Rice Pudding (Arroz con leche)

A delicious and easy-to-make rice pudding that is very popular among Spaniards as a dessert or breakfast. The aroma alone evokes memories of home and childhood for Spaniards.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 l Milk, partially skimmed

  • 115 g Rice, white, short grain

  • 1 piece Spices, cinnamon, ground

  • 1 piece Lemon zest, fresh

  • 1 pinch Salt, table

  • 100 g Sugar, white

  • 30 g Butter, unsalted

  • 1 pod Vanilla, extract, natural

  • 2 teaspoons Spices, cinnamon, ground

Steps

  1. Place the rice in a sieve and rinse it under running water until the water runs clear. Once the water is clear, drain the rice well. Split the vanilla bean in half and scrape out the seeds with the tip of a knife, saving them for later.

  2. Add the rice, milk, cinnamon stick, lemon zest, and salt to a pot. Mix everything together and bring to a boil. Once it boils, reduce the heat to the lowest setting and simmer slowly for 45 minutes. Stir occasionally to prevent the rice from sticking to the bottom.

  3. Add the sugar and continue to simmer for another 15 minutes. Stir the rice several times during cooking. Remove the pot from the heat and add the vanilla bean, vanilla seeds, and butter. Mix everything well and let it sit for 5 minutes to allow the butter to fully melt.

  4. Before serving, remove the lemon zest and vanilla bean from the pudding. Transfer the rice pudding to serving dishes and sprinkle a bit of ground cinnamon on top.

Nutrition Information (Per 100g)

  • Calories: 122.67 kcal
  • Fat: 2.67 g
    • Saturated Fat: 1.96 g
  • Carbohydrates: 18.59 g
    • Sugars: 11.76 g
  • Protein: 2.82 g
  • Fiber: 0.39 g

Advice

Optionally, you can garnish each rice pudding with a cinnamon stick. When using citrus zest in the recipe, always use fruit from organic farming, as the zest of conventionally grown citrus fruits is not recommended for consumption.