Rice pudding is a staple in Costa Rican cuisine and one of the first desserts I had to share on this channel. In this version, we build flavor step by step using cloves, cinnamon sticks, lemon peel, and different types of milk to control texture and creaminess.
In Costa Rica, rice plays a central role in our everyday cooking, it’s part of nearly every meal and a familiar companion in the kitchen. From a simple pot of White Rice to our iconic Gallo Pinto, rice is woven into daily life. So it’s no surprise that a dessert made from rice feels just as meaningful and ever-present in our homes.
Creamy Rice Pudding
What makes rice pudding special is how every family prepares it differently. Some add raisins, others love using coconut milk for extra richness, while some brighten it with a little lemon zest, or deepen the flavor with more cinnamon and cloves. These variations tell a story of family traditions, weekend gatherings, and the familiar smells of kitchens we grew up in.
Whether you enjoy it warm with a sprinkle of cinnamon or chilled straight from the fridge, this rice pudding captures the soul of Costa Rican home cooking: simple, heartfelt, and made to be shared.
What You’ll Need for This Recipe
Rice pudding can be made in many different ways. Here are the ingredients I chose for this version.
🍚 Rice
Use regular white rice. I’m using long grain white rice, which is the most common type used in Costa Rica for arroz con leche. I’ve tried it with others too, jasmine, arborio, you name it, and they all work with slightly different textures. Just avoid pre cooked or instant rice, since it doesn’t absorb flavor the same way.
🥛 Milk
The traditional version uses regular cow’s milk but you can use any type of milk for this recipe. Almond, soy, whole, or lactose-free milk are all suitable options.
🥫 Condensed milk
This gives most of the sweetness and creaminess. You can adjust the amount depending on how sweet you like your pudding. Also use vegan condensed milk if you desire.
🥄 Powdered milk
Powdered milk boosts the creaminess and gives the pudding a richer flavor. You can use any brand and adjust the amount depending on how thick you want it. I’m using Leche Pinito, a staple in many households in Costa Rica. I usually bring a bag when I visit, but it's pretty easy to find it online. Find Leche Pinito here. If you don’t have it, you can skip it. The recipe will still work just fine.
🍬 Sugar
White sugar is the standard option and gives the most neutral flavor. You can also use brown sugar, coconut sugar, or raw sugar, but keep in mind that these alternatives may slightly change the color and taste of the rice pudding.
🍋Lemon
Use the peel to add aroma and flavor. Make sure not to include too much of the bitter white part. Lime and orange peel can work if you don’t have lemon.
⭐ Cloves and Cinnamon sticks
I’m using whole cloves and whole cinnamon sticks. If you prefer the ground versions, you can use them, just keep in mind they will slightly change the color of your pudding. It will still taste delicious, but it won’t be as white as you might expect.
🍦 Vanilla extract
Adds aroma and ties all the flavors together. Use real vanilla extract if possible, I am using imitation vanilla because I want to keep my rice pudding as whiter as possible.
🧂 Salt
Always add a small pinch of salt, even in desserts. It doesn’t make the pudding salty, instead, it enhances the sweetness and balances the flavors. Just a little goes a long way.
💡Pro Tips for Creamy Rice Pudding
- Stir often. Gentle, frequent stirring prevents sticking and helps release the rice’s natural starch for a creamier texture.
- Low and slow. Keep the heat at a gentle simmer so the rice absorbs the milk gradually and evenly.
- Adjust thickness. If the pudding becomes too thick, add a splash of warm milk and stir until it reaches your desired consistency.
- Remove whole spices. Take out cinnamon sticks, cloves, and lemon peel once the flavor has infused to avoid bitterness.
- Customize it. Add raisins, shredded coconut, chopped nuts, or a swirl of dulce de leche for extra flavor.
- Better next day. Rice pudding tastes even better after resting, as the flavors deepen overnight.
Step-by-step photos
Follow along with these step-by-step photos to see just how easy it is to make this creamy, comforting rice pudding.
Step 1: Rinse the rice
Rinse the rice under water until it runs mostly clear. This helps remove excess starch and keeps the pudding from turning gummy.
Step 2: Start the simmer.
Add the water, sugar, cinnamon sticks, cloves, and lemon peel to the pot. Stir until the sugar dissolves, then place over medium heat.
Step 3: First simmer.
Cover and cook for about 10 minutes, remove the lid and stir.
Step 4: Add first milk.
Add add 1 cup of milk. Cover again and cook for 5 minutes, or until the milk is mostly absorbed.
Step 5: Repeat the process
Repeat the process of adding milk, covering, and cooking two more times, stirring between each round.
Step 6: Remove whole spices.
Once the rice is tender and has doubled in size, remove the cinnamon sticks, cloves, and lemon peel.
Step 7: Boost the creaminess.
Add two more cups of milk and the powdered milk, little by little, stirring well after each addition to avoid lumps. Cover with the lid and cook for 5 to 10 more minutes.
Step 8: Sweeten and finish.
Stir in the condensed milk, vanilla extract, and salt. If using raisins, add them at this stage.
Step 9: Cook to desired consistency.
Continue cooking for 7–10 minutes, stirring often, until the rice pudding reaches your desired consistency.
Step 10: Cool quickly.
To prevent the rice pudding from drying out or forming a thick skin, place the bowl over another bowl filled with ice and gently stir until it cools down.
💡Rice Pudding Questions, Answered
Yes. You can use coconut milk, oat milk, almond milk, or any plant-based milk you prefer. Keep in mind that coconut milk will give a richer, more tropical flavor. Also substitute the condensed milk for vegan condensed milk.
Yes! Arborio rice is excellent for rice pudding because of its high starch content. However, this is a Costa Rican-style version, and traditionally we use long-grain rice since that’s what we grow and cook with most often.
I don’t recommend freezing it. Milk-based desserts tend to separate once thawed. Stored in the refrigerator, rice pudding will keep well for up to 5 days.
Absolutely. Simply divide all ingredients in half. That said, in my experience, rice pudding disappears very quickly once shared with family and friends.
💛 From My Kitchen to Yours
There’s something about arroz con leche that always takes me back to simple moments in the kitchen, a pot gently simmering on the stove, the smell of cinnamon in the air, and the quiet joy of making something from scratch for the people I love.
Here are some other Costa Rican desserts you might enjoy.
Fig Preserves
Fig Cake with condensed milk glaze
Tropical Fruit Salad
If you try this recipe, I would love to hear how you enjoyed it. Share your photos and stories with me, seeing your creations truly makes my day.
Besitos,
Mara 💛🍚
Costa Rican Style Rice Pudding
Equipment
- 1 large pot
- 1 spatula
- measuring cups
- 1 strainer
- 1 large bowl
Ingredients
- 2 cups rice
- 3 cups water
- 1 cup sugar
- 6 cups milk
- 10 units cloves
- 1 cup powdered milk
- ½ rind lemon
- 4 sticks cinnamon
- 1 can condensed milk
- 1 teaspoon vanilla extract
Instructions
- Rinse the rice under cold water. In a large pot, add the water and the rinsed rice, along with the sugar, cloves, cinnamon sticks, and lemon peel. Stir until the sugar dissolves, then cover and cook over medium heat for 10 minutes.
- Remove the lid and stir. Add 1 cup of milk, cover, and cook for 5 minutes.
- Remove the lid, stir, and add another cup of milk. Cover and cook for 5 minutes. Repeat one more time: stir, add 1 cup of milk, cover, and cook for 5 minutes.
- Once the rice has been cooking for about 30 minutes, remove the cinnamon sticks, cloves, and lemon peel. This prevents the rice pudding from developing an overpowering or slightly bitter taste.
- Add 2 more cups of milk and stir. Cover and cook for 5–10 minutes, or until rice is fully cooked.
- Gradually add the powdered milk, stirring well after each addition to avoid lumps. You can also dissolve the powdered milk in a cup of water, not listed in the ingredients, before adding it to the rice pudding if you prefer a smoother incorporation.
- Add the condensed milk, 2 more cups of milk, vanilla extract, and salt. If using raisins, add them at this stage. Stir constantly, this step is important to achieve a creamy rice pudding, prevent lumps, and avoid scorching the milk and sugar at the bottom of the pot.
- Stir and continue cooking for 7 to 10 minutes, or until the rice pudding reaches your desired consistency. Once you’re happy with the texture, transfer it to a bowl and let it cool naturally, or place the bowl over an ice bath if you’d like to speed up the cooling process.
Video
Notes
- Use ground cinnamon if that’s what you have, just expect a slightly darker pudding. The flavor stays the same, only the color changes.
- Stir gently and avoid scraping the bottom of the pot to prevent mixing in the “costra.”
- Cook a few extra minutes for a thicker texture. Add a splash of milk and cook briefly if you prefer it thinner. Adjust it to your taste.
- Remember that rice pudding thickens as it cools. Check the consistency before it sets and adjust if needed.
- Powdered milk boosts creaminess, but the recipe will still work without it.
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