Arroz con leche

Ingredients

Rice

• 200 gmedium or short grain rice
• 500 mlwater
• 2cinnamon sticks
• a strip of lemon or orange peel
• a pinch of salt

Milk

• 1 litrewhole milk
• 1 tinevaporated milk, 400 ml
• 150 gsugar, or to taste

To finish

• 1 tincondensed milk, 200 ml, optional
• 1 tspvanilla
• ground cinnamon, to dust

Sometimes

• raisins
• a little grated nutmeg

To serve

• warm or cold, in cups, at a church fair or a fiesta

Directions

1. Use a medium or short grain rice rather than a long grain one. Long grain rice stays separate and gives a thin pudding with rice floating in it.
2. Simmer the rice in water with the cinnamon and citrus peel until the water has nearly all been absorbed. Rice cooked directly in milk takes far longer to soften, because the fat and protein slow the water absorbing into the grain.
3. Add the milk and the evaporated milk and bring it back to a very gentle simmer. Now the heat, which must stay low from here. Keep it at the barest simmer, with only the occasional bubble. Stir it every few minutes, and scrape the bottom and the corners of the pan each time.
4. Use a wooden spoon and drag it flat across the base rather than swirling it. As it thickens, stir more often, and for the last ten minutes almost continuously.
5. Add the sugar only when the rice is already soft, in the last fifteen minutes. Stir in condensed milk toward the end if you want the richer version, which is common in Costa Rica.
6. Take it off the heat while it still looks noticeably too loose. Rice keeps absorbing liquid as it cools, and a pudding that looks perfect in the pan will be stiff and stodgy an hour later.
7. Stir in the vanilla off the heat, since heat drives off its aroma. Add raisins now if you want them, which is common and divides opinion. Now serve it either warm or cold. Dust it heavily with ground cinnamon, which is standard rather than decorative. In Costa Rica it is served in small cups or glasses, at room temperature or cold.

Technique

• Short grain rice releases the starch that makes it creamy.
• The rice is cooked in water first, since milk slows it and scorches.
• Take it off looser than you want it, since it thickens as it cools.

Substitutions

• Any medium or short grain rice, including risotto rice.
• Coconut milk in place of some of the dairy.

Variations

• With condensed milk, for the richer Costa Rican version.
• With raisins soaked in rum.
• Made with coconut milk, as in the Caribbean.

History

Spanish rice pudding with cinnamon and citrus peel, made for fiestas and sold in cups at church fairs.

Frequently asked questions

What is Arroz con leche?

Arroz con leche is a dessert from Costa Rica: creamy cinnamon rice pudding. Spanish rice pudding with cinnamon and citrus peel, made for fiestas and sold in cups at church fairs.

How long does Arroz con leche take to make?

Arroz con leche takes 10 min of preparation and 50 min of cooking. The recipe makes 6 servings. It is rated easy to make.

What can I substitute in Arroz con leche?

Yes, within limits. Any medium or short grain rice, including risotto rice. Coconut milk in place of some of the dairy.

What is the most important thing to get right in Arroz con leche?

Use a medium or short grain rice rather than a long grain one. Long grain rice stays separate and gives a thin pudding with rice floating in it.