Rice Pudding: Arroz con Leche
Yield: 2 – 4 servings
Prep time: 10 min Cook time: 60 min Total time: 1 h 10 min
I’m pretty sure this is a well-known dessert around the world and almost every culture has its own variation of it It was also one of my favorite foods when I was growing up.
But I can’t remember when was the last time I ate it, since I haven’t been eating anything white (flour, rice, sugar…) for a few years now. I do eat brown rice on a regular basis, but somehow the idea of making a rice pudding with brown rice has always seemed a bit off to me.
Luckily, I finally gathered the courage to make it and the only thing I regret is the time lost not eating this delicious dessert. It turned out great. I made only a few slight alternations of the original recipe: I used brown rice, brown sugar and I left out the butter. And, due to brown rice, the cooking time is slightly longer than when making regular rice pudding. This really is a super-fast, easy, delicious and nutritious dessert.
- 600 ml (2 1/2 cups) skim (or whole) milk
- 280 g (1 1/2 cups) brown (or white) rice
- 45g (3 tbsp) muscovado (or white) sugar
- 12g (1 tbsp) stevia (or 1 additional teaspoon of white sugar)
- peel of 1/2 lemon
- 1 cinnamon stick
- 1-2 tsp ground cinnamon
Pour about 70 ml (3 cups) of water in a large pot and bring to a boil and add the rice. Reduce heat a bit and simmer for about 40 minutes. Remove from the stove and allow rice to sit in the pot of water.
Pour the milk into another large pot and add brown sugar and stevia. At medium heat stir until the sugar is completely dissolved and bring everything to a boil. While you are waiting for the milk to boil, drain the water from the rice.
Once the milk boils, add the drained rice, cinnamon stick and lemon peel. Cook everything at medium heat for another 15-20 minutes, until the rice is really soft. Remove the cinnamon stick and lemon peel. Remove the pot from the stove and pour your rice pudding into a serving dish. Sprinkle the top with ground cinnamon. Allow it to cool for about 15 minutes before serving.
It is also delicious when cold, in which case you can refrigerate it for a few hours before serving it.
*Note: If you don’t have a cinnamon stick, you can simply add more cinnamon into the mixture already while cooking.