Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Quotations can be valuable, like raisins in the rice pudding, for adding iron as well as eye appeal." -Peg Bracken

The refrigerator light goes on...

This is a delicious way to improve your Mediterranean diet score. Whole grains for dessert and a point on your Med Diet Score!

Cooking the evaporated milk slowly caramelizes it and brings a deep, rich flavor that is perfect for this rice pudding. Cinnamon is the traditional spice for this great Mexican dessert recipe, but nutmeg works well also. Cook the rice as long as you like – I like mine a bit chewier and more like oatmeal, but you can continue to add a little water and cook for longer until the rice pudding is almost smooth.


Arroz con Leche

Servings: 4 | Serving size: about 1 cup

Cooking time: 5+ hours

This recipe can easily be multiplied and keeps well, refrigerated, 4-5 days.

Arroz con Leche recipe from Dr. Gourmet


  • 6 quarts water (and more as needed)
  • 1 12-ounce can evaporated milk
  • 1 cup brown rice
  • 3 cups water
  • 4 tsp. maple syrup
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • 1/4 cup raisins

Place the water in a large stock pot over high heat.

Place the unopened can of evaporated milk in the pot and when the water boils, reduce the heat to a simmer.

Simmer for 5 hours. Add water as needed to keep the level well above the can (about a quart every hour).

Remove the can and let cool.

Place the 3 cups water in a sauce pan over high heat.

When the water boils, add the brown rice.

Reduce the heat and partially cover the rice.

Simmer for 35 to 40 minutes until the water has evaporated.

Add the evaporated milk, maple syrup, cinnamon and vanilla extract.

Simmer for 20 minutes. Stir frequently and adjust the heat so the rice does not boil too fast.

After 20 minutes, add the raisins and cook for 5 minutes until the pudding is thick and creamy.

(If you like the rice to be more mushy, add 1/2 cup water at a time and cook for an additional 5 minutes each time until the rice is the consistency you like.)

Chill well before serving.

Nutrition Facts

Serving size: about 1 cup

Servings: 4

Amount Per Serving

Calories 240 Calories from Fat 27
% Daily Value
Total Fat 3g 4%
    Saturated Fat 1.5g 7%
    Monounsaturated Fat 0g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 115mg 5%
Total Carbohydrates 47g 17%
    Dietary Fiber 2g 7%
    Sugars 20g
Protein 10g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 4%
Vitamin K 1mcg Potassium 500 mg