Sweet and creamy is the flavor profile for this traditional dessert.
· 1 cup of short grain rice Arroz Bomba or Arborio also works well.
· 1 – 2 wide slices of lemon rind
· 1 stick of cinnamon
· 1 tsp. ground cinnamon
· 1 pnich of salt
· 4 ¼ cups of whole milk (1 liter) you can substitute non-dairy milks if desired
· Sugar to taste
1. Rinse the rice under cold water and then put it in a saucepan over a medium heat, just barely covered with water (you could also cover it with milk for even creamier arroz con leche).
2. Add the cinnamon stick and lemon rind. Stir continually until all of the water is absorbed.
3. Add milk about ½ cup at a time, stirring each time until all is absorbed. Continue adding up to the whole liter of milk, stirring continuously.
4. When is seems creamy enough, taste to make sure the texture of the rice is correct. Some prefer it al dente and others like it very cooked (almost mushy).
5. When it is to your liking, turn off the heat and add a pinch of salt and dash of cinnamon. Then, add the sugar a few tablespoons at a time until it is sweet enough for you. Enjoy warm or let cool.
6. Sprinkle a bit more cinnamon on top to decorate!
Notes: · Always use whole milk for the best flavor and texture. If you must substitute, use full-fat coconut milk for a different (but equally delicious) version.
· Use a cinnamon stick (not cinnamon powder) -- except for a dash on the top when finished.
· Don't skip the pinch of salt (sea salt is best).
· Add the sugar slowly and taste -- if it's too sweet you can't go back!
· Make it slowly - don't be in a rush. Add the milk little by little and stir, stir, stir! This will make it super creamy.
Source: “arroz Con Leche”. Recipe. www.spanishsabores.com. N.p. 18 Feb. 2021. Web. 2 Nov. 2022.
By Recipe Contributor