Arroz con Leche

Ingredients

Instructions

1. 1

   Rinse the rice briefly under cold water until the water runs mostly clear, then drain well. Put the milk, rice, lemon zest, and cinnamon stick into a medium heavy-bottomed saucepan.

2. 2

   Set the pan over medium heat and bring it just to a gentle simmer, stirring frequently so the rice does not catch on the bottom. As soon as small bubbles appear, reduce to low heat.

3. 3

   Cook gently for 22-24 minutes, stirring every 2-3 minutes and more often toward the end, until the rice is very tender and the mixture is creamy but still a little loose; it will thicken further as it rests. Do not let it boil hard, or the milk may scorch.

4. 4

   Remove the pan from the heat. Lift out and discard the lemon zest and cinnamon stick, then stir in the sugar and butter until fully dissolved and glossy.

5. 5

   Let the arroz con leche rest for 3 minutes to settle and thicken slightly. Spoon into 2 bowls or glasses and dust the tops evenly with ground cinnamon. Serve warm, or cool to room temperature if preferred.

Nutrition per serving

Notes

• •For the best texture, use short-grain rice such as arroz redondo or another pudding rice; it releases more starch and turns naturally creamy.
• •If the pudding thickens too much before serving, loosen it with a small splash of warm milk.
• •Traditional versions are often served chilled as well; press a small piece of cling film directly on the surface if cooling to prevent a skin from forming.

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