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Arroz con Leche Asturiano

Serves 4 to 6 Dessert vegetarian, Desserts

Arroz con Leche Asturiano

Arroz con Leche Asturiano is a cherished staple in the everyday kitchens of Asturias, where its comforting presence is as familiar as the landscape itself. Passed down through generations, this dish thrives on its simplicity, never requiring a written recipe. In Asturian homes, it's a warm, inviting embrace served at the family table, marking ordinary days with a touch of sweetness.

Expect a creamy embrace of tender short-grain rice, infused with the gentle warmth of cinnamon and the bright zest of lemon. The whole milk and sugar meld into a luscious backdrop, while a final sprinkle of ground cinnamon adds a fragrant finish. It's a dessert that speaks directly to the heart, offering a generous portion of comfort and nostalgia.

Ingredients

  • 200 gshort-grain rice
  • 1.5 Lwhole milk
  • 150 ggranulated sugar
  • 1cinnamon stick
  • 1lemon — peel in wide strips
  • 30 gunsalted butter
  • to finishground cinnamon

Method

  1. Start by warming 1.5 L of whole milk in a large, heavy-bottomed saucepan over low heat. Add a cinnamon stick and the peel of one lemon, ensuring you only use the yellow part to avoid bitterness. Stir occasionally to infuse the milk with the cinnamon and lemon aromas. The milk should be warm, not boiling, to prevent it from curdling.
  2. Rinse 200 g of short-grain rice under cold water until the water runs clear. This removes excess starch, which helps prevent the rice from becoming too sticky. Once rinsed, add the rice to the warm milk mixture. Stir gently to ensure the rice is evenly distributed and doesn't clump.
  3. Continue cooking the rice over low heat, stirring frequently to prevent sticking. The rice should absorb the milk slowly, becoming tender and creamy. This process can take some time, so patience is key. You'll know it's ready when the rice is soft and the mixture has thickened to a creamy consistency.
  4. Once the rice is cooked, remove the lemon peel and cinnamon stick from the mixture. Add 150 g of granulated sugar and 30 g of unsalted butter to the pot. Stir continuously until the sugar dissolves completely and the butter melts, enriching the rice with a glossy finish.
  5. Allow the mixture to cook for a few more minutes, stirring gently, until it reaches a thick, pudding-like consistency. The rice should be tender and the flavors well combined. Taste and adjust for sweetness if necessary, keeping in mind that the flavors will intensify as it cools.
  6. Remove the saucepan from the heat and let the Arroz con Leche cool slightly. As it cools, it will continue to thicken. Serve warm or at room temperature, dusted with ground cinnamon to enhance the aroma and flavor. The dish should be creamy and aromatic, with a hint of citrus and spice.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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