Arroz con Leche
- Richard Rodriguez
- 1 day ago
- 2 min read
(Rice Pudding)
Another one of my grandma María’s recipes that found its way to me ❤️
I’ve kept it almost exactly the same, with one little optional twist: a capful of Anís Dulce, which isn’t in María’s original recipe but adds a lovely subtle warmth.
Creamy, comforting and the sort of dessert that somehow tastes even better straight from the fridge with a spoon.
Serves 4
Ingredients
100g pudding rice
1 litre whole milk
120g caster sugar
1 cinnamon stick
Peel of ½ orange (large strips, no white pith)
Peel of ½ lemon (large strips, no white pith)
Optional: 1 capful (10-15ml) Anís Dulce
Ground cinnamon, to serve
Method
Add the pudding rice, milk, cinnamon stick, orange peel and lemon peel to a large saucepan.
Place over a medium heat and bring gently to a simmer, stirring regularly so the rice doesn’t stick.
Once it starts to simmer, reduce to a low heat and cook for 30-40 minutes, stirring frequently. As it thickens, stir almost constantly to stop it catching on the bottom. While you wait, have a shot of Anís… purely for quality control 😂
When the rice is cooked, add the sugar and continue stirring until it dissolves and the mixture becomes thick, creamy and glossy.
Remove from the heat and discard the cinnamon stick and citrus peel.
If using, stir in 1 capful of Anís Dulce.
Leave to cool until you’re ready to serve. If you can’t wait, leave it for 10-15 minutes before grabbing a spoon. It’ll continue to thicken as it cools anyway.
Spoon into bowls or one large serving dish and finish with a generous dusting of ground cinnamon.
Simple ingredients, a bit of patience and a wooden spoon. Sometimes that’s all you need ❤️💛❤️
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