Arroz con Leche Recipe
Arroz con leche is thought to have originated in Spain, with roots going back to the Middle Ages. Rice was introduced to Spain by the Moors, who ruled over the Iberian Peninsula for centuries. The Moors brought not only rice but also spices such as cinnamon, which would become essential ingredients in arroz con leche.
Equipment
- Large saucepan or pot
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Serving bowls
Ingredients
- 1 cup of white rice (preferably medium or short grain)
- 4 cups of whole milk (or dairy-free milk of choice)
- 1 cup of water
- 1 cup of sugar
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1/4 tsp salt
- Ground cinnamon for garnish (optional)
Instructions
- Rinse the RiceBegin by rinsing the rice under cold water to remove excess starch. This will help achieve a creamier consistency without becoming too thick.
- Boil the Water and CinnamonIn a large saucepan, combine the cup of water and the cinnamon stick. Bring it to a boil over medium heat, allowing the cinnamon to infuse the water for about 2-3 minutes.
- Add the RiceAdd the rinsed rice to the boiling water. Reduce the heat to medium-low and let the rice cook uncovered until it absorbs most of the water, which should take about 10 minutes. Stir occasionally to prevent sticking.
- Add Milk and SaltOnce the rice has absorbed the water, add the milk and salt. Stir gently to combine, then continue to cook on low heat. This slow cooking will allow the rice to become tender and the milk to reduce into a creamy consistency. Stir occasionally to avoid burning.
- Add Sugar and VanillaAfter about 20 minutes, once the rice is fully cooked and the mixture has thickened, add the sugar and vanilla extract. Stir well, ensuring the sugar dissolves evenly.
- Simmer and ThickenLet the mixture cook for an additional 10-15 minutes, stirring frequently. The arroz con leche should have a thick, pudding-like consistency. If it becomes too thick, add a splash of milk to loosen it.
- Remove from HeatTurn off the heat and remove the cinnamon stick. Let the arroz con leche cool for a few minutes before serving.
- Serve and GarnishLadle the arroz con leche into individual serving bowls. Sprinkle a dash of ground cinnamon on top for added flavor and garnish. Serve warm or chilled, depending on your preference.