Rice Pudding (Arroz con Leche)
Asturian rice pudding, creamy and scented with lemon and cinnamon, with its burnt sugar crust if you like.
- Total
- 65 min
- Prep
- 5 min
- Servings
- 6
- Difficulty
- Easy
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Ingredients
Serves 6
- rice5.25 oz
- milk1.25 qt
- sugar4.25 oz
- lemon1
- cinnamon stick1
- ground cinnamon1 tsp
- butter0.75 oz
Method
- 1
Heat the milk with the lemon peel (without the white part) and the cinnamon stick.
- 2
When it boils, add the rice and lower the heat to the minimum.
- 3
Cook 50 minutes, stirring often so it doesn't stick.
- 4
Add the sugar and butter and cook 10 more minutes, until creamy. Remove the lemon peel and cinnamon.
- 5
Divide into bowls, let cool and sprinkle with the ground cinnamon.
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