Recipe courtesy of Claudette Zepeda
Arroz con Leche
- Level: Advanced
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1008
- Total Fat
- 47
- Saturated Fat
- 28
- Carbohydrates
- 128
- Dietary Fiber
- 2
- Sugar
- 88
- Protein
- 22
- Cholesterol
- 139
- Sodium
- 263
- Total: 1 hr 30 min (includes setting, cooling and standing times)
- Active: 45 min
Ingredients
3 liters (12 2/3 cups) milk
350 milliliters (1 1/2 cups) heavy cream
Peel of 3 lemons
3 star anise
2 Ceylon cinnamon sticks
300 grams (10.5 ounces) arborio rice
500 milliliters (2 cups plus 2 tablespoons) water
Pinch kosher salt
300 grams (10.5 ounces) granulated sugar
60 grams (about 2 ounces) unsalted butter
Powdered sugar, for dusting
Berries, for serving
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.