Spain Arroz con Leche (Rice Pudding)
Creamy rice pudding, called arroz con leche, is a standard Spanish dessert, served hot or cold and usually flavored with cinnamon, vanilla, and lemon. It is believed that rice pudding first came to Spain when the Moors occupied the Iberian Peninsula in 711 CE. Many years later, Spain exported the pudding to South America during its colonization of the region.
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (240 ml) water
- 7 oz (165 g) short-grain rice
- 1 cinnamon stick
- Zest of 1 lemon
- 1 tsp (5 ml) salt
- 3½ oz (90 ml) sugar
- 1 qt (1 L) milk
- Ground cinnamon, to taste
Directions
- Into a heavy, non-reactive saucepan set over medium-high heat, add and combine water, rice, cinnamon stick, lemon zest, salt, and sugar.
- Bring to a boil then reduce heat, cover, and simmer until the liquid is almost fully absorbed, 10-15 minutes.
- Add milk, stir and continue cooking until rice is completely softened and the pudding is creamy.
- Add a little more milk if needed.
- Remove from heat and transfer to a serving dish, removing cinnamon stick.
- Serve pudding warm or chilled, garnished with cinnamon.
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