Description
A lusciously creamy rice pudding, arroz con leche, is a hugely popular dessert all over Spain, originated during the Medieval Muslim rule of Spain. Here is a 13th Century version, sweetened with honey instead of sugar.
Ingredients
Scale
- 1 cup (200g) round grain rice
- 6 cup (150dl) whole milk
- 1/2 cup (175g) good quality honey
- 1 stick cinnamon
- Melted butter to taste
- Ground cinnamon for sprinkling
Instructions
- Put the rice in a bowl, add water and let it soak overnight.
- The next day let the rice drain thoroughly in a colander. Then transfer it to a pot, add the milk and the cinnamon stick.
- Bring it to a very soft boil and cook for 45 minutes, stirring often and scratching the bottom of the pot to prevent the rice from sticking.
- Add whatever sweetener you prefer, either honey, sugar or both (see note below) and keep cooking another 20 minutes, stirring till you have a soft and sticky mass.
- Once the rice is cooked and it has achieved a creamy consistency, test for sweetness and correct if desired. Take into account that it will further thicken on cooling.
- Tip the rice on a platter and let it cool covered, or better still covered with plastic foil touching the surface, so that it develops no skin (unless you like the skin of course).
- To serve, sprinkle with cinnamon and drizzle with a little melted butter.
Notes
- Prep Time: 12 hours
- Cook Time: 1 hour 5 mins