Arroz con Leche

Method

1. 01

   Part-cook the rice in water

   Rinse the 150 g rice briefly and put it in a wide heavy saucepan with 500 ml water. Bring to a boil, lower to a gentle simmer and cook 12–15 minutes, stirring twice, until most water is absorbed but the rice is still firm at the centre.

   

2. 02

   Infuse the milk with cinnamon and lemon

   While the rice cooks, heat 1.5 L milk with the cinnamon stick, 3 lemon-peel strips, 150 g sugar and 2 g salt in a second pot to 85–90°C, stirring to dissolve the sugar. Hold just below a simmer for 5 minutes, then remove the cinnamon and peel.

   

3. 03

   Simmer the rice slowly in the milk

   Pour the hot infused milk over the part-cooked rice and return to the gentlest steady simmer. Cook uncovered for 60 minutes, stirring every 5 minutes and scraping the bottom, until the rice is completely tender and the milk is visibly thickened but still flows.

   

4. 04

   Add the butter and finish thickening

   Add the 50 g butter and continue simmering for 35–40 minutes, stirring every 2–3 minutes as it thickens. Stop when the pudding falls slowly from the spoon in a thick ribbon and a stirred path across the pan closes gradually rather than immediately.

   

5. 05

   Portion and chill

   Divide the pudding among six shallow 180 ml dishes. Cool at room temperature for 45 minutes, then refrigerate at 0–4°C for at least 1 hour. The pudding should be cool and creamy, not set into a firm rice cake.

   

6. 06

   Finish with cinnamon

   Just before serving, stir each cold portion once to restore a creamy surface if needed, then divide the 3 g ground cinnamon evenly over the six dishes. Serve at once while the pudding is cold and creamy, with a fragrant brown cinnamon veil rather than a thick dry layer.