Chacha's Arroz Con Leche: Cuban Rice Pudding

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Growing up, my aunt ChaCha cooked 6 nights a week for 6-8 people. She used traditional Cuban recipes, made EVERYTHING from scratch and bought everything fresh. This is my all time favorite dish.


  1. Boil rice, lemon zest, vanilla & cinnamon stick in water until rice is soft.
  2. Add milk, salt, and sugar.
  3. Cook over medium flame stirring occasionally until it thickens (about 1 hour).
  4. Turn over into a Pyrex-type dish & powder with cinnamon.
  5. I leave zest & cinnamon stick in the dish and serve around it as it continues to put out flavor.
  6. Serve warm or chilled.
Most Helpful

I've done this recipe twice now and it is absolutely delicious! Yes, it may have been a little tedious to stir frequently for an hour but it was oh so worth it. In my house I get people asking for it all the time now. I read that some people don't like the strong cinnamon flavor. In that case, feel free to leave out the cinnamon stick. It will taste great without it too!

Alaena39 March 22, 2008

Strongly cinnamon-flavored and with a smooth, soft texture, it makes a generous batch. Its somewhat sweeter than I care for and took longer than expected to thicken. It reminded me of some of the very sweet desserts that my Puerto Rican stepmother makes. It would probably be a good dish to tempt a kid with a sore throat.

3KillerBs September 12, 2007

This is the first time I've tried rice pudding, and I am definitely sold! I wasn't sure how thick it had to be before I stopped cooking, so I did 1 hour exactly. It does thicken a bit more once it cools, but 1 hour was really just right. This pudding is SO creamy and delicious! Thanks Chessie!

Chilicat August 12, 2007