Arroz con Leche - Rice Pudding Dessert
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Contents |
[edit] Description
[edit] Ingredients
- 1 liter Milk
- 200 grams of short round Arborio rice (or paella rice/risotto rice)
- 100 grams of Sugar (white or brown, depending on preference)
- 250 ml water
- 1 teaspoon of salt
- Grated Zest of one Lemon
- Ground Cinnamon
- 1 Cinnamon Stick (for Boiling)
- cinnamon Sticks (for Garnish)
[edit] Directions
- Place the water, rice, cinnamon stick, lemon zest, salt and Sugar in a saucepan or pot and bring to a boil.
- When boiling, lower heat, cover and let simmer until the water is nearly all absorbed (keep checking every minute, so as not to burn).
- Add the milk when most of the water has absorbed and continue cooking until the rice is extra tender and “bloated”.
- Stir and the texture should be creamy. Add a splash more milk if necessary (whole fat).
- Remove the cinnamon stick.
- Serve the Arroz con Leche warm (or chilled), and garnish with cinnamon powder on top and Cinnamon sticks on the side.
- This dessert is delicious with Spanish dessert wines.
