Arroz Con Leche Without Condensed Milk

This simple Spanish-style rice pudding is infused with cinnamon and lemon zest. It uses whole milk rather than evaporated or condensed milk and it has a luscious, creamy texture - the perfect ending to a great meal!

5 from 1 vote

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Servings 4

Prep Time 5

Chilling Time 3

Total Time 3 35

Ingredients

200 g (1 cup) medium-grain rice like arborio, carnaroli or bomba
2 cinnamon sticks
2 strips lemon zest removed with a vegetable peeler
500 g (2 cups) whole milk
100 g (½ cup) caster sugar or granulated sugar
3 g (½ tsp) salt (see note)
2 tsp vanilla paste or extract
1-2 tbsp ground cinnamon for finishing

Instructions

Add the rice to a medium saucepan and top with 300ml (1¼ cups) of cool water, the cinnamon sticks and the lemon zest strips. Cover, bring to a boil over high heat, reduce the heat to medium-low and simmer for 10 minutes.
Remove the lid and stir in the milk, sugar and salt. Bring to a simmer, uncovered. Stirring occasionally, cook until the rice is very tender and the liquid is mostly absorbed - about 20 minutes.
Take off the heat and remove the cinnamon sticks and lemon zest. Stir in the vanilla. Divide the rice evenly into 4 serving dishes. Allow to cool to room temperature before covering and moving to the refrigerator. Allow to chill completely - about 2-3 hours.
Before serving, remove the puddings from the fridge and dust with ground cinnamon.

Video

Notes

For best results, measure salt by weight, as different salts vary in crystal size and density.

Make Ahead

Covered in plastic, the cooked arroz con leche can be made up to 3 days in advance. Dust with cinnamon before serving.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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