Colombian

Easy · Warm

Arroz con Leche y Limón de los Andes

A creamy Colombian rice pudding brightened with fresh lemon zest and juice, scented with cinnamon — the kind of dulce that feels like a warm hug from the Andes.

Recipe by

Lucia Restrepo

The Cazuela Keeper

Prep

10 min

Cook

40 min

Total

50 min

Method

Rinse 1 cup white-rice under cold water in a fine mesh strainer until the water runs clear, about 1 minute. Drain well.

In a medium heavy-bottomed pot, combine the drained rice, 4 cups whole-milk, 2 tbsp butter, 1 stick cinnamon, and ¼ tsp salt. Place over medium heat, stirring occasionally, until the mixture begins to simmer around the edges, about 8-10 minutes.

Reduce heat to low. Cook, stirring every 3-4 minutes to prevent sticking, for 25-30 minutes until the rice is completely tender and the mixture has thickened to a loose oatmeal consistency. The milk should be mostly absorbed.

Remove the cinnamon stick. Add ½ cup white-sugar and stir until dissolved, about 2 minutes.

Zest the entire lemon directly into the pot, then squeeze in 2 tbsp fresh lemon juice. Stir well to combine. Remove from heat.

Cover the pot and let rest 10 minutes — the pudding will thicken further as it cools. Serve warm or refrigerate and serve cold, dusted with extra cinnamon if you like.

Nutri-Score

Fair balance

A–E · lower is better · score 3

Calories

354

per serving

Low salt · 179mg

Protein

Carbs

59g

Fat

10g

Sat. fat

Fiber

Sugar

25g

Sodium

179mg

Gluten FreeLactose InclusiveDiabetes CautionLow Sodium CautionComfort FoodIndulgence

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Low impact

A–E · lower is better · includes estimates

kg CO₂e

0.8

per serving

BCarbonAEU all-round· carbon sets the grade

Water

0.8m³

Land

21Pt

Runoff

0.04g P

Leche entera (whole milk) drives 70% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CreamySilkyTender

Aromas

CitrusDairy CreamSweet Spice

Kitchen Equipment

Primary Tool

Dutch Oven

Dutch Oven Fine Mesh Strainer Citrus Juicer Grater Measuring Cups Measuring SpoonsSilicone SpoonNone Required

Techniques

Gentle StirringReduceRestingSlow SimmeringZesting

Safety & Storage

Cooking Temperature

Stir the milk mixture every 3-4 minutes while simmering to prevent scorching and hot spots that can cause the milk to scald or separate.

Cross Contamination

Use dedicated utensils and serving dishes that have not contacted other allergens such as tree-nuts, peanuts, or shellfish to prevent cross-contact.

Storage

Refrigerate leftovers within 2 hours of cooking. The dairy-based pudding must be stored in an airtight container at 40°F or below and consumed within 3-4 days.

High Risk Population

This dish contains dairy and may pose risks for individuals with lactose intolerance, milk allergies, or those who are immunocompromised. Young children and elderly individuals should be monitored when consuming milk-based desserts.

Handling

When zesting and juicing the lemon, ensure hands are clean and the lemon surface is thoroughly washed to remove any potential contaminants or wax coatings.

Allergen Warning

Verify that all serving utensils and garnishing equipment are free from allergen residue if this dish is served to individuals with severe milk allergies.

Pro Tips

Technique

The secret is patience, mi amor — keep that heat on low and stir every few minutes. The milk is doing slow magic, and if you walk away and it sticks to the bottom, you'll taste the quemado for days. Just a gentle stir, like you're checking on an old friend.

Substitution

If you want it richer, swap 1 cup of the whole-milk for coconut milk — it adds a subtle tropical note that plays beautifully with the lemon zest without overpowering our beloved cinnamon.

From the chef

Arroz con leche is all about patience and the stir — you cook the rice slowly in whole milk with a cinnamon stick, stirring every few minutes so nothing catches on the bottom, until the mixture thickens to that loose, creamy consistency that is neither too firm nor too runny. The sugar goes in at the end so it does not interfere with the cooking, and then the lemon — zest and juice — brightens the whole pot with a touch of sunshine that lifts the cinnamon into something lighter and more alive. Let it rest covered for ten minutes and it will set perfectly. Serve warm or cold, con un poco de canela encima.

Lucia RestrepoThe Cazuela Keeper

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TagsDessertSweetComfort FoodOne PotEasyCold WeatherColombianLatin AmericanCreamyCitrusCinnamonRice Pudding

AllergensMilk

Source: generated · June 12, 2026