Arroz con Leche: Spanish Rice Pudding

from Penelope Casas's Foods and Wines of Spain

12 cups milk

2 cinnamon sticks

Peel of 1/2 lemon

Pinch of salt

2/3 cup short grain rice

1 1/4 cup sugar

1 tablespoon anisette liquor

1 tablespoon brandy or Cognac

2 tablespoons butter

 

  1. In a heavy pot, bring milk to a boil with the cinnamon sticks, lemon peel and salt. Lower heat.

  2. Add rice and simmer slowly, uncovered. Stir frequently with a wooden spoon to prevent sticking.

  3. Cook for 3 hours. Stir every 10 minutes.

  4. Add sugar, anisette and brandy. Heat 10 minutes more. Pudding should be the consistency of soft custard.

  5. Add butter and stir until melted.  Cool to room temperature, stirring.

  6. Sprinkle each serving with cinnamon and sugar.

Expand the Table

Add fiber: Use brown rice in this recipe.  Toast the rice over medium heat in a dry skillet, stirring constantly until the rice turns golden and makes popping sounds. Remove to a dish and cool. The proceed with recipe. A big thanks to Paula Roy for her tip.

Make it dairy free: Use coconut milk (no extra sugar added) in place of milk

and non-dairy margarine in place of butter.

Diabetic friendly: Use stevia in place of sugar, following directions for measuring. Use brown rice for extra fiber.

For fun: Add golden or dark raisins.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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