilla bean, split and scraped)
• Pinch (1/8 tsp) fine salt

To Finish & Serve

• Ground cinnamon, for dusting
• Optional: 1 tbsp (14 g) unsalted butter for extra silkiness

Optional Add-Ins

• 1/4 cup (40 g) raisins, plain or briefly soaked in hot water or a splash of rum; drain well

Step-by-Step Instructions

Step 1: Rinse and set up

Rinse the rice under cool running water for 10–15 seconds to remove dust while keeping most starch for creaminess. Drain well. Choose a heavy-bottomed 3–4 quart (3–4 liter) saucepan; this helps prevent scorching as the milk reduces. Have a heatproof spatula or flat wooden spoon ready for scraping the bottom as you stir.

Step 2: Par-cook the rice in water

Add the drained rice, water, and salt to the pot. Bring to a simmer over medium heat, then reduce to medium-low. Cook uncovered for about 5 minutes, stirring once or twice, until most of the water is absorbed. This quick pre-cook softens the grains so they release starch more gently once the milk goes in.

Step 3: Simmer with milk, lemon, and cinnamon

Stir in the milk, the wide strip of lemon zest, and the cinnamon stick (if using). Return to a gentle simmer over medium-low heat and maintain a low, lazy bubble—about 190°F/88°C if you use a thermometer. Cook for 25–30 minutes, stirring every 2–3 minutes and scraping along the bottom and corners of the pot to prevent sticking.

Step 4: Sweeten and finish cooking

Add the sugar and vanilla (or the scraped vanilla bean seeds plus the pod). Continue to simmer gently for 8–10 minutes more, stirring frequently, until the rice is completely tender and the liquid has thickened to a creamy, spoon-coating consistency. The pudding will continue to thicken as it cools.

Step 5: Adjust texture and rest

Remove the lemon zest strip, cinnamon stick, and vanilla pod (if used). If the pudding seems too thick, stir in 2–4 tablespoons warm milk until velvety. If too thin, simmer 2–3 minutes more. Off the heat, let it rest for 5 minutes to relax bubbles and set the texture. For extra silkiness, swirl in the butter now.

Step 6: Serve warm or chill

Spoon into bowls and dust generously with ground cinnamon. Serve warm, or cool to room temperature and then refrigerate, covered, for 2–4 hours until nicely chilled. If chilling, press parchment or plastic directly on the surface to minimize a skin forming, unless you enjoy the classic skin.

Pro Tips

• Use a heavy pot and low heat; milk scorches easily. Stir with a flat utensil that can scrape the bottom clean.
• Add sugar late. Sweetened milk is more prone to sticking and can toughen the rice if added too early.
• Expect thickening as it cools. Keep a little warm milk aside to loosen just before serving if needed.
• Vanilla bean is lovely, but good extract works perfectly. Lemon zest should be a wide strip, not grated, so the citrus is aromatic but not bitter.
• For perfectly tender grains, keep the simmer gentle—tiny bubbles, not a rolling boil.

Variations

• Dulce de leche marble: Off the heat, swirl in 1/4–1/3 cup (75–100 g) dulce de leche. Do not fully mix for a marbled look; finish with a light cinnamon dusting.
• Raisin and rum: Soak 1/4 cup (40 g) raisins in hot water or a splash of rum for 10 minutes; drain and fold into the pudding during the last 5 minutes.
• Extra-creamy: Stir in 1/4 cup (60 ml) warm heavy cream at the end for a richer, café-style texture.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. The pudding will thicken in the fridge; loosen with a splash of milk when reheating gently on the stovetop or in the microwave. For best texture, avoid freezing. To make ahead, cook as directed, cool quickly, and chill. Dust with cinnamon just before serving.

Nutrition (per serving)

Approximate values: 260 calories; 6 g fat; 45 g carbohydrates; 7 g protein; 110 mg sodium; 22 g sugars. Based on 6 servings without optional butter or add-ins.