Arroz con Leche
Spain's slow-simmered rice pudding, scented with cinnamon and lemon peel, with Asturias famous for finishing the top under a burnt-sugar crust. Homely and comforting, it is the dessert of grandmothers everywhere in the north.
Approximate, per 1 bowl (~200g). Values vary by recipe and portion.
Ingredients
- ·200 g (1 cup) short-grain rice
- ·1 litre (4 cups) whole milk, plus a little extra if needed
- ·150 g (3/4 cup) sugar
- ·1 cinnamon stick
- ·Peel of 1 lemon, in strips
- ·A knob of butter (optional)
- ·Ground cinnamon, to finish
- ·Extra sugar, for the caramelized top (optional)
Method
- 1
Warm the milk in a heavy pot with the cinnamon stick and lemon peel, letting it infuse over low heat for a few minutes without boiling.
- 2
Add the rice and cook very gently, stirring often, for about 40 minutes so it never catches on the bottom.
- 3
When the rice is soft and the mixture creamy, stir in the sugar and continue cooking for another 5 minutes; add a splash more milk if it tightens too much.
- 4
Stir in the butter for extra gloss, then remove the cinnamon stick and lemon peel.
- 5
Spoon into bowls and let cool; the pudding thickens as it stands.
- 6
Dust with ground cinnamon, or for the Asturian finish, sprinkle sugar over the top and caramelize it with a very hot iron or a kitchen blowtorch.