Arroz Con Leche (Rice Pudding)

Before I post this recipe, let me just confess something -- I have never managed to make Arroz Con Leche without trashing the stove.

::hangs head in shame::

I don't know what it is about milk on the stove that makes me so incompetent, but I can't seem to remember that when it boils, milk goes CRAZY. I end up letting it boil over every single time. It's OK, though, because the Arroz Con Leche tastes amazing when it's done, even if your stove ends up looking like something exploded.

This is another recipe that was given to me by my host mother when I was a foreign exchange student in Spain. She cheated a little bit in that her in-laws owned an orchard. Fresh lemons were easy to come by and wound up in everything. I had to pay 70 cents for one today. SEVENTY CENTS.

Craziness.

But worth it.

Arroz Con Leche

4 cups milk
1/2 cup rice (I really like using Arborio for this, but any rice will do)
2 cinammon sticks
1-2 slices lemon rind (I use a potato peeler to "peel" off a few pieces of rind)
1 pinch salt
Sugar to taste (I like it sweet, so I use about 3/4 cup of sugar)

1. Place the milk, rice, cinnamon sticks, lemon rind, and salt in a medium sauce pan. Heat on medium heat until it just barely starts to boil and then reduce the heat to low. (Note to self: STAND THERE AND WATCH IT. It always seems to start boiling just as soon as my back is turned.)

2. Stir every couple of minutes, being sure to scrape the bottom of the pan. Continue to heat until the rice is completely cooked. It takes about 20-30 minutes, depending on how you like your rice. I like it mushy for this, so I cook it right around 30 minutes.

3. Remove from heat. Discard the lemon peel and cinnamon sticks.

4. Add sugar one tablespoon at a time until it's sweet enough.

5. Refrigerate until it sets. Serve with ground cinnamon, if desired.

Comments

[Michelle B]

I have the same problem with trashing the stove. My solution is toss everything into the slow cooker on low for 4 hours. You still have to scrub the insert, but you'd have to scrub a pot and the stove with the other method.

[Amber]

Try rubbing a stick of butter around the top inch of the pan - it will help keep the pot from boiling over.

[hello haha narf]

your food photography is always lovely.
and i now really want rice pudding!