Rice pudding

Name: Rice pudding (Arroz con leche)
Cuisine: Argentine
Ingredients: 200 g/7 oz/1 cup pudding rice; 1.2 litres/2 pints/5 cups whole milk; 115 g/4 oz/generous ½ cup sugar; 1 vanilla pod, split in half; 50 g/2 oz/4 tbsp butter, softened; 115 g/4 oz/½ cup mascarpone; 100 ml/3½ fl oz/scant ½ cup double (heavy) cream; 2 egg yolks; 15 ml/1 tbsp clear honey; sultanas (golden raisins), chopped candied citrus peel, chopped preserved black cherries, and sprigs of fresh mint, to decorate; sultanas (golden raisins), chopped candied citrus peel, chopped preserved black cherries, and sprigs of fresh mint, to decorate; sultanas (golden raisins), chopped candied citrus peel, chopped preserved black cherries, and sprigs of fresh mint, to decorate; sultanas (golden raisins), chopped candied citrus peel, chopped preserved black cherries, and sprigs of fresh mint, to decorate; sultanas (golden raisins), chopped candied citrus peel, chopped preserved black cherries, and sprigs of fresh mint, to decorate

Arroz con leche

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Rice pudding is a popular dessert in many countries. In Argentina, it is usually made on the hob, rather than oven-baked, so has a thick creamy consistency. This version is enriched not only with with egg yolks, cream and butter, but also with the Italian cheese, mascarpone, so is extremely rich, and utterly delicious.

Ingredients

200 g/7 oz/1 cup pudding rice
1.2

Americas
Argentina
Dessert
Gluten-free
Vegetarian

Method

Soak the rice in cold water for 20 minutes. Put the milk, sugar and vanilla pods in a heavy pan and bring to the boil. Drain the rice and add to the milk.
Bring back to the boil, lower the heat and gently simmer, uncovered, for 30 minutes, or until the rice is tender and has absorbed most of the milk. Stir occasionally, especially towards the end of cooking to