José Andrés Arroz Con Leche (Authentic Spanish Rice Pudding)

Some desserts are trendy.

And some are timeless.

Arroz con leche falls into the second category, especially the traditional Spanish version made by José Andrés.

I first fell in love with this recipe through his cookbook, Made in Spain, a collection of deeply traditional Spanish recipes that feel both rustic and refined. It’s one of my favorite cookbooks for authentic Spanish flavors and simple, ingredient-driven dishes.

Made with bomba rice, whole milk, vanilla bean, cinnamon, sugar, and finished with butter for richness, then topped with a crisp brûléed sugar crust that cracks when you tap it with your spoon.

It’s simple.

And that’s exactly what makes it extraordinary.

Favorite Tools & Ingredients

• Made in Spain by José Andrés: One of my favorite cookbooks for traditional Spanish recipes. If you love global, ingredient-driven cooking, this is a must-own.
• Heavy-Bottomed Saucepan: Prevents scorching and ensures even cooking.
• Kitchen Torch: Essential for achieving that perfect caramelized sugar crust.
• High-Quality Bomba Rice: Authentic texture depends on it.
• Real Vanilla Beans: The flavor difference is unmatched.

A Dessert That Feels Like Spain

This recipe is a reminder that the best desserts aren’t complicated.

They’re thoughtful.
They’re slow.
They’re rooted in tradition.

Milk, rice, sugar, vanilla, cinnamon, butter, and patience.

And if you don’t yet own Made in Spain, consider this your sign, it’s one of my favorite cookbooks for bringing timeless Spanish flavors into your own home.

For more globally inspired recipes and elevated classics, follow along on Instagram!

Gina

Arrox con Leche (Spanish Rice Pudding)

This authentic Spanish rice pudding is creamy, elegant, and gently infused with cinnamon and vanilla, then topped with caramelized brûléed sugar top for the perfect crack.

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:40 minutes mins

Cooling Time:4 hours hrs

Total Time:4 hours hrs 45 minutes mins

Servings: 4

Ingredients

• 5 cups whole milk
• 1 cup heavy cream
• 1 vanilla bean
• 1 cinnamon stick
• 3/4 cup bomba rice
• 2 tablespoons unsalted butter
• 1 cup sugar

Instructions

• Pour the milk and cream into the saucepan then add the vanilla bean and cinnamon stick and bring to a boil.
• Once the milk is boiling, remove the vanilla bean and cinnamon stick.
• Then add the rice, reduce heat to low, and simmer for 40 minutes while occasionally stirring to prevent the rice from sticking.
• After 40 minutes, remove from heat and add in the butter until it fully metls into the rice.
• Add the sugar and mix well.
• Let the rice completely cool, about 3 to 4 hours.
• Before serving, stir the rice and incorporate the thin skin that has formed on the top.
• Serve at room temperature and enjoy!

Notes

For a wow factor, sprinkle sugar on the top and use a kitchen torch to brown the sugar until it forms a caramelized crust.

*Recipe is adapted from the cookbook “Made In Spain” by José Andrés.