Ingredients
Rice Pudding
- 1 cup medium-grain rice (such as Arborio or Calrose)
- 4 cups whole milk
- 1 cup water
- ½ cup granulated sugar
- 1 cinnamon stick
- Peel from 1 lemon or orange (avoid the white pith)
- 1 pinch salt
Topping
- ½ tsp ground cinnamon
Instructions
- Rinse the Rice: Briefly rinse the rice under cool water and drain thoroughly to remove excess starch, which helps prevent the pudding from becoming too sticky.
- Simmer with Aromatics: In a medium pot, combine the rinsed rice, water, cinnamon stick, citrus peel, and a pinch of salt. Bring to a gentle simmer and cook until most of the water has absorbed, about 10 minutes, infusing the rice with warm cinnamon and citrus flavors.
- Add Milk and Cook: Pour in the whole milk and reduce heat to maintain a gentle simmer. Cook uncovered, stirring frequently to avoid sticking, until the rice is very tender and the pudding thickens, about 25 to 30 minutes.
- Sweeten the Pudding: Stir in the granulated sugar, and continue stirring steadily for 2-3 minutes until the sugar completely dissolves and the pudding is creamy.
- Remove Aromatics: Take the pot off the heat, discard the cinnamon stick and citrus peel for a smooth texture, and let the pudding rest for 5 minutes to set slightly.
- Serve: Serve the arroz con leche warm or chilled according to your preference. Just before serving, sprinkle with the ground cinnamon to add an inviting aroma and flavor.
Notes
- Use medium-grain rice like Arborio or Calrose for the ideal creamy texture.
- Stir frequently during cooking to prevent rice from sticking to the bottom of the pot.
- Adjust sugar level to taste if you prefer it less sweet.
- The citrus peel adds a subtle brightness; avoid the white pith to prevent bitterness.
- Arroz con leche can be served warm or chilled and keeps well refrigerated for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
