Making Arroz con Leche with your Paella Pan
If you think paella pans are only useful for meat, seafood, and poultry you are very wrong. In Spain paella pans are used to make a variety of desserts like arroz con leche. Arroz con leche, or rice with milk, is super easy to make and so delicious. It is creamy, sweet, and slightly chewy. There is nothing better than the smell of rice simmering in milk with sugar, cinnamon, and some citrus peels. So, let’s get started:
Arroz con Leche
⅔ cup short or medium-grain rice
4 cups of whole milk
1 stick of cinnamon
½ peel of orange
½ peel of lemon
⅔ cup sugar
Ground cinnamon for dusting (optional)
Over medium heat, use the same pan to bring your milk to a boil along with your cinnamon stick and citrus peels. Notice when your bubbles start popping to return your rice to your pan. Add your sugar and stir any clumps to dissolve the sugar.
Lower the heat and simmer for about 40 minutes, or until your milk is absorbed. Stir occasionally to prevent burning and clumping.
When you are ready to serve, have 4 dessert cups ready. Remove your cinnamon stick and citrus peels from the pan and serve your pudding in the bowls. Let it cool and refrigerate for an hour before eating. Dust the surface with a little of ground cinnamon right before cooking.
- Tags: Dessert
- Mariemilia Cedeno