Ingredients
Units
- 3 cups whole milk
- Scant 1/2 cup sugar
- 2/3 cup white rice (I use short grain rice but medium grain rice also works)
- 1 strip lemon peel
- 1 strip orange peel
- 1 small cinnamon stick
- 1/4 cup cream, optional (see Notes below)
- Ground cinnamon, to serve
Instructions
- In a medium saucepan, bring half of the milk and sugar to a boil over medium-high heat.
- Turn down the heat to low and simmer for 10 to 15 minutes, stirring often. The mixture will start to thicken.
- In another medium saucepan, put the rest of the milk, the cinnamon stick and citrus peel and bring to a boil.
- Add the uncooked rice to the second saucepan, lower the heat, and cook for 5 minutes.
- Stir the sugared milk into the saucepan with the rice and cook until the rice is done to your taste, stirring often to avoid it from sticking to the bottom of the pan. For me, it takes 15 to 20 minutes.
- Remove from heat and add the cream, if using.Â
- Transfer the hot rice pudding to a bowl, take out the citrus peel and cinnamon stick, let cool down stirring often to avoid a thick layer from forming, cover, and refrigerate until very cold.
- To serve, ladle the pudding into bowls and sprinkle with ground cinnamon. You can add an extra tablespoon of cream or milk before serving.
Notes
- Organization:Â read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Rice: in theory, you can make this dessert with different types - short grain, long grain rice, even Arborio or basmati rice. I like short grain rice because it absorbs the liquid better in my experience.
- Cream: this is an optional ingredient not found in the original recipe for Spanish arroz con leche, that you can use for a creamier consistency. Depending on the rice you use you might get a more or less starchier pudding. So using a dash of cream can be a good idea.
- Storing: keep leftover rice pudding in the fridge for at least a week in an airtight container or tightly covered bowl. It might become thicker and you might want to add more milk before eating it.Â
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Cooking
- Cuisine: International
Nutrition
- Serving Size: 1/3
- Calories: 371
- Sugar: 46 g
- Sodium: 108.2 mg
- Fat: 11.7 g
- Carbohydrates: 58.6 g
- Fiber: 0.9 g
- Protein: 9 g
- Cholesterol: 35.7 mg