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I don’t think I realized how delicious arroz con leche was until I was in Spain last month. We had SO MUCH of it there, and I didn’t come across a single version that I didn’t like. My favorite was definitely at a restaurant called El Ñeru, where they actually bruleed the top. This is my at home recreation of it.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 2
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Ingredientes

Cost per serving $0.69 view details
  • 1 3/4 cup milk
  • 1/2 cup cream
  • 1/4 cup Bomba rice
  • 1/4 vanilla bean, split in half lengthwise
  • 1/2 cinnamon stick
  • 1 inch piece of lemon rind (make sure it doesn’t have any white pith on it)
  • 1 Tbsp. unsalted butter
  • 1/3 cup sugar

Direcciones

  1. Pour the milk and cream into a large pot. Add the vanilla bean, cinnamon stick, and lemon rind and bring to a boil over high heat. Make sure you stir it constantly so it doesn’t stick to the bottom. Once the milk boils, turn the heat to low and remove the cinnamon stick, vanilla bean, and lemon rind. Add the rice and simmer for around 40 minutes, but it might take a little longer depending on the type of rice you use. Keep stirring with a wooden spoon to prevent the rice from sticking to the bottom.
  2. When the rice is cooked, remove it from the heat and stir in the butter. When it has melted in, add the sugar and mix well. Let it rest for 3-4 hours, or until completely cooled.
  3. Divide the rice into serving dishes. We just used one big dish.
  4. Dust a layer of sugar over the rice and brulee with a torch.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 313g
Recipe makes 2 servings
Calories 425  
Calories from Fat 215 51%
Total Fat 24.28g 30%
Saturated Fat 14.85g 59%
Trans Fat 0.0g  
Cholesterol 76mg 25%
Sodium 110mg 5%
Potassium 381mg 11%
Total Carbs 45.18g 12%
Dietary Fiber 0.0g 0%
Sugars 44.62g 30%
Protein 8.56g 14%
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