Arroz con Leche

A smooth and creamy rice that generously coats the spoon. The warm scent of infused cinnamon blends with a hint of lemon acidity for a melting dessert.

• Prep time: 10 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 489
• Protein: 13 g
• Carbs: 78 g
• Fat: 14 g

Ingredients

• 1 L Whole milk ( fresh )
• 200 g White rice ( unwashed )
• 100 g White sugar ( granulated )
• 1 piece Cinnamon stick ( whole )
• 1 piece Citrus limon (L.) Burm. f. ( zest only )
• 20 g Minimum butter sweet optional ( cold diced )
• 1 tsp Cinnamon powder ( for garnish )

Instructions

1. Infusing the milk

   In a heavy-bottomed saucepan, pour the whole milk with the cinnamon stick and the lemon zest removed in strips. Bring to a simmer over medium heat. The milk should steam but not boil vigorously.

2. Slow cooking the rice

   Add the white rice. Lower the heat to minimum. Stir regularly with a wooden spoon to release the starch. The rice should swell slowly until tender and the mixture becomes creamy.

3. Sweetening and binding

   When the rice is cooked, pour in the white sugar. Mix well for a few minutes. Add the cold butter to mount the preparation and obtain a shiny, bound texture.

Chef's tips

• Never wash the rice for this recipe: we need the starch to achieve that cream-like texture without adding eggs.
• If the rice absorbs all the milk while resting, add a splash of cold milk just before serving to loosen it up.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Place plastic wrap directly on the surface to prevent a dry skin from forming.