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Arrox con Leche (Spanish Rice Pudding)

This authentic Spanish rice pudding is creamy, elegant, and gently infused with cinnamon and vanilla, then topped with caramelized brûléed sugar top for the perfect crack.
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Prep Time:5 minutes
Cook Time:40 minutes
Cooling Time:4 hours
Total Time:4 hours 45 minutes
Servings: 4

Ingredients

  • 5 cups whole milk
  • 1 cup heavy cream
  • 1 vanilla bean
  • 1 cinnamon stick
  • 3/4 cup bomba rice
  • 2 tablespoons unsalted butter
  • 1 cup sugar

Instructions

  • Pour the milk and cream into the saucepan then add the vanilla bean and cinnamon stick and bring to a boil.
  • Once the milk is boiling, remove the vanilla bean and cinnamon stick.
  • Then add the rice, reduce heat to low, and simmer for 40 minutes while occasionally stirring to prevent the rice from sticking.
  • After 40 minutes, remove from heat and add in the butter until it fully metls into the rice.
  • Add the sugar and mix well.
  • Let the rice completely cool, about 3 to 4 hours.
  • Before serving, stir the rice and incorporate the thin skin that has formed on the top.
  • Serve at room temperature and enjoy!

Notes

For a wow factor, sprinkle sugar on the top and use a kitchen torch to brown the sugar until it forms a caramelized crust.
*Recipe is adapted from the cookbook "Made In Spain" by José Andrés.