Arroz con Cookies & Cream

Breyers® Arroz con Cookies & Cream

Arroz con Cookies & Cream Recipe

This is a modern take on the traditional arroz con leche, a homemade rice pudding dessert commonly enjoyed across Latin America.

Prep time

5 min

Cook time

30 min


6 servings


  • 3 1/2 cups water
  • 1 tsp. Mexican vanilla extract
  • 1 cup short grain rice
  • 3 Tbsp. sugar
  • 2 cups Breyers® Cookies & Cream
  • Whipped cream and chocolate cookie crumbs for garnish
  • Strawberries (optional)


  • Bring water and vanilla to a boil in a large heavy pot over high heat. Stir in rice and mix to distribute rice evenly in water.

  • Reduce heat; cover and simmer over low heat 22 minutes or until water evaporates. Meanwhile, place Breyers® Cookies & Cream in a large bowl and allow it to soften.

  • Remove cooked rice from heat. Stir in sugar until combined. Gently fold in softened Breyers® Cookies & Cream. Do not over mix.

  • Heat mixture over medium-high heat and cook for 2 minutes to thicken. Remove from heat. Let cool.

  • Divide mixture equally into 6 ice cream sundae bowls or glass cups. Top each with a dollop of whipped cream and sprinkle cookie crumbs on top. Add a sliced strawberries for extra fun!