Spanish · Asturias · dessert

Arroz con Leche (Spanish Rice Pudding)

arroz con leche

This is the Asturian version — the one Spaniards mean when they say arroz con leche is comfort food. Short-grain rice simmers slowly in whole milk with a cinnamon stick and a curl of lemon peel until thick, creamy, and fragrant, then gets a dusting of ground cinnamon on top. It's less sweet and less syrupy than Latin American rice pudding, closer to a warm porridge in the best possible way. Make it on a Sunday afternoon and eat it warm or cold — both are right.

• short-grain white rice (Spanish bomba or Calasparra preferred; arborio works)

  1/2 cup

  100g

  Substitution · hard-to-find

  Original: bomba or Calasparra rice. Arborio (risotto rice) is a fine substitute — same starch profile. Do not use long-grain or jasmine rice; they won't give you the creamy texture.

• whole milk

  4 cups

  950ml

• water

  1/2 cup

  120ml

• granulated sugar

  1/4 cup

  50g

• cinnamon stick

  1 stick (about 3 inches)

  1 stick (about 8g)

• lemon peel (3 wide strips, yellow part only — no white pith)

  3 strips from 1 lemon

  3 strips, about 5g total

• unsalted butter

  1 tablespoon

  14g

• pinch of fine salt

  1/8 teaspoon

  0.5g

• ground cinnamon, for finishing

  1 teaspoon

  3g

  Substitution · accessibility

  Original: ground cinnamon (ideally Ceylon/true cinnamon, canela). Standard McCormick or store-brand ground cinnamon (Cassia cinnamon) is universally available at all major chains and works perfectly here — it is what most American home cooks already have. Authentic Spanish arroz con leche traditionally uses Ceylon cinnamon (canela), which is softer, more floral, and less sharp than common Cassia. If you can find Ceylon cinnamon (sometimes labeled 'true cinnamon' or 'canela' at Latin grocery stores or Whole Foods), use it for a more delicate, authentically Spanish finish. The dish is fully satisfying with Cassia cinnamon.

1. 01

   5 min

   Use a vegetable peeler to pull 3 wide strips of zest from a lemon — go for the yellow only, leaving the bitter white pith behind. Set aside with your cinnamon stick. Measure out the rice, milk, and water so everything is ready before you start.

2. 02

   5 min

   Combine the rice, water, cinnamon stick, lemon peel strips, and salt in a medium heavy-bottomed saucepan (3-quart or larger). Bring to a simmer over medium heat, stirring once or twice. Cook until the water is mostly absorbed, about 3–4 minutes. The rice won't be cooked yet — that's fine.

3. 03

   5 min

   Add the milk all at once and bring back to a gentle simmer over medium heat, stirring frequently to keep the rice from sticking to the bottom. Once it's simmering, reduce heat to medium-low. You want lazy, occasional bubbles — not a rolling boil, which can scorch the milk.

4. 04

   40 min

   Cook uncovered, stirring every 2–3 minutes with a wooden spoon or silicone spatula, for 35–40 minutes. Scrape the bottom and corners of the pan each time you stir. The pudding is ready when it's thick enough that a spoon dragged across the surface leaves a trail that holds for a moment before closing. It will thicken further as it cools, so pull it slightly before you think it's done.

5. 05

   2 min

   Remove from heat. Fish out and discard the cinnamon stick and lemon peel strips. Stir in the sugar and butter until both are fully dissolved. Taste — it should be lightly sweet and warmly fragrant. Add another teaspoon of sugar if you like.

6. 06

   3 min

   Spoon into individual bowls or a shallow serving dish. Dust generously with ground cinnamon through a fine sieve or small strainer — the traditional Asturian finish is a visible, even layer of cinnamon, not just a pinch. Standard ground cinnamon (Cassia) from any supermarket works well; if you have Ceylon cinnamon (canela), its softer, more floral character is closer to the Spanish original. Serve warm now, or press a piece of plastic wrap directly onto the surface (to prevent a skin) and refrigerate. Serve cold within 2 days. If it thickens too much in the fridge, stir in a splash of warm milk to loosen.

• · LLM tiebreak failed for "cinnamon stick" — picked first result as fallback

Reheating · Puddings, muhallabieh, panna cotta. Cover surface to prevent skin forming.

Source: foodkeeper