Rice Pudding With Milk | Arroz Con Leche
⭐ Rating: 4.8/5 (based on home cooking experiences)
By Chef Omar Allibhoy
🕒 Prep Time: 10 minutes
🍳 Cook Time: 25 minutes
⏰ Total Time: 35 minutes
🥘 Servings: 6
📊 Difficulty Level: Easy
As a Spanish chef with deep roots in traditional cuisine, Arroz con Leche holds a special place in my heart. This creamy rice pudding recipe has been my constant companion throughout my 25-year culinary journey, from my grandmother's kitchen in Spain to my own restaurant in London. What makes this dessert truly magical is not just its delicate balance of flavors, but the way it brings people together.
Today, I'm sharing my family's treasured recipe - one that's been perfected over generations. Whether you're an experienced cook or just starting your culinary adventure, this homemade Spanish rice pudding will fill your kitchen with warmth and your heart with joy.
What is arroz con leche?
Arroz con Leche is more than just a Spanish rice pudding - it's a testament to the simplicity and elegance of Spanish desserts. This traditional dish combines the humble rice with creamy milk, aromatic cinnamon, and bright lemon notes to create a comforting dessert that's beloved throughout Spain. Unlike other rice puddings, our Spanish version maintains a perfect balance between creamy and firm, where each grain of rice remains distinct while swimming in a silky, fragrant sauce.
Ingredients
200g Spanish bomba rice
2 litres whole milk
230g sugar
1 whole lemon
1 cinnamon stick
1 tsp ground cinnamon (for garnish)
How to Serve
Arroz con Leche can be enjoyed both warm and cold, though traditionally in Spain, we serve it chilled. For an authentic Spanish experience, I recommend:
Serving in traditional ceramic bowls
Garnishing with a light dusting of ground cinnamon
Pairing with a small glass of Pedro Ximénez sherry
Adding a few thin lemon zest strips for decoration
Preparation
Pour the milk into a medium-sized pot
Add the crushed cinnamon stick and 3 strips of lemon zest
Heat to boiling point over medium heat
Add the rice and simmer for 20 minutes, stirring occasionally
Incorporate the sugar and continue cooking for 5 more minutes
Serve in individual bowls and garnish with a sprinkle of ground cinnamon
Professional Chef's Tips
Always use Spanish bomba rice for authentic results - its high absorption capacity creates the perfect creamy texture
Never rush the cooking process - low and slow is the secret to creamy arroz con leche
The lemon zest should be removed before serving
Stir from the bottom up to prevent the rice from sticking
The pudding will continue to thicken as it cools, so remove from heat while still slightly loose
Storage Tips
Keep refrigerated in an airtight container for up to 3 days
When reheating, add a splash of warm milk to restore the creamy consistency
Never freeze arroz con leche as it will affect the texture
Common Questions
Can I use other types of rice? While other rice varieties will work, Spanish bomba rice creates the authentic texture we're looking for.
Why is my rice pudding too thick? Remember that it will continue to thicken as it cools. Remove from heat while still slightly loose.
Can I make it dairy-free? Yes, though the texture will vary. Almond milk creates a lovely alternative that's popular in some regions of Spain.