Name: Arroz con leche
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4
Ingredients: 2 litres (8 cups) milk; 160 gm short-grain rice, such as Calasparra; 1 cinnamon quill; 1 lemon, finely grated rind only; 350 gm caster sugar; For dusting: ground cinnamon

Arroz con leche

Australian Gourmet Traveller Spanish dessert recipe for arroz con leche by Dan Hunter from The Royal Mail Hotel.

Serves 4

Prep

Cook

Total

1H 5M

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They’re not that big on desserts in Spain, and you can go to some restaurants and be offered just an apple. This is a version of a rice pudding that I ate at least once a week in Spain. It’s simple and refreshing.

Ingredients

2 litres (8 cups) milk

160 gm short-grain rice, such as Calasparra

1 cinnamon quill

1 lemon, finely grated rind only

350 gm caster sugar

For dusting: ground cinnamon

Method

Main

1.Combine milk, rice, cinnamon quill and lemon rind in a saucepan. Bring to a simmer over medium heat and cook until rice is tender and milk reduces by half (45-55 minutes). Add sugar and cook until dissolved and slightly thickened (5-10 minutes). Remove from heat and cool to room temperature, then transfer to an airtight container and refrigerate until cold (3-4 hours).

2.Remove cinnamon quill from rice mixture, divide among 4 bowls and serve, dusted to taste with ground cinnamon.