Arroz Con Leche: Creamy Spanish Rice Pudding (Print Version)

Arroz Con Leche is a classic creamy Spanish rice pudding. Enjoy this comforting dessert, subtly spiced with cinnamon and brightened with lemon zest.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Spanish
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ The Heart of the Pudding

01 - 1 cup short-grain rice (e.g., Arborio or bomba)
02 - 1/4 tsp fine sea salt

→ Dairy Dream Base

03 - 3 cups whole milk
04 - 1 cup water
05 - 1 (14-ounce) can sweetened condensed milk
06 - 1/2 cup heavy cream

→ Aromatic Sweeteners

07 - 1/2 cup granulated sugar
08 - 2 (3-inch) cinnamon sticks
09 - 1 (3-inch) strip lemon peel (no pith)
10 - 1 tsp pure vanilla extract
11 - 1/4 tsp ground nutmeg

→ Finishing Touch

12 - Ground cinnamon, for garnish

# Instructions:

01 - Rinse 1 cup short-grain rice (e.g., Arborio or bomba) under cold water until clear; drain well. In a large heavy-bottomed pot, combine 3 cups whole milk, 1 cup water, 2 (3-inch) cinnamon sticks, and 1 (3-inch) strip lemon peel (no pith). Bring to a gentle simmer over medium heat.
02 - Add the rinsed 1 cup short-grain rice and 1/4 tsp fine sea salt to the simmering milk mixture. Reduce heat to low and cook, stirring occasionally, for 15-20 minutes, or until the rice is tender and has absorbed some liquid. This is the start of your delicious Arroz Con Leche: Creamy Spanish Rice Pudding Recipe.
03 - Stir in 1 (14-ounce) can sweetened condensed milk, 1/2 cup heavy cream, and 1/2 cup granulated sugar. Continue to cook over low heat, stirring frequently to prevent sticking, for another 15-20 minutes. The mixture will thicken as it cooks to a luscious consistency.
04 - Maintain a gentle simmer, ensuring the rice pudding doesn't boil vigorously. Keep stirring regularly, scraping the bottom of the pot. The goal is a rich, creamy consistency for your Arroz Con Leche: Creamy Spanish Rice Pudding Recipe, where the rice grains are plump and tender.
05 - Once the pudding has reached your desired creamy thickness, remove it from the heat. Discard the 2 (3-inch) cinnamon sticks and 1 (3-inch) strip lemon peel. Stir in 1 tsp pure vanilla extract and 1/4 tsp ground nutmeg for a final aromatic touch.
06 - Transfer the Arroz Con Leche: Creamy Spanish Rice Pudding Recipe to a large serving bowl or individual ramekins. Allow it to cool at room temperature for at least 30 minutes, then refrigerate for at least 2 hours to chill and thicken further to its perfect texture.
07 - Before serving, sprinkle generously with ground cinnamon, for garnish. This classic Arroz Con Leche: Creamy Spanish Rice Pudding Recipe is delicious served chilled, but can also be enjoyed warm for a comforting treat.

# Notes:

01 - For an even richer pudding, you can substitute a portion of the water with more whole milk.
02 - Store leftover Arroz Con Leche in an airtight container in the refrigerator for up to 3-4 days.
03 - If you prefer a less sweet pudding, you can reduce the granulated sugar by 1-2 tablespoons.
04 - For a delightful twist, serve with fresh berries or a dollop of whipped cream.

# Tools You'll Need:

01 - Heavy-bottomed saucepan
02 - Whisk
03 - Measuring cups
04 - Measuring spoons
05 - Zester or vegetable peeler

# Nutrition Facts (Per Serving):

Calories: 536 kcal
Total Fat: 17 g
Total Carbohydrate: 83 g
Protein: 11 g

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