Rice with Milk (Arroz con Leche)
Arroz con leche is a sweet, creamy rice pudding that starts with a plain pot of rice and ends up spoonably thick. The rice is boiled briefly in water first, then simmered in milk with cinnamon sticks and a strip of lemon peel, which are removed before the sugar goes in. A pinch of salt at the end sharpens the sweetness. It is served chilled, dusted with cinnamon.
Instructions
Rinse the rice in a strainer under running water until the water runs clear.
Put the rice in a pot with the water and boil for 7 minutes, until the rice has softened and nearly all the water has been absorbed.
Pour in the milk and add the cinnamon sticks and lemon peel. Boil over moderate heat for 10 minutes.
Lift out the cinnamon sticks and lemon peel. Keep cooking for another 5 to 6 minutes, stirring often with a wooden spoon, until the rice is softer.
Stir in the sugar and cook for 30 minutes, stirring often so the rice does not catch on the bottom of the pot.
Add the salt and cook for 1 to 2 minutes more, then take the pot off the heat.
Transfer the rice to a deep glass dish and sprinkle the top with cinnamon powder. Refrigerate until chilled, and garnish with mint leaves if you like.
Soy, rice or almond milk can replace the milk. Serve with vanilla, chocolate or Neapolitan ice cream, or a non-dairy ice cream.
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