If comfort had a flavor, it would undoubtedly be Arroz con Leche. Growing up, the scent of cinnamon and lemon peel simmering in milk was a signal that something special was happening in the kitchen. This isn’t just a dessert; it’s a nostalgic journey to the heart of Spanish tradition.
Unlike many modern versions that rely on heavy cream, this authentic Spanish recipe achieves its incredible silkiness through a slow-simmering process. By cooking the rice slowly in milk, the starches release to create a naturally thick, custard-like consistency that is light yet decadent. Whether you enjoy it warm on a chilly evening or chilled on a summer afternoon, this is the ultimate “hug in a bowl.”
Why You’ll Love This Recipe
- Authentically Creamy: No shortcuts here—just the traditional method for the perfect texture.
- Infused with Aroma: The combination of cinnamon sticks and lemon zest creates a bright, sophisticated fragrance.
- Simple Ingredients: You likely have everything you need in your pantry right now (rice, milk, sugar, and spices).
- Versatile: It’s equally delicious served as a breakfast treat or an elegant dinner finale.
Recipe Card Info
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty: Easy (requires some patience!)
Ingredients
- 1 cup short-grain white rice (Arborio or Valencia rice works best)
- 4 cups whole milk (essential for creaminess)
- 1 cinnamon stick
- 2 large strips of lemon peel (avoid the bitter white pith)
- 3/4 cup granulated sugar
- 1/2 tsp vanilla extract
- A pinch of salt
- Ground cinnamon (for garnish)
Instructions
- Rinse the Rice: Rinse the rice under cold water until the water runs clear. This helps prevent the pudding from becoming overly gummy.
- Infuse the Milk: In a large, heavy-bottomed saucepan, combine the milk, cinnamon stick, and lemon peel. Bring to a very gentle simmer over medium heat.
- Simmer the Rice: Add the rinsed rice and the pinch of salt. Reduce the heat to low. You want a very gentle bubble.
- The Stir: Cook the rice for about 30–35 minutes, stirring frequently (every few minutes). Stirring is key—it prevents the rice from sticking to the bottom and helps release the starch for that creamy texture.
- Sweeten: Once the rice is tender and the mixture has thickened significantly, stir in the sugar and vanilla extract. Continue to cook for another 10 minutes. The mixture will thicken further as the sugar melts.
- Cool & Set: Remove the cinnamon stick and lemon peel. Pour the pudding into individual serving bowls or one large dish.
- Serve: The pudding will continue to thicken as it cools. Serve warm, at room temperature, or chilled. Just before serving, dust generously with ground cinnamon.
Chef’s Tips for Success
- Tip 1 (The Right Rice): Use short-grain rice like Arborio. Long-grain rice won’t release enough starch and will result in a “dryer” pudding.
- Tip 2 (Patience is a Virtue): Do not rush the heat. If you boil the milk too hard, it can scorch or evaporate before the rice is tender. Low and slow is the secret.
- Tip 3 (Storage): If you plan to serve it cold, the pudding may thicken a lot in the fridge. Stir in a tablespoon of cold milk before serving to loosen it back up to its creamy glory.
Encouraging Conclusion
This Arroz con Leche is a testament to the beauty of simple cooking. It’s a dish that asks for your time and attention, and in return, it gives you a bowl of pure, sweet comfort.
