Ingredients:

  • 6 cups Whole Milk (Full Fat)
  • ½ cup Heavy Cream (Double Cream)
  • 2 large Cinnamon Sticks
  • 3 large strips Lemon Zest
  • ¼ tsp Fine Sea Salt
  • 1 cup Water
  • 1 cup Short-Grain Rice (e.g., Arborio, Bomba)
  • ½ cup Granulated Sugar (Caster Sugar)
  • Ground Cinnamon (As needed, for dusting)

Instructions:

  1. Rinse the Rice: Place the cup of rice in a fine-mesh sieve and rinse thoroughly under cool running water until the water runs clear. This removes excess surface starch, preventing the pudding from becoming gluey later.
  2. Par-Cook the Rice: In a heavy-bottomed saucepan, combine the rinsed rice and 1 cup of water. Bring to a boil, then immediately reduce to a simmer. Cook for 5 minutes until the water is mostly absorbed. This prepares the grain for milk absorption.
  3. Add Aromatics: Pour in the whole milk and heavy cream. Add the cinnamon sticks and the strips of lemon zest (using a peeler to avoid the bitter white pith).
  4. Heat the Milk: Place the saucepan over medium-low heat. Bring the mixture just to a gentle simmer—do not allow it to boil vigorously.
  5. Start the Slow Cook: Reduce the heat to the lowest possible setting. The mixture should maintain a slow, gentle bubble (a 'lazy simmer').
  6. Simmer and Stir: Cook for 45–55 minutes. Stir gently every 5–7 minutes, ensuring you scrape the bottom and corners of the pot to prevent the rice and milk solids from sticking and burning. The milk will gradually reduce and thicken.
  7. Check for Doneness: When the rice is plump and tender, and the liquid has thickened to the consistency of thin porridge, proceed to the final stage.
  8. Sweeten and Season: Remove the saucepan from the heat. Lift out and discard the cinnamon sticks and lemon zest strips. Stir in the granulated sugar and the salt until fully dissolved.
  9. Rest: Allow the pudding to sit uncovered at room temperature for 15–20 minutes. This allows the last bit of liquid to be absorbed.
  10. Chill: Transfer the Arroz con Leche into individual serving ramekins or a large bowl. Cover the surface directly with cling film (to prevent a skin from forming) and chill in the refrigerator for at least 2 hours, or until fully set.
  11. Garnish and Serve: Serve cold or slightly warm. Dust generously with ground cinnamon before serving.