Arroz con Leche (Abuelo's Spanish rice pudding)

5 from 1 vote

Arroz con Leche (Abuelo's Spanish rice pudding)

If there’s one dish that holds a special place in my heart, it’s my Abuelo’s Spanish rice pudding (Arroz con Leche). This traditional Spanish dessert is rich, creamy, and comforting.

Prep Time5

Cook Time40

Course: Dessert

Cuisine: Mediterranean, spanish

Servings:

Author: Daen Lia

Ingredients

6 cups full cream milk
1/2 cup white sugar
3/4 cup Arborio rice
2 tsp vanilla extract
2 egg yolks whisked
1 cup thickened cream
ground cinnamon

Instructions

Heat milk & rice: In a large pot on a medium heat, bring your milk, sugar and vanilla extract to the boil. Add the rice to the pot and bring to a boil. Turn the heat down immediately and cook the rice for 30 minutes on a gentle simmer. Stir quite consistently to ensure the milk does not burn.
Temper eggs: Once the rice is cooked to you liking, add 6 tablespoons of the cooked rice pudding to the whisked egg yolks and stir through quite vigorously. This will temper the egg yolks and prevent them from scrambling.
Eggs & cream: Add the egg yolk mixture and cream into the pot with the rice pudding. Turn the heat to low and simmer for an additional 5 minutes while stirring occasionally.
Finish: Transfer your rice pudding to a large bowl and sprinkle with cinnamon. This dish can be eaten hot or cold and can be stored in the fridge for several days.

Notes

Arborio rice: I like to use Arborio rice for its high starch content which gives the pudding a naturally creamy consistency. It also holds its shape beautifully as it cooks. You can use other varieties of rice such as jasmine (my mum's preference) or basmati.
Egg yolks: My Abuelo’s secret ingredient. The egg yolks are gently tempered with the warm rice pudding before being added back in, giving the pudding a luxurious and velvety texture.
Cinnamon stick: Adds that signature warmth and spice that makes every bite feel comforting.

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