How to Make Arroz Con Leche in a Crock Pot

12 mins read

Last Updated on September 17, 2022

Are you trying to figure out how to make Arroz Con Leche in a Crock Pot? If so, then you’ve come to the right place! In this article, I’ll give you some tips and tricks, including the recipes, cooking time, and storage. I also give you some substitutions, so make sure you read them carefully. You can make this delicious dish in just minutes!


If you want to try making Ecuadorian arroz con leche in your crock pot, there are a few steps you should follow to get the most authentic result. First, rinse the rice, then add it to a large pot over medium heat. Cover and simmer for about 1 hour, stirring occasionally. Remove cinnamon sticks and orange peel. Add the rice to the pot and stir frequently. Once the rice is soft and fluffy, add the sweetened condensed milk and vanilla extract.

You can serve the arroz con leche warm or cold. Once the rice is soft and the mixture is thick, it is ready to serve. You can add cinnamon for an added touch of comfort. Serve it with some yogurt and garnishes, such as edible flowers and coconut chips. It is an easy and delicious breakfast or dessert. The whole family will love it. The slow cooker version is simple and delicious.

Arroz con leche is a comforting and traditional Spanish dish. It is made with milk, vanilla, cinnamon, and rice. It can be served warm or at room temperature. You can garnish it with ground cinnamon, berries, and dulce de leche, or even chocolate shavings. A classic Mexican dessert, this delicious treat can be made in your crock pot in no time at all.

Once the rice has soaked up the milk and become soft, you’re ready to serve it. It is a good idea to adjust the cooking time if you have a different crock pot. In the first step, mix the rice with sugar and the first measure of milk. Leave it to cook for four hours, then mix in the rest of the milk. Finally, beat the eggs and add salt. Stir in the rice.


There are many different ways to cook arroz con leche in your crock pot, but the traditional recipe calls for egg yolks and cow’s milk. Mexican and South American versions often use evaporated or condensed milk. Soy milk, instead of the dairy products, can provide the same texture and flavor. As an added bonus, you can make this recipe vegan and gluten-free.

One variation is to make it less sweet by adding evaporated milk instead of the regular milk. You can also use honey, sugar, or maple syrup to adjust the sweetness of the dish. Either way, you can’t go wrong with this comforting Mexican dish. You can serve it right away or store it in the fridge for up to 5 days. If you have leftovers, keep them refrigerated to enjoy over the next few days.

One of the simplest recipes for arroz con leche is the classic Spanish rice pudding. This dessert is made with rice, condensed milk, cinnamon, and raisins. Other spices can be added to give it a flavor that’s uniquely yours. You can also use soy milk to thin the mixture. You can even make arroz con leche ahead of time, and reheat it when you need it.

Another traditional version of arroz con leche is made with vanilla. Vanilla adds a distinctly sweet flavor. You can also use cinnamon or orange rind, which adds a zesty twist. Other ingredients may be optional, but these are the staples of the classic Spanish arroz con leche recipe. The traditional version calls for cinnamon, but other spices can also be used, such as cloves.

Cooking time

To make arroz con leche in a crock pot, you will need six basic ingredients and a slow cooker. With this recipe, you can be sure that it will be perfectly cooked without having to check or stir it. Using this recipe will also ensure that your milk does not burn. You can serve this delicious dish warm or cold. If you want to add some sweetness, you can use sugar or almond milk.

After preparing the rice, you should add the sweetened condensed milk, 1 tablespoon at a time. You can also add a sprinkle of cinnamon for a delicious dessert. After cooking, you can serve it hot or room temperature, and it keeps well in the refrigerator for up to four days. If you prefer a cold version, you can freeze it, but you need to know the cooking time of arroz con leche in a crock pot.

If you are not a fan of using eggs, you can try substituting sugar with honey or condensed milk. In addition, you can also add a spoonful of vanilla extract. If you’re trying to save money, you can also try cooking arroz con leche in a crock pot. The process is much easier and you can make it healthier than buying it at the store.

Arroz con leche is a Spanish dessert that can be enjoyed anytime of day. It is made with rice and milk and is traditionally served warm or cold. It can be served with fresh fruit or a slice of cheese. You can also serve it with coconut chips or edible flowers for an extra-delicious dessert. If you’d like to make it at home, follow these tips:


If you’ve been craving a bowl of warm, delicious Mexican food, but don’t know how to store arroz con leche in the crock pot, here are a few ways to keep it fresh. You can freeze it for up to 3 months and reheat it over low heat. It can keep for up to 5 days, but the texture may change slightly when it’s reheated. If you don’t want to freeze it, just keep in mind that freezing it will change the texture and taste.

To make the dish sweeter, you can add cinnamon sticks to the crock pot and simmer it for a few minutes. Cinnamon sticks help to flavor the rice pudding, so don’t forget to discard them after simmering. You also need to use white long-grained rice; instant rice will not work in this recipe. Also, don’t forget the milk. Arroz con leche is not thick without 4 cups of whole milk. You can even make your own vanilla extract to add to your rice if you’d like.

To make Arroz con leche in a crock pot, use a large saucepan. Pour in water and cinnamon sticks. Add enough water to cover the rice and bring to a simmer. Stir the mixture every now and then to ensure that it’s fluffy and thick. Once the mixture has thickened, transfer to a container that can fit in the crock pot and keep it warm. It’ll be perfect for reheating when you want to serve it.

After 15 minutes, remove the pan from the heat and allow the rice to cool. The arroz will thicken a bit. You can serve it warm or chilled – but don’t freeze it! You can always freeze it for later use if you don’t have the time to make it fresh. It’s also great as a dessert or breakfast! The possibilities are endless!


Arroz con leche is a classic comfort food with Mexican roots. Its flavor is warm, with subtle notes of cinnamon and caramel. You can also add some pantry ingredients to make this dish even more decadent. Arroz con leche is the perfect dessert to warm you up on a cold winter day. The crock pot makes it incredibly easy to make at home. It freezes well and can be reheated when needed.

One of the key ingredients to making arroz con leche is rice. You will need white long-grain rice for this recipe. Instant rice will not work. You will also need at least four cups of whole milk for this recipe. If you want your arroz con leche to be extra creamy, you can also use homemade vanilla extract. If you prefer a less sweet version, you can leave the cinnamon sticks out altogether.

You can use plain white rice or brown rice, but you can also experiment with different types of rice. Just be sure to keep in mind that they will affect the taste and texture of the recipe. You can also substitute cinnamon sticks or ground cinnamon for the traditional Mexican cinnamon. As far as the milk, you can use whole milk, half, or condensed milk, but you should avoid using reduced fat or skim milk. Instead, use regular sugar.

Another way to make arroz con leche in the crock pot is to freeze it. Arroz con leche is a gluten-free, dairy-free dessert that’s delicious and healthy. By making it at home, you’ll be able to control the sugar content and other elements of the dish. You can experiment with the sugar content, and make it even healthier than a commercial dessert.

About The Author

Mindy Vu is a part time shoe model and professional mum. She loves to cook and has been proclaimed the best cook in the world by her friends and family. She adores her pet dog Twinkie, and is happily married to her books.