Arroz con leche is a traditional rice pudding dessert found throughout Latin America, Spain, and other regions influenced by Iberian cuisine. It is made by simmering rice in milk with sugar until tender, resulting in a thick, creamy consistency. Flavorings such as cinnamon sticks, vanilla, lemon or orange zest, and occasionally cloves are often added during cooking. The finished dish is typically garnished with ground cinnamon and served either warm or chilled, depending on regional and personal preferences.
The origins of arroz con leche trace back to ancient rice and milk-based dishes in Asia, particularly South and Southeast Asia, where rice pudding has a long culinary history. The concept spread westward through trade and cultural exchange, and by the medieval period had become a recognizable preparation in Islamic Spain. Over time, it was adapted to European tastes and ingredients, particularly within Spanish and Portuguese cuisines.
During the colonial period, arroz con leche was brought to the Americas by European settlers and became firmly rooted in local food traditions. Today, it exists in numerous regional variants across the Spanish-speaking world, from the use of condensed or evaporated milk in parts of Latin America to the addition of coconut milk or raisins in Caribbean versions.