Arroz con Leche

Tender rice grains that melt on the palate in a thick, creamy sauce. The woody scent of cinnamon blends with the sweetness of reduced milk and a sharp hint of lemon.

• Prep time: 10 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 513
• Protein: 14 g
• Carbs: 89 g
• Fat: 11 g

Ingredients

• 200 g White rice ( rinsed )
• 500 ml Mineral water
• 1 piece Cinnamon stick
• 1 piece Citrus limon (L.) Burm. f. ( large zests )
• 500 ml Whole milk
• 300 ml Whole sweetened condensed milk
• 1 piece Vanilla bean ( split and scraped )
• 1 pinch Cinnamon powder optional ( for garnish )

Instructions

1. Rinsing the rice

   Rinse the rice under cold water in a fine mesh sieve. Stir until the water runs perfectly clear to remove excess starch.

2. Infusion and first cook

   In a saucepan, bring water to a boil with the cinnamon stick and lemon zest. Add the rice, lower the heat, and simmer until the liquid is almost completely absorbed.

3. Binding with milks

   Pour in the whole milk and sweetened condensed milk. Scrape the vanilla bean and add it. Cook over very low heat, stirring constantly with a wooden spatula to prevent sticking.

4. Reduction and resting

   Stop cooking when the cream coats the back of a spoon. The rice should be very tender but still whole. Remove the cinnamon and zest. Let cool; the mixture will set slightly.

Chef's tips

• Don't skip rinsing the rice, otherwise the pudding will be sticky rather than creamy.
• The secret is slow cooking: if you go too fast, the milk burns and the rice stays hard in the center.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Add a splash of cold milk before serving if the texture has thickened too much.