Arroz con leche (Spanish rice pudding)

Arroz con leche is a simple classic of Spanish desserts: rice cooked slowly in milk with lemon zest and cinnamon. The traditional Spanish version is not too sweet and very creamy. It is delicious both warm and cold.

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Method

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1. Rinse the rice in cold water, then parboil it for 5 minutes in 3 dl hot water over low heat until it absorbs most of the water. ⏱ Timer: 5 min
2. Add the milk, lemon zest, cinnamon stick and salt. Bring to a boil over medium heat, then lower the heat.
3. Simmer for 35-40 minutes, stirring often but gently so the rice does not stick, until the rice is soft and the mixture creamy (about 4-5 tablespoons of liquid remain). ⏱ Timer: 35 min
4. Remove from the heat, stir in the sugar, and take out the lemon zest and cinnamon stick. Let stand for a few minutes, because it thickens as it cools.
5. Divide among cups or bowls and sprinkle with ground cinnamon. Serve warm, at room temperature or cold.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use short-grain rice, which gives the creamy texture.
• Do not rush the milk, slow cooking makes it creamy.
• Add the sugar at the end.
• You can also flavor it with orange zest, vanilla or cloves.

Frequently asked questions

How long does it keep?

3 days in the fridge, reheat with a splash of milk.

With plant-based milk?

Yes, oat or almond milk works too.

Similar recipes

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• Teurgoule (Norman cinnamon rice pudding) · French
• Rice Pudding with Cinnamon · Spanish & Portuguese
• Muhallebi (rosewater milk pudding with pistachios) · Middle East & Caucasus
• Italian rice pudding with cinnamon and lemon peel · Italian
• Milchreis mit Zimt und Zucker (rice pudding with cinnamon and sugar) · German

More spanish & portuguese ideas

• Caipirinha (Brazilian lime and cachaça cocktail)
• Alfajores (Argentinian dulce de leche sandwich biscuits)
• Dulce de leche (South American caramelised milk spread)
• Mojito (Cuban mint and lime rum cocktail)
• Piña colada (Caribbean pineapple and coconut cocktail)
• Milk-Soaked Cake Rounds from La Mancha (Bizcochá manchega)
• Cream-filled buñuelos, Spanish-style doughnut balls (Buñuelos)

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