Arroz con Leche

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the short-grain rice, whole milk, granulated sugar, cinnamon stick, and lemon zest in a heavy-bottomed saucepan.

   Kokkens note: Using a heavy-bottomed pan helps prevent scorching the milk.

2. 2

   Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.

   Ca. 5 min.

   Kokkens note: Watch carefully to avoid boil-overs, especially with whole milk.

3. 3

   Reduce the heat to low and simmer, uncovered, for 40-45 minutes, stirring frequently, especially towards the end, until the rice is tender and the mixture has thickened to a creamy consistency.

   Ca. 40 min.

   Kokkens note: The rice should absorb most of the milk and become very soft. The pudding will continue to thicken as it cools.

4. 4

   Remove the saucepan from the heat and discard the cinnamon stick and lemon zest.

5. 5

   Pour the arroz con leche into individual serving bowls or a large serving dish.

6. 6

   Allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.

   Ca. 2 t.

   Kokkens note: Chilling enhances the creaminess and allows the flavors to meld.

7. 7

   Before serving, sprinkle with ground cinnamon.