Arroz con Leche

Creamy rice pudding simmered slowly in milk with cinnamon and lemon zest, served warm or chilled.

TIME BREAKDOWN
Prep: 5 min
Cook: 40 min
Total: 45 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 200g short-grain or pudding rice
  • 750ml water
  • 2 cinnamon sticks
  • Pared zest of 1 lemon
  • 1 litre whole milk
  • 397g tin condensed milk
  • 100g caster sugar
  • 1/4 tsp fine salt
  • 1 tsp vanilla extract
  • 50g raisins (optional)
  • Ground cinnamon, to serve

Method

  1. Rinse the rice, then place in a large pan with the water, cinnamon sticks and lemon zest. Bring to the boil, then simmer for 15 minutes until the water is mostly absorbed.

  2. Add the milk, condensed milk, sugar and salt and bring back to a gentle simmer.

  3. Cook for 25 minutes, stirring often to prevent sticking, until the rice is tender and the pudding is thick and creamy.

  4. Stir in the vanilla and the raisins if using.

  5. Remove the cinnamon sticks and lemon zest.

  6. Serve warm or chilled, dusted with ground cinnamon. It thickens as it cools; loosen with a splash of milk if needed.