Name: Spanish Rice Pudding (Arroz Con Leche)
Yield: Serves 6
Cuisine: Spain
Ingredients: Zest of ½ lemon, peeled off in large strips; 2 inches cinnamon stick; ¾ cup sugar; 1 tablespoon unsalted butter; ¾ cup Spanish or Italian medium-grain rice, washed and drained; Pinch of salt; 4½ cups whole milk; Dusting of ground cinnamon

Preparation info

Serves
6

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Wherever there is rice, there seems to be a simple rice pudding, most often cooked in milk. This classic comfort food from Spain, here presented in its plainest everyday form, is no exception. Be sure to use a very light hand with the sprinkled cinnamon, or you risk overpowering the aromas of the rice.

Ingredients

4½ cups whole milk
2 inches cinnamon stick
Zest of ½ lemon<

Method

Place the milk, cinnamon stick, and lemon zest in a large heavy pot. Bring just to a boil, sprinkle in the rice, and bring back almost to a boil. Stir well, lower the heat to very low, and simmer for 45 to 50 minutes, until the rice is very soft, stirring occasionally to prevent sticking and to break up any lumps. Remove the cinnamon stick. (The recipe can be prepared several hours ahead to thi