Arequipe (Dulce de Leche) Rice Pudding Recipe

Arroz con Leche de Arequipe (Dulce de Leche Rice Pudding)

Erica Dinho

5 from 11 votes

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Ingredients

• 1 cup long-grain white rice washed
• 2 cinnamon sticks
• 3 cups water
• 3 cups whole milk
• 1 cup evaporated milk
• Pinch salt
• 1 ½ tablespoons vanilla extract
• ¼ cup sugar or more to taste
• 1 12 oz can store-bought or homemade arequipe, plus extra for serving

Instructions

• Place the washed rice, water, and cinnamon sticks in a medium pot over medium-high heat.
• Bring to a boil uncovered. Reduce the heat to medium-low and simmer until the rice is tender, about 25 minutes. Remove and discard the cinnamon sticks.
• Stir in the whole milk, evaporated milk, a pinch of salt, vanilla extract, sugar, and the arequipe. Continue cooking over medium heat for about 10 minutes, stirring frequently.
• Lower the heat and cook uncovered, stirring constantly, until the mixture thickens to a creamy consistency, about 20 minutes more.
• Transfer the arroz con leche to a serving bowl. Drizzle extra arequipe or dulce de leche on top before serving.

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This creamy dessert is one of my favorites and I often experiment with variations of my classic arroz con leche.

Every family has its own version. My grandmother, mother and aunts each prepared it slightly differently: my grandmother sometimes added diced white cheese, butter and powdered milk; one aunt used evaporated milk and heavy cream. Each version has its charm, but my grandmother’s was always the creamiest and most balanced.

In this version I used arequipe (dulce de leche), which brings a rich, caramel-like sweetness and smooth texture. The combination of milk, evaporated milk and arequipe creates a luscious pudding that’s both comforting and indulgent.

Buen provecho!