Arroz con Leche (30 minute Spanish Rice pudding)
Arroz con Leche is a classic Spanish rice pudding recipe made with a few simple pantry staples. It’s the perfect creamy dessert recipe for fall or winter, as the weather cools and we crave comforting warm dishes. This simple dessert is straightforward to make and simply involves simmering down rice, whole milk, spices, and some sugar. We’ve taken this rice pudding recipe to the next level with some nutmeg, cloves, and black peppercorns and introduced some layered sweetness with Pedro Ximénez sherry.
Equipment
- 2 large saucepans
Ingredients
- 1 cup of short grain rice we used Bomba rice
- 1 teaspoon of ground cinnamon
- 5 cloves
- 5 black peppercorns
- Pinch or two of coarse sea salt
- 5 cups of whole milk
- Granulated sugar to taste approx 5 tablespoons
- 3-4 pieces of lemon rind optional
- 2 fl.oz. / 60ml Pedro Ximénez sherry optional
Instructions
- Add 1 ½ cups of milk and 1 cup of rice to a large saucepan and heat on medium. Note: The rice will slowly swell as it cooks and will expand to around 4 times its original size (make sure you use a pan big enough).1 cup of short grain rice, 5 cups of whole milk
- Stir through and once it starts to boil, back off the heat to medium-low and add the cinnamon, cloves, and lemon rind. Continue to stir slowly until most of the milk has been absorbed.In a separate saucepan, heat the remaining milk on low. It should be hot but not boiling.1 teaspoon of ground cinnamon, 5 cloves, 5 black peppercorns, 3-4 pieces of lemon rind
- Add around a cup of milk at a time and continue to stir the rice as the milk slowly absorbs. Continue until all of the milk has been added (this should take around 30 minutes).Continue to stir and add the Pedro Ximénez sherry (if you’re using it), taste the rice to check it is cooked through. Continue cooking until you have the desired consistency of the rice (some like it runnier which takes less time). Season with a few pinches of salt (to taste).Pinch or two of coarse sea salt, 2 fl.oz. / 60ml Pedro Ximénez sherry
- Once happy with the rice, remove from the heat and slowly add the sugar (one tablespoon at a time) and stir through.Granulated sugar to taste
- Serve while hot and dust with some ground cinnamon.
