I love rice pudding, but I’m notorious for burning it when I cook it on the stove. So I’ve started making microwave rice pudding instead! I find it so much more reliable than the stovetop version, and this arroz con leche preparation gives it a creamy, flavorful finish.
Rice pudding is rich, creamy, sweet, and packed with warm cinnamon and juicy raisins to make for a comforting, delicious dessert. It’s naturally vegetarian and gluten free as well, making it suit a variety of dietary needs.
Arroz con leche is a variation of traditional rice pudding which uses sweetened condensed milk instead of just sugar, and more cinnamon to give it some extra bold flavoring.
It’s a great option for your Cinco de Mayo celebration, but an equally delicious dessert option any time your sweet tooth is calling. Since it’s warm, I love it on a fall evening just as much!
Ingredients List
1 cup white rice
2 cups water
½ tsp salt
1 cinnamon stick
1 tsp vanilla extract
¾ cup sweetened condensed milk
1 cup evaporated milk
½ cup milk or half and half (I use 2%)
½ tsp cinnamon (or to taste)
¼ cup raisins (or to taste)
Ingredient Notes and Substitutions
You can use pretty much any white rice you want. I have long grain, but jasmine, Arborio, and short grain rice varieties all work well (though cooking times can vary slightly between them)
The vanilla can be swapped for almond extract if you’d like a different flavor profile
The cinnamon and the raisins can be adjusted (or omitted) based on your personal preferences. You can use regular or golden raisins
How to Make Microwave Rice Pudding
To a large microwave safe container, add the rice, water, salt, and cinnamon stick
Cover and cook on high for 10 minutes, or until the water is mostly evaporated
Remove the cinnamon stick and add the extract, all 3 milks, ground cinnamon, and the raisins, and still well
Cover again and place it back in the microwave. Reduce to 50% power and cook an additional 10-15 minutes, stirring every 5 minutes, until the rice is fully cooked
Rest for about 5 minutes (the pudding will continue to set)
Enjoy warm, or cover and refrigerate for later
What to Serve With Rice Pudding
Strawberries
Blueberries
Raspberries
Mango
Banana
Cinnamon
Nutmeg
Jam
Fruit compote
Caramel sauce
Chocolate sauce
Chocolate chips
Candied fruits
Dried fruits
Walnuts
Pecans
Almonds
Pistachios
Toasted coconut
Sesame seeds (toasted)
Whipped cream
Ice cream
There are lots of great ways to dress up your rice pudding to make it your own. If you’re feeding a crowd, offer small bowls of lots of different options so your guests can customize their dish.
Since this is arroz con leche style, the cinnamon notes would pair well with my Strawberry Horchata Chai, or a Salted Caramel Crown and RumChata Martini for the adults!
Recipe FAQs
How Do I Make Microwave Rice Pudding?
Combine rice, water, and salt and in a microwave-safe bowl. Cook on high for 10 minutes, until water absorbs. Add milk, sugar, and flavorings, then cook an additional 10-15 minutes at 50% power, until rice is cooked through.
If you use pre-boiled rice such as Minute rice, you can skip the original cooking step with water.
Can I Use Different Types of Rice for Microwave Rice Pudding?
Yes, you can use various types of rice such as short-grain, long-grain, or even arborio rice, depending on your preference for texture and flavor.
Cooking times can vary slightly between different varieties of rice, so make sure to check it frequently near the end of cooking. Add additional milk if your rice starts to dry out too much before it cooks fully.
How Long Does It Take to Cook Rice Pudding in the Microwave?
Cooking times may vary depending on your microwave’s wattage and the type of rice you’re using. Generally, microwave rice pudding takes around 20-25 minutes in total to cook.
By using pre-cooked rice, you can reduce the time to 10-15 minutes if you’re in a rush.
Can I Add Different Flavorings to My Microwave Rice Pudding?
Absolutely! You can customize your rice pudding with various flavorings like vanilla extract, cinnamon, nutmeg, or even citrus zest to suit your taste preferences.
Dried fruits and nuts are other common choices. While raisins are a common addition, you can also use dried cranberries, blueberries, or another option you enjoy to create a new combination.
How Do I Store Leftover Microwave Rice Pudding?
Allow the rice pudding to cool completely, then transfer it to an airtight container and refrigerate.
It can typically be stored in the refrigerator for up to 3-4 days.
Can I Reheat Microwave Rice Pudding?
Yes, you can reheat microwave rice pudding either in the microwave or on the stovetop.
Simply add a splash of milk to loosen it up and heat until warm, stirring occasionally to ensure even heating.
Recipe Pro Tips
Use a big microwave safe container, as rice always has a tendency to overflow when cooking. Even my 2-qt bowl does, so if you have something larger go with that. Otherwise, just grab the paper towels and prepare to wipe up the spillage!
If your rice pudding gets too thick, thin it with a little milk. Arroz con leche will thicken as it cools so it can set up too much, but a lot is personal preference for how runny you want it! I like mine on the thicker side, but I know plenty of people who like it more like porridge, so adjust for your tastes!
I make this recipe in my 1000W microwave. If you have a higher or lower wattage, expect cooking times to vary slightly. Just watch your liquid levels and test your rice so you can adjust accordingly
Storage and Reheating Tips
Store leftover rice pudding in an airtight container in the refrigerator for 3-4 days
To reheat rice pudding in the microwave, place a portion in a microwave safe bowl and heat for 30-60 seconds, until desired temperature is reached. It may also be heated on the stovetop. If the mixture has become too thick after sitting in the fridge, you can add a little more milk to thin it before heating
Once you see how easy it is to make microwave rice pudding, you’ll never stand over the stovetop again! While it’s not really faster (rice still takes a while to cook), what you do save is the headache of burned rice.
I’m not going to say this recipe is foolproof, because anything is possible. However, I’ve never screwed it up as badly as any attempt on the stove!
This arroz con leche version uses sweetened condensed milk for just the right amount of sweetness. Add in the cinnamon and raisins and you’ve got a creamy, delicious dessert that’s perfect for Cinco de Mayo, fall nights, and more!
Plus, it’s naturally vegetarian and gluten free (though still always a good idea to double check your ingredients to be safe), so it fits a variety of dietary needs.
Microwave Rice Pudding (Arroz Con Leche) Recipe
Creamy microwave rice pudding is easy to make, and far less likely to burn compared to the stove. This arroz con leche preparation uses sweetened condensed milk and no eggs.
To a large microwave safe container, add the rice, water, salt, and cinnamon stick
1 cup white rice, 2 cups water, ½ tsp salt, 1 cinnamon stick
Cover and cook on high for 10 minutes, or until the water is mostly evaporated
Remove the cinnamon stick and add the extract, all 3 milks, ground cinnamon, and the raisins, and still well
1 tsp vanilla extract, ¾ cup sweetened condensed milk, 1 cup evaporated milk, ½ cup milk or half and half, ½ tsp cinnamon, ¼ cup raisins
Cover again and place it back in the microwave. Reduce to 50% power and cook an additional 10-15 minutes, stirring every 5 minutes, until the rice is fully cooked
Rest for about 5 minutes (the pudding will continue to set)
Enjoy warm, or cover and refrigerate for later
Notes
You can use any white rice you want. I have long grain, but jasmine, Arborio, and short grain rice varieties all work well (though cooking times can vary slightly between them)
The vanilla can be swapped for almond extract if you’d like a different flavor profile
The cinnamon and the raisins can be adjusted (or omitted) based on your personal preferences. You can use regular or golden raisins
Use a big microwave safe container, as rice always has a tendency to overflow when cooking. Even my 2-qt bowl does, so if you have something larger go with that. Otherwise, just grab the paper towels and prepare to wipe up the spillage!
If your rice pudding gets too thick, thin it with a little milk. Arroz con leche will thicken as it cools so it can set up too much, but a lot is personal preference for how runny you want it! I like mine on the thicker side, but I know plenty of people who like it more like porridge, so adjust for your tastes!
I make this recipe in my 1000W microwave. If you have a higher or lower wattage, expect cooking times to vary slightly. Just watch your liquid levels and test your rice so you can adjust accordingly
Exact nutritional values will vary based on brand of ingredients, any adjustments or toppings added, and actual quantity consumed, so please consider this a guideline only
Keyword arroz con leche microwave, how to make microwave rice pudding, microwave desserts, microwave rice pudding, microwave rice pudding no eggs, microwave rice pudding with uncooked rice, microwave rice recipes
I enjoy trying new recipes, creating my own, and dabbling with new techniques all the time. My husband loves to protest when I make him my guinea pig, but it’s all for the love of food!
My cooking philosophy is that great tasting food doesn't have to be complicated or time consuming to make. I'm a home cook with over 20 years of experience feeding myself and others. I've learned from a variety of different people, things I've learned online, and some trial and error as well.
I enjoy cooking a variety of foods, from convenience to comfort foods, as well as international cuisine. You can rest assured that all of my recipes have been actually made, thoroughly tested, and most importantly: tasted! I want you to enjoy my food as much as I do!
1 thought on “Easy Microwave Rice Pudding (Arroz Con Leche) Recipe”
Emily
I usually make rice pudding with granulated sugar, but I had a can of sweetened condensed milk to use up so this was perfect! It came out sweet and creamy, and I was able to reheat it and enjoy it for a few days too!
I usually make rice pudding with granulated sugar, but I had a can of sweetened condensed milk to use up so this was perfect! It came out sweet and creamy, and I was able to reheat it and enjoy it for a few days too!