Arroz con Leche

Rohaizan — Fri, 06 Mar 2009 14:37:39 +0000

Arroz con Leche, literally “rice with milk” is a typical dessert from Spain. It is said that it has Arabic origins because this dessert is also common in Arabian restaurants and homes. There are many ways of making it and this is one way–quick and easy.

Update: TM6 version

Preparation time 30 minutes

INGREDIENTS

Serves 3

1/4 cup arborio rice or jasmine rice

500 ml fresh milk or UHT milk (you can also use low-fat milk)

2 tbsp sugar

Rind of 1 orange

Cinnamon stick

Cinnamon powder to serve

DIRECTIONS

Lightly wash the rice and place in a non-stick saucepan together with the orange rind, sugar, cinnamon stick and half the milk and cook on medium heat.

Stir often and keep adding the rest of the milk making sure that its always “SOUP not CONGEE”. Simple explanation – don’t let it get thick. If it becomes congee, it will stick to the pan.

When all the milk is used up, allow to gently boil for about 15-20 minutes until the rice is soft. It should be soupy – once it has cooled down it will be come thicker. If its not soupy, add more milk and heat again for awhile.

Remove cinnamon stick and lemon peel and allow it to cool. Once it has cooled down, place in a serving bowl or individual dessert bowls and chill in the fridge for at least an hour.

To serve, sprinkle cinnamon powder and decorate with a piece or orange rind or cinnamon stick.

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Arroz con Leche