📝 About This Recipe
Transport your senses to the lush landscapes of Northern Spain with this ultra-creamy, citrus-infused rice pudding. Unlike other versions, the Spanish 'Arroz con Leche' is celebrated for its slow-cooked, risotto-like texture, achieved by stirring short-grain rice until it releases its natural starches into a pool of sweetened milk. Infused with cinnamon sticks and fresh lemon zest, it offers a sophisticated balance of warmth and brightness that is naturally gluten-free and deeply comforting.
🥗 Ingredients
The Rice Base
- 1 cup Short-grain rice (preferably Bomba or Arborio) (do not rinse to preserve starch)
- 2 cups Water (for the initial simmer)
- 1/4 teaspoon Salt (fine sea salt)
The Infusion
- 6 cups Whole milk (full fat is essential for creaminess)
- 2 pieces Cinnamon sticks (Ceylon cinnamon is preferred)
- 2-3 strips Lemon peel (yellow part only, no white pith)
- 1 strip Orange peel (optional, for added floral notes)
- 1 teaspoon Vanilla bean or extract (if using a bean, scrape the seeds)
Sweetener and Finish
- 3/4 cup Granulated sugar (adjust to taste)
- 2 tablespoons Unsalted butter (cold, cubed)
- 1 tablespoon Ground cinnamon (for dusting)
- 2-3 tablespoons Extra sugar (only if caramelizing the top)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or Dutch oven, combine the rice, water, and salt. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low and simmer for about 10 minutes, or until the water has been mostly absorbed by the rice.
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3
While the rice simmers in water, heat the milk in a separate saucepan with the cinnamon sticks and citrus peels until it just reaches a gentle simmer. Do not let it boil over.
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4
Slowly pour the warm, infused milk into the pot with the rice. Remove the citrus peels and cinnamon sticks at this stage if you prefer a milder flavor, or leave them in for the full duration for maximum intensity.
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5
Set the heat to medium-low. This is the most important part: cook the rice uncovered for 40-50 minutes, stirring every few minutes with a wooden spoon.
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6
As the rice cooks, the milk will reduce and thicken. Frequent stirring is key to prevent the rice from sticking to the bottom and to create that signature creamy texture.
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7
When the rice is very tender and the mixture has the consistency of a thick soup (it will thicken further as it cools), add the granulated sugar and vanilla.
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8
Continue to cook for another 5-10 minutes. Adding the sugar at the end prevents it from burning and keeps the rice grains from hardening.
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9
Remove the pot from the heat. Stir in the cold cubed butter until completely melted and incorporated; this adds a luxurious glossy finish.
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10
Discard the cinnamon sticks and citrus peels if you haven't already.
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11
Transfer the pudding to a large serving bowl or individual ramekins. Cover the surface directly with plastic wrap to prevent a skin from forming.
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12
Allow to cool to room temperature, then refrigerate for at least 2 hours before serving.
💡 Chef's Tips
Always use whole milk; the fat content is what gives this dessert its iconic velvety mouthfeel. Do not rinse the rice! The surface starch is vital for thickening the milk into a custard-like consistency. If the pudding becomes too thick after chilling, stir in a splash of cold milk to loosen it up before serving. For an authentic 'Arroz con Leche Requemado', sprinkle a thin layer of sugar on top of the chilled pudding and use a kitchen torch to caramelize it into a crisp shell. Be patient with the stirring; the slow release of starch is what separates a Spanish rice pudding from a standard one.
🍽️ Serving Suggestions
Dust generously with high-quality ground cinnamon just before serving. Pair with a small glass of Spanish Moscatel or a sweet Sherry for a perfect digestive. Serve alongside a few fresh berries or a dollop of quince paste (membrillo) for a tart contrast. Enjoy warm on a cold winter evening or ice-cold as a refreshing summer treat. Top with toasted Marcona almonds for an added crunch that complements the creamy texture.