Photo of Arroz con Leche by WW

Arroz con Leche

Total Time
50 min
10 min
40 min
This Mexican spin on rice pudding includes cinnamon sticks for warm, aromatic notes and raisins for sweet richness. You’ll find lots of arroz con leche recipes that call for a can of sweetened condensed milk but we use almond milk, nonfat evaporated milk, and monk fruit sweetener instead. The result is just as creamy, rich, and sweet.


Uncooked long grain white rice

1 cup(s)

Cinnamon stick

2 item(s)

Plain unsweetened almond milk

2 cup(s)

Fat free evaporated milk

1 cup(s)

Monk fruit sweetener with erythritol


Table salt

¼ tsp

Golden seedless raisins


Vanilla extract

1 tsp


  1. Bring 6 cups of water to a boil in a large saucepan. Stir in the rice and cinnamon sticks. Reduce the heat to medium, and cook until the rice is tender, 12 to 15 minutes. Drain (keep the cinnamon sticks).
  2. Return the rice and cinnamon sticks to the pan. Stir in the almond milk, evaporated milk, monk fruit sweetener, and salt. Bring to a boil over medium-high heat; reduce the heat to maintain a simmer (medium-low or low), and cook until the mixture is thickened, 20 to 25 minutes, stirring frequently. Remove the pan from the heat; stir in the raisins and vanilla. Serve warm or chilled.
  3. Serving size: about a rounded 1/2 cup