Spanish cuisine · Desserts & Sweets

Arroz con Leche

Creamy rice pudding with cinnamon and lemon – a childhood memory in northern Spain.

Ingredients · for 4 servings

• 200 g short-grain rice
• 1.5 l whole milk
• 150 g sugar
• 1 cinnamon stick
• Zest of 1 lemon
• 20 g butter
• Ground cinnamon

Instructions

1. Briefly pre-cook the rice in water and drain.
2. Simmer very gently with the milk, cinnamon stick and lemon zest over low heat for 40 minutes, stirring often.
3. Stir in the sugar and butter and cook for another 5 minutes until creamy.
4. Remove the cinnamon stick and zest and fill into bowls.
5. Chill and dust generously with cinnamon.