Arroz Con Leche BruleePrep: 5 min Cook: 60 min Servings: 2by Colleen Mcconnell12 recipes>
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.
- 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
- 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 doesnât 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.
- 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.
- Divide the rice into serving dishes. We just used one big dish.
- Dust a layer of sugar over the rice and brulee with a torch.
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