Spanish
⭐ Highly Rated
25 minmedium
SpanishDessert
Recipe Story
origins & traditionsArroz con Leche is a beloved Spanish rice pudding that transforms simple ingredients into an elegant, creamy dessert. This traditional recipe slowly cooks short-grain rice in milk infused with cinnamon sticks and lemon peel, creating layers of aromatic flavor. As the rice absorbs the sweetened milk, it releases its starch, producing a naturally thick and velvety texture. The final touch of ground cinnamon on top provides both visual appeal and an extra burst of warm spice. Perfect for family gatherings or a sweet ending to any meal, this dessert can be served warm or chilled, making it versatile for any season. The recipe has been passed down through Spanish families for centuries, with each cook adding their personal touch while maintaining the essence of this classic comfort food.
Instructions
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Rinse the rice under cold water and drain well.
In a large saucepan, combine the milk, cinnamon stick, and lemon peel strips. Bring to a gentle simmer over medium heat.
Add the rice to the milk mixture and stir well. Reduce heat to low and simmer gently, stirring frequently to prevent sticking, for about 30-35 minutes until rice is tender.
Add the sugar and salt, stirring continuously until the sugar dissolves completely. Continue cooking for another 8-10 minutes until the mixture thickens to a creamy consistency.
Remove from heat and discard the cinnamon stick and lemon peel. Stir in the butter and vanilla extract.
Pour the rice pudding into individual serving bowls or one large serving dish.
Allow to cool slightly, then sprinkle ground cinnamon on top.
Serve warm or refrigerate for at least 2 hours if you prefer it cold.
Arroz con Leche
4.0 (20)
Traditional Spanish rice pudding made with cinnamon and lemon zest, creating a creamy, comforting dessert that has been cherished in Spanish households for generations.
easy
55 min
6 servings
Ingredients
0 of 8 checked
Main Ingredients
- 1 cups rice-white, short-grain, rinsed
- 4 cups milk, whole milk preferred
Spices
- 2 teaspoons cinnamon, ground, for topping
Aromatics
- 1 pieces lemon, peel only, in strips
Sweeteners
- 2/3 cups sugar, granulated
Enrichment
- 2 tablespoons butter, unsalted
Flavorings
- 1 teaspoons vanilla-extract, pure vanilla
Seasoning
- 1/4 teaspoons salt
Chef Tips
expert advice•For a richer version, substitute half of the milk with heavy cream.
•The key to perfect arroz con leche is constant stirring during the final cooking stage to achieve that signature creamy texture without burning.
•If the pudding becomes too thick, you can thin it with a little warm milk.
•Some regions in Spain add a touch of orange zest along with the lemon for extra citrus notes.
•For a more aromatic version, toast the cinnamon stick lightly before adding it to the milk.
•If you prefer a sweeter dessert, increase the sugar to taste, but remember that Spanish versions are typically less sweet than other rice puddings.
•The dessert will continue to thicken as it cools, so remove it from heat when it is slightly looser than your desired final consistency.
