The Best Chocolate Arroz Con Leche
THE BEST CHOCOLATE ARROZ CON LECHE is a easy Mexican recipe that serves 4. 650 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 10 min | Cook: 30 min | Total: 50 min
Cost: $11.35 total, $2.84 per serving
Ingredients
- 1 cup White Rice (uncooked, rinsed until water runs clear)
- 1 can (12 fl oz) Evaporated Milk (full‑fat preferred)
- 1 can (14 fl oz) Sweetened Condensed Milk (full‑fat)
- 5 tablespoons Mexican Chocolate Powder (authentic Mexican chocolate; can use grated tablets)
- 2 sticks Cinnamon Sticks (broken in half)
- 0.25 cup Granulated Sugar (adjust sweetness to taste)
- 0.5 cup Whole Milk (adds extra creaminess; can use any milk)
- 0.5 teaspoon Vanilla Extract (pure vanilla preferred)
Instructions
Blend Chocolate Milk
In the blender combine 1 cup white rice milk (or regular milk), the can of evaporated milk, the whole can of sweetened condensed milk, and 5 Tbsp Mexican chocolate powder. Blend until smooth and fully incorporated.
Time: PT3M
Cook the Rice Base
Rinse the rice, then place it in a saucepan with 2 cups water, a pinch of salt, the broken cinnamon sticks, and 1/4 cup sugar. Bring to a simmer over medium heat, then reduce to low, cover, and cook 10‑12 minutes, stirring gently every 5 minutes until the water is absorbed.
Time: PT12M
Add Chocolate Milk Mixture
When the rice has absorbed the water, pour in the blended chocolate milk, add the additional 1/2 cup whole milk, and stir in 1/2 tsp vanilla extract. Increase the heat slightly and bring the mixture to a gentle simmer.
Time: PT2M
Finish Cooking to Desired Consistency
Continue to simmer, stirring constantly, for about 10 minutes or until the rice is very soft and the pudding reaches a creamy, thick‑but‑pourable consistency. If it becomes too thick, add a splash more milk.
Time: PT10M
Serve
Remove the cinnamon sticks, ladle the warm chocolate arroz con leche into serving cups, and enjoy immediately. For a thicker, pudding‑like texture, let it cool completely before serving.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 8 g
- Carbohydrates
- 95 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Milk, Soy, Cocoa
Ingredient Substitutions
- Instead of White Rice: Jasmine rice, Basmati rice
- Instead of Evaporated Milk: Canned coconut milk (for dairy‑free)
- Instead of Sweetened Condensed Milk: Homemade condensed milk, Coconut condensed milk
- Instead of Mexican Chocolate Powder: Regular cocoa powder + 1/2 tsp cinnamon
- Instead of Cinnamon Sticks: 1 tsp ground cinnamon
- Instead of Granulated Sugar: Coconut sugar, Honey (reduce other liquids)
- Instead of Whole Milk: Almond milk, Oat milk
- Instead of Vanilla Extract: Vanilla bean (1/4 bean), Almond extract (1/4 tsp)
Equipment Needed
- Blender
- Saucepan
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Serving Cups (optional)
Critical Steps — Do Not Skip
- Blend chocolate milk until completely smooth
- Cook rice until water is fully absorbed
- Stir constantly during final simmer to prevent sticking
- Check rice softness before removing from heat
Chef Tips from the Video
- Use authentic Mexican chocolate for the deepest flavor
- Lightly toast the cinnamon sticks before adding for a richer aroma
- Serve warm with a drizzle of melted chocolate or a sprinkle of cinnamon for extra elegance
Troubleshooting
The pudding is too watery
Continue simmering uncovered, stirring frequently, until excess liquid evaporates and the mixture thickens.
The pudding becomes too thick or grainy
Add a little more milk (or water) and stir gently until smooth; lower the heat to prevent scorching.
Rice sticks to the bottom and burns
Stir constantly during the final simmer and keep the heat on low; use a heavy‑bottomed saucepan.
Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Not recommended – texture may become grainy
Room temperature: Can sit at room temperature for up to 2 hours, then refrigerate
Make-Ahead Tips
- Prepare the chocolate milk blend ahead and keep it refrigerated
- Cook the rice base a day ahead; reheat with extra milk before serving
- Leftovers store well in the fridge; gently reheat on low heat, adding a splash of milk if needed
Frequently Asked Questions
What is the cultural significance and history of Chocolate Arroz con Leche in Mexican cuisine?
Arroz con leche is a beloved comfort dessert throughout Latin America, and the Mexican version often incorporates Mexican chocolate and cinnamon, reflecting the country's rich cacao heritage and love for warm spices. It is traditionally served during family gatherings, holidays, and as a soothing snack on cool evenings.
What are the traditional regional variations of Arroz con Leche in Mexico compared to other Latin American countries?
In Mexico, the pudding is frequently flavored with Mexican chocolate and cinnamon sticks, while in countries like Spain or Peru it may be flavored with lemon zest or orange peel. Some Mexican regions add a touch of vanilla or use piloncillo instead of white sugar for deeper caramel notes.
How is authentic Chocolate Arroz con Leche traditionally served in Mexico?
It is usually served warm in small cups or ramekins, sometimes topped with a dusting of cocoa powder or a cinnamon stick. In some families it is enjoyed chilled, allowing the flavors to meld, but the classic presentation is a warm, comforting bowl.
During which celebrations or occasions is Chocolate Arroz con Leche commonly enjoyed in Mexican culture?
It appears at Día de los Muertos altars, Christmas posadas, family birthdays, and as a late‑night snack after festivals. Its comforting warmth makes it a favorite during colder months and festive gatherings.
What other Mexican dishes pair well with Chocolate Arroz con Leche?
It pairs nicely with a cup of Mexican hot chocolate, fresh fruit like mango or papaya, and can be followed by light pastries such as conchas or pan dulce. For a full dessert spread, serve alongside flan or churros.
What makes Chocolate Arroz con Leche special or unique in Mexican cuisine?
The addition of Mexican chocolate, which contains cinnamon and sometimes a hint of chili, gives the pudding a deep, aromatic flavor that sets it apart from plain rice puddings found elsewhere. The combination of creamy dairy and spiced chocolate creates a truly comforting dessert.
What are the most common mistakes to avoid when making Chocolate Arroz con Leche at home?
Common errors include overcooking the rice so it turns mushy, letting the milk scorch by cooking on too high heat, and adding too much condensed milk which makes the pudding overly sweet. Stir constantly during the final simmer and keep the heat low to prevent burning.
Why does this Chocolate Arroz con Leche recipe use Mexican chocolate powder instead of regular cocoa powder?
Mexican chocolate powder contains cinnamon and sometimes a touch of spice, delivering the authentic flavor profile of traditional Mexican arroz con leche. Regular cocoa lacks those warm spice notes, so the dish would taste flatter.
Can I make Chocolate Arroz con Leche ahead of time and how should I store it?
Yes, you can refrigerate the pudding in an airtight container for up to four days. Reheat gently on the stovetop, adding a splash of milk to restore creaminess, or enjoy it cold if you prefer a firmer texture.
What does the YouTube channel Cooking Con Claudia specialize in?
The YouTube channel Cooking Con Claudia focuses on simple, home‑cooked Latin American and comfort‑food recipes, offering step‑by‑step tutorials that emphasize easy techniques and approachable ingredients for everyday cooks.
How does the YouTube channel Cooking Con Claudia's approach to Mexican cooking differ from other Mexican cooking channels?
Cooking Con Claudia emphasizes quick, budget‑friendly versions of classic Mexican dishes, often using pantry staples and minimal equipment, whereas many other channels may focus on elaborate techniques or restaurant‑style presentations. Her style is relaxed, personable, and geared toward busy home cooks.
Last updated: September 6, 2026
