Spanish rice pudding, also called “arroz con leche,” is traditionally served piping hot, but it can also be served cold for a sweet summer treat. This dessert contains layers of flavors and textures that are not found in your average boxed pudding. It has a somewhat spicy taste mixed with creamy milk, nubby rice and sweet raisins. This recipe serves four and takes about 40 minutes to make.
Bring the milk, lemon rind, cinnamon stick and salt to a boil on low heat in a large saucepan.
Remove the lemon rind and cinnamon stick from the milk with a slotted spoon.
Add the dry rice and the eggs to the milk mixture.
Reduce the heat and let the mixture simmer for 15 minutes. Make sure to mix the rice throughout the simmering, so that it does not stick to the bottom of the pot and scorch. The rice is done when it becomes soft. You may want to taste a grain of rice at the 15-minute point to check the consistency. If it is still hard, cook for another five minutes, and check the rice again.
Add the butter and sugar to the rice and milk mixture.
Mix well and pour the rice and milk into a serving dish.
Dust the finished Spanish rice pudding with cinnamon and nutmeg.
Sprinkle the top of the pudding with raisins.
- glass of rice pudding with cinnamon with a maroon napkin image by David Smith from Fotolia.com