Arroz con Leche Recipe

Name: Arroz con Leche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups heavy cream; 2 cups milk; 1 cup Arborio rice; 2 cinnamon sticks; 1 lemon, zested; 1 pinch salt; 2 cups half-and-half; 1 cup sugar; Foamed milk or whipped cream; Cinnamon, for sprinkling; Cream whipper

Servings: persons

2 cups heavy cream
2 cups milk
1 cup Arborio rice
2 cinnamon sticks
1 lemon, zested
1 pinch salt
2 cups half-and-half
1 cup sugar
Foamed milk or whipped cream
Cinnamon, for sprinkling
Cream whipper

1
In a saucepan, place the heavy cream, milk, rice, cinnamon sticks, lemon zest and salt then bring to a boil.
2
Turn down the heat and simmer until the rice is cooked, about 30 minutes.
3
Add the half-and-half as needed if the rice becomes thick (the mixture should be strainable).
4
Add the sugar off the heat and stir to combine.
5
Strain the milk from the rice, reserve it and discard the cinnamon sticks.
6
Let the milk cool.
7
Puree the rice.
8
Place the cooled, reserved milk in the cream whipper to make a foam.
9
Spoon the rice puree onto a shallow soup plate leaving a spot in the center empty and garnish with a blob the rice milk foam or whipped cream in the center.
10
Sprinkle with cinnamon.

976

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups heavy cream, 2 cups milk, 1 cup Arborio rice, 2 cinnamon sticks, and more.

Yes, Arroz con Leche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz con Leche

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