Snack · 50 min · spanish

Arroz con Leche

Short-grain rice does the heavy lifting here, with whole milk rounding it out. A Spanish snack that takes 50 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 3/4 cup Short-grain rice
• 4 cups Whole milk
• 1/2 cup Sugar
• 1 strip Lemon peel
• 1 Cinnamon stick
• 1 tsp Ground cinnamon

Steps

1. Simmer the rice in the milk with the lemon peel and cinnamon stick over low heat, stirring often, for 40 minutes — the rice should swell until creamy and almost falling apart.
2. Stir in the sugar during the last 5 minutes so it dissolves fully into the hot rice.
3. The pudding thickens as it cools, so stop cooking when it's slightly looser than you want.
4. Divide among bowls and let cool to room temperature.
5. Dust each with ground cinnamon in a lattice or cross pattern before serving.
6. Serve at room temperature or chilled, never piping hot.

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