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- Arroz con leche, Spanish rice pudding with cinnamon and citrus
Arroz con leche, Spanish rice pudding with cinnamon and citrus
Ingredients
Step by step process
Preparing the rice
- 1
Rinse the short-grain rice under cold running water until the water runs clear. This removes excess starch.
- 2
Bring 500 ml of water with a pinch of salt to a boil in a saucepan. Add the rice and cook for 5 minutes over medium heat. Then drain the water, the rice will be just lightly parboiled.
Cooking with milk and serving
- 3
Split the vanilla pod lengthwise and scrape out the seeds. Pour the milk into the saucepan, add the vanilla pod and seeds, and the grated lemon and orange zest.
- 4
Bring the milk to a gentle simmer, add the parboiled rice and cook over low heat, stirring occasionally, for 20-25 minutes until the rice absorbs the milk and the pudding thickens to a creamy consistency.
- 5
Add the sugar, stir well and let it bubble for another 2-3 minutes. Remove the vanilla pod and zest pieces.
- 6
Divide into glasses or bowls. Dust the surface with ground cinnamon. Serve warm immediately, or refrigerate for at least an hour and serve as a chilled dessert.
More tips:
The pudding thickens after cooling, thin it with a little warm milk before serving.
Add a caramel twist: caramelize a spoonful of sugar in the bowl with a torch or grill.
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Topic: Spanish Cuisine
