Description
A comforting and creamy Spanish-style rice pudding (Arroz con Leche) made with whole milk, sugar, cinnamon, and citrus peels. This traditional dessert balances sweet and aromatic flavors and can be served cold with a sprinkle of ground cinnamon for a cozy treat.
Ingredients
Main Ingredients
- 3 cups whole milk
- Scant ½ cup sugar
- ⅔ cup white rice (short grain or medium grain rice)
- 1 strip lemon peel
- 1 strip orange peel
- 1 small cinnamon stick
- ¼ cup cream (optional, see Notes)
- Ground cinnamon (for serving)
Instructions
- Heat Milk and Sugar: In a medium saucepan, combine half of the milk with the sugar and bring to a boil over medium-high heat. This dissolves the sugar and starts the base for the pudding.
- Simmer and Thicken: Reduce heat to low and simmer for 10 to 15 minutes, stirring often. The mixture will begin to thicken as the sugar caramelizes slightly and the milk reduces.
- Prepare Flavored Milk: In a separate medium saucepan, combine the remaining milk with the cinnamon stick and citrus peels. Bring this mixture to a boil to infuse the milk with aromatic flavors.
- Cook Rice: Add the uncooked rice to the infused milk, reduce the heat, and cook for 5 minutes. This jumpstarts the rice cooking process while absorbing the spices and citrus.
- Combine and Cook: Stir the sugared milk into the saucepan with the rice mixture. Continue cooking on low heat for 15 to 20 minutes, stirring frequently to prevent sticking, until the rice is tender and the pudding reaches your desired thickness.
- Add Cream: Remove from heat and stir in the optional cream to add richness and a smooth texture.
- Cool and Refrigerate: Transfer the pudding to a bowl, remove the citrus peel and cinnamon stick, and stir occasionally as it cools to prevent a thick skin from forming. Cover and refrigerate until very cold.
- Serve: Spoon the chilled pudding into bowls, sprinkle with ground cinnamon, and optionally add an extra tablespoon of cream or milk before serving for added creaminess.
Notes
- You can substitute cream with evaporated milk for a lighter version.
- Stirring frequently while cooking and cooling prevents the pudding from sticking to the pan and forming a skin.
- Short grain rice is preferred for creaminess, but medium grain rice works well too.
- The citrus peel adds a bright aromatic contrast; remove before serving.
- Serve chilled for the best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
