Rice pudding

Rice pudding

Arroz con leche

From
M is for Mexican
Serves
4
Prep
5 mins
Cooking time
40 mins

Ingredients

Quantity Ingredient
200g medium or short-grain rice
1.2 litres full-fat milk
1 cinnamon stick
2 strips lemon peel
1 x 400g tin condensed milk
pinch cinnamon powder, to serve

Method

  1. Rinse the rice under cold running water, pour the milk into a saucepan, add the cinnamon stick and lemon peel and bring to the boil. Add the rice, reduce the heat and simmer for 20 minutes. Stir occasionally to prevent the rice from sticking.
  2. Strain the rice through a sieve, reserving the milk, and then return the rice to the pan. Stir in the condensed milk and 200ml of the reserved milk and continue to simmer, partially covered, for 20 minutes. Stir every 5 minutes or so.
  3. Serve the rice pudding hot, sprinkled with cinnamon. If not serving immediately, the pudding will thicken as it sits, so stir through the reserved milk a little at a time to adjust the texture to your taste.
Tags:
Mexican
Mexico
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