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
  • Serves 4
  • 5 mins preparation
  • 1 hr cooking plus cooling
Arroz con leche
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