Spanish rice pudding cooked slowly in milk with cinnamon, lemon peel and vanilla. Serves 4.
1piece
100g
250ml
1piece
750ml
75g
1tsp
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 100g | — | — | |
| 3 | | 250ml | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 750ml | — | — | |
| 6 | | 75g | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 0.5tsp | — | — |
Lay the lemon on the chopping board.
Lemon · 1 piece
Pare off 2 wide strips of zest with the peeler, leaving the white pith behind.
Put the rice in the sieve.
Pudding rice · 100 g
Pour 250 ml of water into the medium saucepan.
Water · 250 ml
Add the cinnamon stick.
Cinnamon stick · 1 pieceBring to the boil, then simmer for about 10 minutes, stirring now and then, until the water is almost all absorbed.
Pour in the milk.
Whole milk · 750 mlSimmer very gently for about 30 minutes, stirring often so it doesn't catch, until the rice is soft and the milk has thickened.
Add the sugar.
Caster sugar · 75 gAdd the vanilla and cook for 5 minutes more, stirring, until thick and creamy.
Vanilla extract · 1 tspLift out the cinnamon stick and lemon strips with the tongs and throw them away.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Lay the lemon on the chopping board.⏱ 5sResultLemon |
| 2 | Lemonstep 1 | | Pare off 2 wide strips of zest with the peeler, leaving the white pith behind.⏱ 30sResultStrips of lemon zestused in step 8 |
| 3 | 100 g | | Put the rice in the sieve.⏱ 10sResultPudding rice |
| 4 | Pudding ricestep 3 | | Rinse it under cold running water.⏱ 30sResultRinsed pudding riceused in step 6 |
| 5 | 250 ml | | Pour 250 ml of water into the medium saucepan.⏱ 10sResultWater |
| 6 | Rinsed pudding ricestep 4 | | Add the rice.⏱ 10sResultRice and water |
| 7 | 1 piece | | Add the cinnamon stick.⏱ 5sResultRice with cinnamon |
| 8 | Strips of lemon zeststep 2 | | Add the lemon strips.⏱ 10sResultRice with cinnamon and lemon |
| 9 | — | | Bring to the boil, then simmer for about 10 minutes, stirring now and then, until the water is almost all absorbed.⏱ 10 minResultSoftened rice |
| 10 | 750 ml | | Pour in the milk.⏱ 15sResultRice and milk |
| 11 | — | | Simmer very gently for about 30 minutes, stirring often so it doesn't catch, until the rice is soft and the milk has thickened.⏱ 30 minResultCreamy rice |
| 12 | 75 g | | Add the sugar.⏱ 10sResultSweetened rice |
| 13 | 1 tsp | | Add the vanilla and cook for 5 minutes more, stirring, until thick and creamy.⏱ 5 minResultArroz con leche base |
| 14 | — | | Lift out the cinnamon stick and lemon strips with the tongs and throw them away.⏱ 20sResultFinished arroz con leche |
| Total Time | 51 min | ||
| Nutrient | Per serving |
|---|---|
| 231kcal | |
| 7g | |
| 7g | |
| 4g | |
| 38g | |
| 29g | |
| 0.8g | |
| 102mg |
Spanish rice pudding cooked slowly in milk with cinnamon, lemon peel and vanilla. Serves 4.
What you’ll doYou will simmer rice in water with cinnamon and lemon peel, then cook it slowly in milk with sugar and vanilla until creamy.