Recipe courtesy of Claudette Zepeda
Recipe courtesy of Claudette Zepeda
Watch how to make this recipe.
Arroz con Leche
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- Level: Advanced
- Total: 1 hr 30 min (includes setting, cooling and standing times)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1008
- Total Fat
- 47 g
- Saturated Fat
- 28 g
- Carbohydrates
- 128 g
- Dietary Fiber
- 2 g
- Sugar
- 88 g
- Protein
- 22 g
- Cholesterol
- 139 mg
- Sodium
- 263 mg
Lots of different cultures have their versions of rice pudding. My mother’s 20-minute, one-pot wonder of a rice pudding is my go-to, but this version of rice pudding helps me understand where my mom’s version first started and why we eat it. The extra effort this arroz con leche requires is well worth it and it will forever leave a fingerprint on your food memory bank. Feel free to change up the spices and create your own family’s favorite version.
- Level: Advanced
- Total: 1 hr 30 min (includes setting, cooling and standing times)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1008
- Total Fat
- 47 g
- Saturated Fat
- 28 g
- Carbohydrates
- 128 g
- Dietary Fiber
- 2 g
- Sugar
- 88 g
- Protein
- 22 g
- Cholesterol
- 139 mg
- Sodium
- 263 mg
Ingredients
Directions
Special equipment:
a paella pan, optional; a brûlée iron- In a small pot, add the milk, heavy cream, lemon peels, star anise and cinnamon sticks and bring to a simmer over medium heat. Turn off the heat and allow it to sit for 10 minutes before straining.
- In a paella pan or a large skillet with tall sides (2 to 3 inches), add the rice, water and salt and cook over medium heat, stirring constantly, until all of the water is absorbed and the rice "blooms" or is ready to absorb more liquid, about 5 minutes. Drop the heat to medium low.
- Slowly ladle a few cups of the strained milk to the rice and cook, stirring constantly, until it is absorbed into the rice. Keep ladling more of the milk a few ladles at a time and cook, stirring constantly, until absorbed. Repeat until all of the milk is added and absorbed, and cook until the rice is al dente, about 25 minutes total.
- Add the granulated sugar and butter and stir thoroughly to combine. Turn off the heat and allow to cool in the pan or scoop into serving dishes or bowls to cool.
- While cooling, a skin will form on the top and the surface will turn a matte yellow hue, 20 to 25 minutes, or if in a well-ventilated area, about 15 minutes. You should be able to touch the surface without cream lifting onto your finger.
- Once set, dust the surface with a layer of powdered sugar. Heat a brûlée iron over an open flame and slowly begin caramelizing the sugar, moving in a circular motion. If the iron is hot enough it should take seconds to brûlée. If you need to reheat the iron, wipe it carefully over a wet towel before reheating.
- Serve with berries.
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