Arroz con Leche

Nutrition · per serving

Steps

1. 1

   Rinse the rice briefly under cold water until the water runs mostly clear, then drain well. Put the milk, rice, lemon zest, and cinnamon stick into a medium heavy-bottomed saucepan.

   700 ml whole milk80 g short-grain rice2 wide strips lemon zest1 cinnamon stick
2. 2

   Set the pan over medium heat and bring it just to a gentle simmer, stirring frequently so the rice does not catch on the bottom. As soon as small bubbles appear, reduce to low heat.

   700 ml whole milk80 g short-grain rice2 wide strips lemon zest1 cinnamon stick
3. 3

   Cook gently for 22-24 minutes, stirring every 2-3 minutes and more often toward the end, until the rice is very tender and the mixture is creamy but still a little loose; it will thicken further as it rests. Do not let it boil hard, or the milk may scorch.

   700 ml whole milk80 g short-grain rice2 wide strips lemon zest1 cinnamon stick
4. 4

   Remove the pan from the heat. Lift out and discard the lemon zest and cinnamon stick, then stir in the sugar and butter until fully dissolved and glossy.

   2 wide strips lemon zest1 cinnamon stick60 g granulated sugar15 g unsalted butter
5. 5

   Let the arroz con leche rest for 3 minutes to settle and thicken slightly. Spoon into 2 bowls or glasses and dust the tops evenly with ground cinnamon. Serve warm, or cool to room temperature if preferred.

   1/2 tsp ground cinnamon

Origin & History

Arroz con leche is a classic dessert found across Spain, with roots linked to the spread of rice cultivation under Al-Andalus and later regional home cooking traditions. Spanish versions are especially known for their perfumed simplicity, often flavored with cinnamon and citrus peel rather than heavy additions.