Rice Pudding has to be one of the ultimate comfort foods, and while I will always defend the great British rice pudding I do love “Arroz con leche”. I should get therecipeblog.co.uk up and running really. I like it warm or cold depending on the season. I remember late evenings meals sat out on the terrace overlooking Lake Iznajar munching Arroz con leche from little terracotta bowls. When in Spain you can buy versions of this ready made in most supermarkets, but it is never quite the same as homemade. More importantly this is one dish I could make better than my ex´s mama. Her version was so solid you were never sure whether you should eat it or use it as a rubber substitute.
Ingredients
2 cups milk
1 cinnamon stick
3 strips lemon rind
Pinch of salt
1/2 cup short-grain white rice
3 medium egg yolks, beaten
1/3 cup of Sugae
1/2 stick butter [approx 2 oz]
1 teaspoon ground nutmeg
Method
In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind and salt to a boil. With a spoon, remove the cinnamon and lemon rind
Stir in the rice and egg yolks, reduce the heat, and allow the rice to simmer gently for about 15 minutes, stirring constantly.
When the rice is soft, add the sugar and butter and combine well. Pour into dishes, and sprinkle with nutmeg.
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