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Home » Bolivian Recipes

Bolivian Rice Pudding

Published: Aug 3, 2021 · Modified: Aug 3, 2021 by Lizet

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Arroz con leche (rice pudding). Creamy dessert infused with cinnamon and cloves consumed hot or cold in Latin America.

Welcome to the month of August!

This month we celebrate Bolivia's independence. As in any celebration, there must be good food and delicious desserts.

It has been 23 years since I left my country, but the delicious dishes that my mother made and the others that were bought on the streets, have remained in my memory.

I hope you come back every week and enjoy our Bolivian recipes.

rice pudding in a glass

History

It is said, that arroz con leche originates from Asia and later spread through Europe and Africa. From the sixteenth century after colonization, it was exported to America due to the European trade and population that emigrated to the American territory.

In the Book of the Art of Cozina by Domingo Hernández de Maceras, published in 1607, you can see the oldest official recipe on how to make a rice pudding very similar to the one we know today.

We can find many examples of fusion or adaptation of this dessert to the conditions and products available in each country.

Bolivian rice pudding

Although I cannot say exactly that this is a traditional Bolivian recipe, it is the recipe that my maternal grandmother made.

The techniques or secrets (of which there are not many) were passed on to her children. So, today's recipe was made with the help of my mom and one of my uncles who is known for making the most delicious rice pudding in the family.

This dessert or snack is easily found in street. It is served in disposable cups and spoons so you can continue on your way while enjoying something delicious.

Ingredients:

The ingredients are few and common in many Latin American kitchens.

ingredients for bolivian rice pudding: rice, cinnamon, cloves, sugar and milk
  • rice: I prefer short grain rice. But you can use what you have on hand. I don't recommend parboiled rice.
  • sugar: I used white sugar, but use your favorite sweetner
  • cinnamon: use cinnamon stick, or ½ teaspoon ground cinnamon
  • cloves: you can use ground cloves, or replace with 4 whole cloves
  • milk: whole milk is always the first option. But you can use 2% milk
hand with grain of rice

How to make it:

You need a medium pot or saucepan.

15 minutes before heating the pot on the stove, soak the rice (without washing it) in the milk.

Add the rest of the ingredients to the pot, and cook over low heat. Stirring constantly.

rice pudding in a pot

Cook for 20 to 25 minutes, or until the rice is tender.

Creamy rice pudding

What are the secrets of creamy rice pudding? There are not many, but if you follow them I assure you that the results are delicious!

rice pudding in a glass, spoons around it
  • do not use parboiled rice
  • soak the rice for 15 minutes in the milk
  • stir constantly

How to serve it:

Bolivian rice pudding can be served as a dessert or as a snack.

In the winter I like to serve it warm in a glass or small bowl.

In the summer, I serve it in a glass and keep it in the fridge for at least 4 hours to serve it cold.

Arroz con leche around the world:

Cuban arroz con leche

Spanish arroz con leche

Venezuelan coconut milk arroz con leche

Dominican arroz con leche

Colombian arroz con leche

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

Recipe

bolivian rice pudding in a glass
Print Recipe
5 from 14 votes

Bolivian Rice Pudding

Arroz con leche (rice pudding). Creamy dessert, infused with cinnamon and cloves consumed hot or cold in Latin America.
Prep Time3 minutes mins
Cook Time25 minutes mins
Course: Dessert
Cuisine: Bolivian
Servings: 6 (½ cup)
Calories: 170kcal
Author: Lizet Bowen

Ingredients

  • ½ cup short grain rice
  • 4 cups whole milk
  • ⅛ teaspoon ground cloves (4 whole cloves)
  • 1 cinnamon stick (½ teaspoon ground cinnamon)
  • 2 tablespoons sugar

Instructions

  • In a saucepan add the rice and milk and soak for 15 minutes.
  • Add the rest of the ingredients to the saucepan, and cook over medium-low heat, stirring constantly.
  • Cook for 20 to 25 minutes, or until the rice is cooked and the mixture is creamy.
  • Remove the cinnamon stick and cloves, if used.
  • Serve in glasses.
  • It can be eaten hot or it can be stored in the refrigerator and served cold.

Notes

The amount of sugar is to your liking. Taste and add more if you like it sweeter.
It can be stored in the refrigerator for up to 3 days. I do not recommend freezing.

Nutrition

Serving: 182g | Calories: 170kcal | Carbohydrates: 24.04g | Protein: 6.23g

decorative picture of rice pudding

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Reader Interactions

Comments

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    Recipe Rating




  1. Tara

    November 28, 2022 at 10:26 pm

    Cinnamon and clove are sensational in this rice pudding dish! So comforting and yummy.

    Reply
  2. Tayler

    November 28, 2022 at 10:24 pm

    This is my absolute favorite rice pudding recipe! I’ve made it several times and it is delicious!

    Reply
  3. Seema Doraiswamy Sriram

    November 28, 2022 at 9:57 pm

    Soothing dessert! it was very special to us too. In fact, we use the same rice in south India for many preparations. Happy to see another cuisine use the same.

    Reply
  4. Amy

    November 28, 2022 at 9:30 pm

    Turned out awesome and I don't think I will ever go back to medium grain rice now. Short grain rice was fantastic!

    Reply
  5. Kathleen

    November 28, 2022 at 9:19 pm

    This delicious dessert is simple to make and perfect for my family.

    Reply
  6. Kale

    April 09, 2022 at 8:46 pm

    this shiz was bomb

    Reply
    • Lizet

      April 10, 2022 at 12:27 pm

      😁❤

      Reply
  7. Mahy

    August 05, 2021 at 3:54 pm

    I love how easy it is to make this pudding. I guess this is what ever dessert should be LOL

    Reply
  8. Dionne

    August 05, 2021 at 3:30 pm

    You won't believe it but I've never made a rice pudding like this before. Time to do something about it! 🙂

    Reply
  9. Joyce

    August 05, 2021 at 2:46 pm

    The short-grain rice really made it super creamy and the cinnamon flavour really hit the spot. Thank you so much for sharing this wonderful recipe!

    Reply
  10. Pam

    August 05, 2021 at 2:18 pm

    Love learning about foods from other countries/cultures. In my book if your grandmother made it this way, then it's traditional!

    Reply
  11. Shadi Hasanzadenemati

    August 05, 2021 at 1:16 pm

    This was amazing and such a treat! Thank you!

    Reply

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Lizet's photo, creator of Chipa by the Dozen.

Hello! I am Lizet.

Welcome to my blog. This is a collection of the most beloved recipes between my family and friends. Some are my own creations and some are copycat from the many found on the internet, but with a twist using ingredients I can find in Paraguay. I hope you enjoy them!

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