24 October 2017

Spanish rice pudding (Arroz con leche)

This is another of those old school family recipes that my mom learnt forever ago and it's been always around the house. It's originally from Asturias (north of Spain), although there are a lot of versions around the world with different spices. 

It's probably one of the most common desserts in the north of Spain. It can be finished with some sprinkled cinnamon as in the picture or burnt sugar (like Crème brûlée), but since I don't own a burner, I chose the cinnamon.

For this particular recipe I used rice pudding rice. It´s better to use short grain rice, such as for pudding, or even risotto, that absorb more milk than long grain rice like basmati. 

Makes 6 servings

  • 250 gr rice
  •  1 l water
  • 700 l milk
  • 1 lemon 
  • 1 cinnamon stick
  • 2 tbsp sugar
  • 1 tsp ground cinnamon

Put the rice to boil with the water for 10 minutes. In the meantime peel the lemon. I try to take the peel in one full go, that way it's easier to remove at the end from the rice.

Then retire from the fire and strain the excess water.

Return to the pan and add the peel of the lemon and the cinnamon stick. Then add the milk.

Cook in low fire for around 30 minutes. If it starts to run out of milk add a bit more, it has to resemble a broth, rather than a pudding. The reason why is that once it starts cooling down it will absorbs even more milk.

When it looks like cream turn off the heat, retire the lemon skin and cinnamon stick and pour into the containers. 

Once it's cold sprinkle some ground cinnamon and ready to serve! If you keep in the fridge I suggest to take it out a bit before so it goes back to room temperature.

Nutrition Facts
Servings: 6
Amount per serving
% Daily Value*
Total Fat 2.8g4%
Saturated Fat 1.6g8%
Cholesterol 10mg3%
Sodium 96mg4%
Total Carbohydrate 48.6g18%
Dietary Fiber 0.9g3%
Total Sugars 9.8g
Protein 7.4g
Vitamin D 1mcg3%
Calcium 152mg12%
Iron 8mg45%
Potassium 118mg3%

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