Chef's Recipes

Arroz con leche

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

By Dan Hunter
  • 5 mins preparation
  • 1 hr cooking plus cooling
  • Serves 4
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Arroz con leche
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.

Notes

Drink Suggestion: A glass of Sánchez Romate Cream Sherry. Drink suggestion by Lok Thornton

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  • Author: Dan Hunter