Rice Pudding, or Arroz de Leche, is a classic Spanish dessert that can be served hot or cold depending on the time of year. It’s versatile enough that it can always be a crowd-pleaser, making it the go-to dessert for many people. As simple as it may seem, it’s important to know how to properly make rice pudding so it comes out as rich and creamy as possible. Take a look at this easy yet excellent recipe.
Ingredients
- ½ cup medium grain rice
- ¼ cup water
- 1 cinnamon stick
- 1 strip lemon zest (ie a thick strip of the skin)
- 1 ¼ cups milk
- 3 tbsp sugar or more/less to taste
- 1 pinch cinnamon
Instructions
- Rinse the rice in a sweater to remove excess starchiness
- In a small pan, mix rice, water, a cinnamon stick and a strip of lemon zest. Place over a medium low heat until the water simmers and is absorbed.
- Add the milk, around ½ cup at a time to the rice and bring to a simmer but don’t let it boil, and reduce the heat if needed. Cook, stirring gently relatively frequently, so it doesn’t stick to the bottom of the pan but also doesn’t splash up the sides too much. Add more of the milk as the milk in the pan is almost absorbed.
- As the last of the milk is almost absorbed, check that the rice is cooked. If needed, add a splash of more milk. Let the rice absorb to a little drier-looking than you would normally want it, then remove the heat.
- Remove the cinnamon stick and strip of lemon zest then stir in the sugar so that it dissolves.
- Serve either warm or let it cool to serve chilled, in both cases with a sprinkle of cinnamon on top.
