Description
This traditional Spanish Rice Pudding, or Arroz con Leche, is a creamy and comforting dessert made with whole milk, sugar, and aromatic spices like cinnamon and citrus peel. The softly cooked rice absorbs the flavors to create a rich, velvety pudding that’s perfect served cold and sprinkled with ground cinnamon. An optional touch of cream adds extra creaminess for a luscious finish.
Ingredients
Scale
Main Ingredients
- 3 cups whole milk
- Scant ½ cup sugar
- ⅔ cup white rice (short grain preferred, medium grain also works)
- 1 strip lemon peel
- 1 strip orange peel
- 1 small cinnamon stick
- ¼ cup cream (optional, for creamier consistency)
To Serve
- Ground cinnamon, to sprinkle
Instructions
- Heat half the milk with sugar: In a medium saucepan, combine half of the whole milk and the sugar. Bring the mixture to a boil over medium-high heat to dissolve the sugar and start thickening the milk.
- Simmer the sugared milk: Reduce the heat to low and let it simmer gently for 10 to 15 minutes, stirring often to prevent scorching. The mixture will thicken as it cooks.
- Flavor the remaining milk: In a separate medium saucepan, place the rest of the milk along with the cinnamon stick and the strips of lemon and orange peel. Bring this mixture to a boil to infuse the citrus and cinnamon flavors.
- Add rice and cook briefly: Stir the uncooked rice into the flavored milk, lower the heat, and cook for 5 minutes to start softening the rice.
- Combine and cook until tender: Pour the thickened sugared milk into the saucepan with the rice mixture. Continue cooking on low heat for 15 to 20 minutes, stirring frequently to prevent sticking, until the rice is tender and the pudding reaches your desired consistency.
- Add cream if using: Remove the pan from heat and stir in the optional cream for a richer, creamier texture.
- Cool and refrigerate: Transfer the pudding to a serving bowl. Remove and discard the citrus peel and cinnamon stick. Stir often as it cools to prevent a thick skin from forming, then cover and refrigerate until very cold.
- Serve: Spoon the chilled pudding into bowls and sprinkle with ground cinnamon. Optionally, add an extra tablespoon of cream or milk before serving for added richness.
Notes
- Organization: Prepare all ingredients and equipment before starting to ensure a smooth cooking process.
- Rice Choice: You can use different types of rice, but short grain rice is preferred because it absorbs liquid well, making the pudding creamier.
- Cream Addition: Adding cream is optional but recommended for a richer consistency, depending on the starchiness of the rice used.
- Storage: Store leftovers in an airtight container in the fridge for up to one week. The pudding may thicken in the fridge; add milk to loosen it before serving.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 320
- Sugar: 15g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
