Arroz con Leche
Ingredients
- 200 gWhite rice (rinsed)
- 500 mlMineral water
- 1 pcCinnamon stick
- 1 pcCitrus limon (L.) Burm. f. (large zests)
- 500 mlWhole milk
- 300 mlWhole sweetened condensed milk
- 1 pcVanilla bean (split and scraped)
- 1 pinchCinnamon powder (for garnish)
Method
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.
- 1
Rinse the rice under cold water in a fine mesh sieve. Stir until the water runs perfectly clear to remove excess starch.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
