Arroz con leche, also known as rice pudding, is a classic Latin American and Spanish dessert made by simmering rice in sweetened milk. The dish traces back to the Iberian Peninsula and is often linked to Moorish-era Spain, though rice-and-milk puddings of this general kind appear independently in several other culinary traditions as well.
The basic method cooks short- or medium-grain white rice slowly in milk, sugar, and often cinnamon, stirring frequently until creamy; whole milk, condensed milk, or a mix of the two are common. It is usually served warm with a dusting of cinnamon or a drizzle of caramel, though it can also be chilled and served cold. Regional variations add raisins, vanilla, citrus zest, or spices such as nutmeg or clove; it can also be baked into custards or tarts, or used as a filling for pastries and crepes.