Arroz con leche

AT A GLANCE

  • Serves 4 people

  • 2 litres (8 cups) milk
  • 160 gm short-grain rice, such as Calasparra
  • 1 cinnamon quill
  • 1 lemon, finely grated rind only
  • 350 gm caster sugar
  • For dusting: ground cinnamon
01   Combine milk, rice, cinnamon quill and lemon rind in a saucepan. Bring to a simmer over medium heat and cook until rice is tender and milk reduces by half (45-55 minutes). Add sugar and cook until dissolved and slightly thickened (5-10 minutes). Remove from heat and cool to room temperature, then transfer to an airtight container and refrigerate until cold (3-4 hours).
02   Remove cinnamon quill from rice mixture, divide among 4 bowls and serve, dusted to taste with ground cinnamon.

Recipe:

DAN HUNTER

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

A GLASS OF SÁNCHEZ ROMATE CREAM SHERRY. , suggested by LOK THORNTON

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