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Slow-Cooker Arroz Con Leche

Photograph by Stephanie Chavez

Arroz con leche just go a whole lot easier to make. This method is so much easier than watching a pot of milk and rice over the stove. No need to worry about stirring, checking on it, or burning the milk. All it takes is six simple ingredients that you probably already have in your pantry! You may never make arroz con leche over the stove again once you've discovered the simplicity of making it in the slow-cooker.

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Serve it warm on a cold night, or cold for an afterschool snack. Either way, you'll enjoy this simple Crock-Pot version of arroz con leche any time of the day.

RECIPE: Slow-Cooker Arroz Con Leche

Yields 5 cups

Prep time: 5 minutes
Cook time: 1 1/2 hours
Total time: 1 hours 35 minutes


  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon vanilla extract

  • 2/3 cup condensed milk

  • 1 cup long-grain white rice

  • 3 cups water

  • 2 cups cold milk


  1. Combine all ingredients except cold milk in a crockpot. Mix well. Cover, cook on low heat 1 1/2 hours or until rice is tender and at least 3/4 of the liquid has been absorbed by the rice.

  2. When done, turn off crockpot and add two cups cold milk. Mix well and let rest for 15 minutes.

  3. Mix well again before serving.

Tips and variations

A timer is helpful to keep track of the cooking time. If it goes beyond the hour and a half, it starts to dry and could begin to stick to the bowl of the crockpot. Do not cook for more than two hours.

Orange, lemon or lime zest can also be added for a light citrus kick. Make sure the zest doesn't have any of the pithy white part of the peel on it.

Raisins can also be added at the end of cooking when two cups cold milk are added. Add about 3/4 cup.

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Photograph by Stephanie Chavez

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