Arroz Con Leche Planchado

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Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

This is a Spanish rice pudding made with Italian rice and a French toffee topping, a dessert suitable for serving in the EC headquarters commissary in Brussels.

The jeweller’s type of personal blow-torch you need to finish this dish can now be found in larger DIY stores. The least expensive to run and maintain are those that run on butane and are refillable, like cigarette lighters.


  • 200 g/7 oz risotto rice, such as Arborio
  • pinch of salt
  • 1 litre/ pt milk
  • 75 g/ oz butter
  • 1 lemon
  • 225 g/8 oz caster sugar
  • 1 cinnamon stick
  • 3 tbsp brandy
  • yolks of 2 eggs
  • 2 tbsp brown sugar



Put the rice in a pan, barely cover with cold water and add the pinch of salt. Cook over a low heat until all the water has been absorbed.

Reserve 300 ml/½ pt milk and bring the rest to the boil. Pour over the rice. Add the butter, grated zest from the lemon, caster sugar and cinnamon stick and cook over a low heat for 20 minutes, stirring at regular intervals otherwise it will stick and burn.

Remove the cinnamon stick and stir in the brandy, together with the reserved milk and the egg yolks and continue to cook for a further 10 minutes. Pour and spoon into a serving dish and leave to cool and set, then refrigerate to chill.

When quite cold, sprinkle the top with a thin layer of brown sugar and caramelize with a blow-torch. If you have run out of butane, brûlée under a preheated hot grill.


Serve straight from the dish. You can, of course make this pudding in individual ramekins.

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