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Arroz Con Leche

July 2012

Arroz con leche
Rice and milk dessert

From Made in Spain: Spanish Dishes for the American Kitchen (Clarkson Potter)

Serves 4

5 cups whole milk
1 cup heavy cream
½ vanilla bean 
1 cinnamon stick
½ cup Spanish Bomba or Calasparra rice
2 tablespoons unsalted butter
1 cup sugar, plus 2 tablespoons

Pour the milk and cream into a large pot and add the vanilla bean and cinnamon stick and bring to a boil over high heat. Once the milk boils, remove the cinnamon stick and vanilla bean. Add the rice, reduce the heat to low, and simmer for 50 minutes. Keep stirring with a wooden spoon to prevent the rice from sticking to the bottom of the pot. 

Remove the rice from the heat and stir in the butter, little by little, until it has melted into the rice. Add the sugar and mix in well. Let the rice rest for 3 to 4 hours, or until completely cooled. 
 
Just before serving, stir the rice, folding in the thin skin that has formed on top of the rice. Divide the rice pudding between dessert bowls and serve at room temperature.

If you like, you can sprinkle 2 tablespoons sugar over the top of the rice pudding and 
brown it with a kitchen torch. Hold the torch about 2 inches away from the sugared surface of the rice and heat until the sugar is deep brown and forms a caramelized crust. 

Photography by Thomas Schauer
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