Spanish · Dessert
Cinnamon Rice Pudding
A lightened Spanish-style arroz con leche built on skim milk instead of whole milk and cream, slow-simmered with lemon zest, cinnamon and vanilla until thick, then dusted with more cinnamon and chilled in individual pots.
$1
8 minsPrep
30 minsCook
98 minsTotal
EasyLevel
Nutrition per serving
111Calories
4.8gProtein
0.4gFat
22gCarbs
10.8gSugar
1gFiber
47mgSodium
2mgChol
0gSat Fat
195mgPotassium
155mgCalcium
0.6mgIron
0.6mcgVitamin B12
2.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Arroz
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Combine the cooked white rice and skim milk in a heavy-based pan set over low-medium heat.
2
Add the lemon zest and stir gently to distribute.
3
Bring to a very gentle simmer, then reduce heat to low and cook uncovered for 25-30 minutes, stirring frequently to stop the rice catching, until the mixture has reduced by about a third and turned thick and creamy.
4
Stir in the sugar, ground cinnamon and vanilla extract during the last 5 minutes of cooking, stirring until the sugar dissolves fully.
5
Remove from the heat and divide between 2 small pots (180ml each).
6
Let cool for 10 minutes at room temperature, then dust the top of each pot with the reserved cinnamon.
7
Chill in the fridge for at least 1 hour before serving, either cold or just warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g cooked white rice cooked
- 7.8 oz220g skim milk
- 0.4 oz10g sugar white
- 0.1 oz2g cinnamon ground
- 0.1 oz4g zest only lemon
- 0.1 oz3g vanilla extract
- 0 oz1g for dusting cinnamon ground
