Arroz Con Leche Spanish Rice Pudding Recipe

Ingredients for Arroz Con Leche Spanish Rice Pudding

• 4 cups whole milk
• 1 cinnamon stick (about 4 inches)
• Lemon Rind
• 1/4 teaspoon salt
• Short Grain White Rice
• 4 large egg yolks
• 1/2 cup granulated sugar (or to taste)
• 2 tablespoons unsalted butter
• Ground Nutmeg

How to Make Arroz Con Leche Spanish Rice Pudding

1. In a large saucepan, gently heat the milk, cinnamon stick, and lemon zest over medium heat. Bring to a simmer, stirring occasionally, but do not boil. Let it simmer gently for 10 minutes to infuse the milk with flavor.
2. Remove the cinnamon stick and lemon zest using a slotted spoon or fine-mesh sieve. Set aside.
3. In a separate bowl, whisk together the egg yolks. Slowly temper the egg yolks by whisking in about 1/2 cup of the warm milk. This prevents the eggs from scrambling.
4. Gradually whisk the tempered egg yolk mixture into the remaining milk in the saucepan.
5. Add the rice to the saucepan. Stir well to combine. Reduce the heat to low, and simmer gently for 15-20 minutes, stirring frequently, until the rice is tender and creamy. The rice should absorb most of the liquid.
6. Stir in the sugar and butter until completely dissolved and the mixture is smooth.
7. Remove from heat and let the Arroz con Leche cool slightly.
8. Pour the mixture into individual serving dishes or a large bowl. Sprinkle generously with ground nutmeg.
9. Serve warm or chilled. Enjoy!