The Forked SpoonArroz con Leche Recipe (or Mexican Rice Pudding)
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Ingredients
Serves 4- 1-2 slices lemon rind
- ground cinnamon, chopped nuts, raisins (optional toppings)
- 4 cups milk ((I used whole milk))
- water
- 1 cup long-grain white rice (for example, basmati or jasmine rice)
- 1/4 teaspoon sea salt
- 2 whole cinnamon sticks
- 3/4 cup granulated sugar ((add up to 1 cup sugar for sweeter rice pudding))
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Steps
- Step 1
Rinse the rice under cold water (just a quick rinse, no need to soak), drain, and transfer to a medium saucepan.
- Step 2
Cover the rice with cold water so that the rice grains are just barely covered with water. Set heat to medium.
- Step 3
As the water comes to a simmer, add the cinnamon sticks and lemon rind. Continue to stir often until the water has been absorbed (this will take approximately 3-5 minutes).
- Step 4
Add the milk (whole milk recommended) and stir well to combine. Return to a simmer and cook, stirring often, for approximately 10-15 minutes.
- Step 5
Add the sugar (start with just half a cup of sugar if you prefer your desserts less sweet) and salt. Mix well to combine. Cover and cook over low heat for an additional 15 minutes.
- Step 6
If the rice isn’t as thick as you’d like, continue to cook, uncovered, stirring often to prevent burning.
- Step 7
Remove from heat and allow to cool for 10 minutes. As it cools, it will continue to thicken. Serve warm or refrigerate and serve chilled.
- Step 8
Garnish with ground cinnamon and chopped nuts, if desired.
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Rinse the rice under cold water (just a quick rinse, no need to soak), drain, and transfer to a medium saucepan.
Source: The Forked Spoon
