Cook and Scale
Arroz con Leche (Spanish Rice Pudding)
6 servings · 50 min total
Creamy rice slowly simmered in cinnamon-and-lemon-infused milk until velvety — a warming, homely Spanish dessert.
Ingredients
- 1 l milk
- 150 g white rice
- 1 tsp ground cinnamon, stick
- 1 tsp lemon zest
- 120 g white sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon, ground, to serve
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Combine and simmer the rice — Combine the milk, rice, cinnamon stick, lemon zest and salt in a heavy-bottomed pot. Bring to a gentle simmer over medium heat, stirring occasionally.
- 2.
Cook until creamy — Cook gently for 35 minutes, stirring frequently to prevent sticking, until the rice is tender and the mixture has thickened to a creamy consistency.
- 3.
Stir in sugar and vanilla — Stir in the sugar and vanilla extract, and cook for 5 more minutes until fully dissolved. Discard the cinnamon stick.
- 4.
Dust and serve — Spoon into bowls or ramekins, dust with ground cinnamon, and serve warm or chilled.