Spanish Brown Rice Pudding (Arroz con Leche)
A sweet Spanish classic! I use brown rice for extra flavour, and the added starch means using only about half the normal amount of milk.
Servings Prep Time
4serves 5minutes
Cook Time
45minutes
Servings Prep Time
4serves 5minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Rinse the rice under cold water. Then add to a medium-sized saucepan over a medium heat with just enough water to cover the rice, along with the lemon peel, cardamom pods, and cinnamon stick.
  2. Once the water is absorbed into the rice, start adding the milk 1/2 a cup at a time. Stir constantly, adding more milk as the liquid starts to be absorbed into the rice.
  3. When you’ve added the last of the milk and the rice has reached the desired creaminess, take the pan off the heat. Add the pinch of salt.
  4. Start adding the brown sugar, one tablespoon at a time, until it reaches your desired level of sweetness.
  5. Serve either hot or cold, garnished with powdered cinnamon to serve.
Recipe Notes

If you want to use white rice, you’ll be best off adding extra milk. This will help keep things creamy even with less starch in the rice. Depending on how creamy you want it, you can add an extra cup or two of whole milk. And if you’d prefer to make it fully vegan, you can sub out the whole milk with an equal amount of a creamy oat milk such as Oatly.