My family on my father’s side are decedents of Spain. I did not have a lot of time to hang out with my grandma but every time that I went to visit her, she had something in the cooler that I was always excited about. It was arroz con leche.
She never showed me how to prepare it or gave me the recipe, but nothing competes with my grandma’s dessert. It was great, cool, creamy, sweet, and spiced with a delicate perfume and a taste of lemon zest and cinnamon.
After many experiments and failures, I came up with a technique and recipe that works for me. In this post I want to say that everything depends on where you are and how the products work in different countries. With that being said, you might need to adapt the recipe to your tastes and products. That means that the rice that I can find in United States will not work like the same kind of rice in Argentina. Some people wash the rice to remove the excess starch and dust, others soak the rice in water overnight to hydrate the grain to cook faster and absorb less liquid.
But we do not want that, we want that the rice absorb the flavor of milk and release the starch into the milk to develop a creamy consistency, and this is how.
Rice 1 cup
Milk 6 cups
Cream 1 cup
Lemon zest 1 each
Sugar 200gr or 8oz
Take the rice and give it a quick wash in water, just to remove the dust.
Put all the ingredients (except the cream) in a pot and bring to medium heat.
With a wooden spoon, stir the rice until it starts to boil. Reduce the heat to minimum and simmer until the rice is totally cooked. Make sure you stir constantly to pull the starch from the rice.
Once the rice is cooked, remove from the heat and add the cream.
Place the mix in individual portions or in a big container. It can be decorated with cinnamon powder.
Let it cool down and serve.
Another way to serve it is with dulce the leche.
Try it and leave a comment.