Description
Creamy rice pudding, a Spanish classic. Made with honey instead of sugar, for an authentic medieval twist.
Ingredients
Units
Scale
- 1 cups (237 ml) round grain rice
- 6 cups (1.4 L) whole milk
- 0.5 cups (118 ml) good quality honey
- 1 cinnamon stick
- Melted butter
- Ground cinnamon
Instructions
- Soak the rice in a bowl covered with water overnight to soften the grains.
- Drain the rice thoroughly, transfer it to a large pot, and add milk and a cinnamon stick.
- Bring the mixture to a simmer over low heat, stirring frequently, and cook for 45 minutes, stirring and scraping the bottom to prevent sticking.
- Add honey, stir well, and continue cooking for another 20 minutes, stirring constantly, until the mixture thickens into a creamy, sticky texture.
- Remove from heat once the desired consistency is reached, taste and adjust sweetness as needed (it will thicken further upon cooling), transfer to a serving dish, and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
- Before serving, sprinkle with ground cinnamon and drizzle with melted butter. Enjoy warm or cold.
Notes
- For a richer flavor, use whole milk and simmer uncovered for the last 10 minutes to allow some of the liquid to evaporate.
- If honey is too strong, reduce the amount to 1/4 cup and add a pinch of salt to balance the sweetness.
- Store leftover arroz con leche in the refrigerator for up to 5 days. Reheat gently on the stovetop, adding a splash of milk if needed.
- Prep Time: 5 minutes
- Soaking Time: Overnight
- Cook Time: 65 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 30
- Sodium: 100
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 20