Arroz con Leche

Ingredients(for 1 medium dessert bowl (typical Spanish portion))

• 1/3 cup (60 g) Short-grain rice (arroz redondo)
• 2 cups (500 ml) Skimmed milk (leche desnatada)
• 1/2 cup (120 ml) Water
• 1 Cinnamon stick (canela en rama)
• Peel of 1/2 lemon (no white pith) Lemon zest (piel de limón)
• 1/4 teaspoon Vanilla extract (extracto de vainilla) - optional
• 2 tablespoons Stevia or erythritol (or to taste, for sugar-free option)
• 1/2 teaspoon Ground cinnamon (for garnish) - optional
• Pinch Salt (to balance flavors) - optional

Instructions

1. 1

   Rinse the short-grain rice thoroughly under cold water to remove excess starch, then drain well.

   2 minutes

   Rinsing the rice makes the pudding less sticky and creamier.

2. 2

   In a medium saucepan, combine the rinsed rice with water. Bring to a gentle simmer over medium heat and cook until the water is absorbed, about 5 minutes.

   5 minutes

   Stir occasionally to prevent sticking.

3. 3

   Add the skimmed milk, cinnamon stick, and lemon zest to the pan. Reduce heat to low and simmer gently, stirring often, until the rice is tender and the mixture thickens (about 15 minutes).

   15 minutes

   Do not let the milk boil rapidly to avoid curdling.

4. 4

   Once the rice is creamy and soft, stir in the stevia (or erythritol), vanilla extract (if using), and a pinch of salt. Mix well and simmer for another 2 minutes.

   2 minutes

   Taste and adjust the sweetness to your preference.