Rice with Milk (Arroz con Leche)
Arroz con leche is a sweet dish of creamed rice.
Servings
4–6 servings
1 cup uncooked rice
2 cups water
7 cups milk
2 cinnamon sticks
2 cups white granulated sugar or fruit syrup
½ tsp salt
Outer peel of 1 lemon (remove white pith)
Cinnamon powder
Mint leaves (optional, for garnish)
Put the rice in a strainer and rinse it until the water runs clear.
Put the rice in a pot with the water, and boil it for 7 minutes until the rice softens and the water is almost completely absorbed.
7 minutes
Add the milk, the sticks of cinnamon, and the lemon peel. Boil over moderate heat for 10 minutes. Take the cinnamon sticks and the lemon peel out, and cook for another 5–6 minutes until the rice is softer, stirring often with a wood spoon.
10 minutes
Add the sugar, and cook for another 30 minutes; then add the salt, and cook for 1–2 more minutes, stirring often.
30 minutes
Take the rice mixture off the heat and place it in a deep glass dish, sprinkle with cinnamon powder, and refrigerate.
- •Soy milk, rice milk, or almond milk can be used instead of milk.
- •Can be served with vanilla, chocolate, or Neapolitan ice cream, or with non-dairy ice creams.