Whole food · Restaurant Foods
Arroz con leche is a creamy, comforting Latin American rice pudding made by simmering rice in milk with cinnamon and sugar. Its texture is luxuriously soft, with grains suspended in a rich, sweet custard, often topped with a dusting of ground cinnamon. A 100g serving provides a quick energy boost from its 24.92g of carbohydrates, primarily from milk and sugar.
People love arroz con leche for its nostalgic, homey flavor—a perfect balance of sweet, creamy, and warm spice. It's a beloved dessert across Latin America, often served at family gatherings and holidays, symbolizing comfort and tradition.
Its high sugar content (15.26g per 100g) can lead to blood-sugar spikes, making it less suitable for those managing diabetes. To mitigate this, enjoy a smaller portion (e.g., 1/2 cup) and pair it with a source of protein or fat, like a handful of nuts, to slow sugar absorption. Also, be mindful of potential dairy allergens.
The dish's roots trace back to the Moorish influence in medieval Spain, where rice was first cooked with milk and spices, before spreading to the Americas during colonization.
| Water | 67.4 g |
| Energy | 146 kcal |
| Energy | 610 kj |
| Protein | 3.2 g |
| Total lipid (fat) | 3.7 g |
| Ash | 0.79 g |
| Carbohydrate, by difference | 24.9 g |
| Fiber, total dietary | 0.50 g |
| Total Sugars | 15.3 g |
| Sucrose | 10.5 g |
| Glucose | 0.44 g |
| Fructose | 0.73 g |
| Lactose | 3.6 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 8.6 g |
| Calcium, Ca | 90.0 mg |
| Iron, Fe | 0.23 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 83.0 mg |
| Potassium, K | 142 mg |
| Sodium, Na | 106 mg |
| Zinc, Zn | 0.50 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.13 mg |
| Selenium, Se | 3.7 ug |
| Thiamin | 0.03 mg |
| Riboflavin | 0.10 mg |
| Niacin | 0.31 mg |
| Pantothenic acid | 0.53 mg |
| Vitamin B-6 | 0.03 mg |
| Vitamin B-12 | 0.08 ug |
| Vitamin E (alpha-tocopherol) | 0.21 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 1.3 mg |
| Tocopherol, delta | 0.47 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.03 mg |
| Tocotrienol, delta | 0.00 mg |
| Fatty acids, total saturated | 1.9 g |
| SFA 4:0 | 0.05 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.25 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 0.91 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.34 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.0 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.04 g |
| MUFA 16:1 c | 0.04 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.95 g |
| MUFA 18:1 c | 0.84 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.44 g |
| PUFA 18:2 | 0.40 g |
| PUFA 18:2 n-6 c,c | 0.35 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.14 g |
| Fatty acids, total trans-monoenoic | 0.12 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.11 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Cholesterol | 8.0 mg |
| Tryptophan | 0.08 g |
| Threonine | 0.13 g |
| Isoleucine | 0.16 g |
| Leucine | 0.29 g |
| Lysine | 0.34 g |
| Methionine | 0.07 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.17 g |
| Tyrosine | 0.15 g |
| Valine | 0.20 g |
| Arginine | 0.16 g |
| Histidine | 0.11 g |
| Alanine | 0.13 g |
| Aspartic acid | 0.26 g |
| Glutamic acid | 0.63 g |
| Glycine | 0.08 g |
| Proline | 0.29 g |
| Serine | 0.16 g |
What is the difference between arroz con leche and rice pudding?
Arroz con leche is the Latin American and Spanish name for rice pudding, but it often features distinct flavors like cinnamon sticks, lemon zest, and sometimes condensed or evaporated milk, giving it a unique regional character.
Can I make arroz con leche with non-dairy milk?
Yes, you can substitute with almond, soy, or coconut milk for a dairy-free version. Coconut milk is particularly popular in some Caribbean variations, adding a rich, tropical flavor.
Why is my arroz con leche too thick or too runny?
Consistency depends on the rice type and cooking time. For a creamier texture, use short-grain rice and stir frequently. If it's too thick, add a splash more warm milk before serving.