SPANISH RICE PUDDING (ARROZ CON LECHE)
Wherever there is rice, there seems to be a simple rice pudding, most often cooked in milk.
This classic comfort food from Spain, here presented in its plainest everyday form, is no exception.
Be sure to use a very light hand with the sprinkled cinnamon, or you risk overpowering the aromas of the rice.
| (CLICK TO BUY)
4 1/2 cups whole milk
2 inches cinnamon stick
Zest of 1/2 lemon, peeled off in large strips
3/4 cup Spanish or Italian medium-grain rice, washed and drained
1 tablespoon unsalted butter
3/4 cup sugar
Pinch of salt
Dusting of ground cinnamon
|Place the milk, cinnamon stick, and lemon zest in a large heavy pot. Bring just to a boil, sprinkle in the rice, and bring back almost to a boil.
Stir well, lower the heat to very low, and simmer for 45 to 50 minutes, until the rice is very soft, stirring occasionally to prevent sticking and to
break up any lumps. Remove the cinnamon stick. (The recipe can be prepared several hours ahead to this point and set aside until 10 to 15 minutes
before serving. Bring the rice just to a simmer before processing.)|
|Stir in the butter, then the sugar and salt. Continue cooking, stirring, for another 5 minutes.|
|Transfer to a serving bowl or to individual dessert bowls. Serve warm or, our preference, let cool to room temperature.
Just before serving, sprinkle on a faint touch of cinnamon.|
Excerpted from SEDUCTIONS OF RICE copyright © 2003 Jeffrey Alford and Naomi Duguid.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.