A comforting rice pudding

I’ve never been a fan of desserts that are too milky and that’s also the reason why you won’t find too many of them on this blog. Kheer, payasam and the likes make me wrinkle my nose and I wouldn’t touch those with a barge pole! I know, it sounds weird. Strange even, but that’s how I am. Maybe it has got something to do with the fact that I was lactose intolerant as a child and that’s why apart from cheese and curds, I’m not a fan of any other milk products.

Anyway, so they say marriage changes you and how! The husband has a sweet tooth and he’s even happy to polish off leftover bread pudding from last night for breakfast or have a bowl of kheer after a cheese sandwich. But not me. I just can’t fathom the idea of something sweet for breakfast, while I may make an exception for pancakes but even that is quite rare. After we saw an episode on Spanish food on Food Safari on Fox Traveller, the husband had one request – could I please make that rice pudding they showed on the episode?

I know you’re supposed to use full fat milk in the recipe, but I just used the regular milk that we buy. While the pudding does take a while to come together it is worth it because it fills the house with such a warm, lovely aroma. Beats any freshner hands-down!

Arroz con leche (Spanish rice pudding)

1/2 cup of rice, soaked for about 2-3 hours (I used Sona Masoori for this one)
3 1/2 cups of milk
1 cup of sugar (add more depending on the sweetness you like)
1 tsp of freshly grated orange zest
1 inch of cinnamon, broken into 3 pieces

Heat the milk on a low flame and when it just begins to simmer, add the rice to it. Follow with the rest of the ingredients and keep stirring continuously. Cover the pan and allow it to cook till the rice is done, but you will need to keep an eye on it and stir occasionally so that it doesn’t burn at the bottom. Serve hot or it even tastes great cold, so I’m told!

* You can use any variety of rice for this recipe, Basmati is also a good choice as that will add a lovely fragrance.

* You can also par-boil the rice to save time. However this may mean that you compromise on the flavour because when the rice cooks in milk, it absorbs the flavours better.

* Use full fat milk, add a dash of cream or even some condensed milk. This recipe is a simple and basic one, you can tweak the way you like it. 

1 Comment

  • Priya Suresh May 2, 2013 at 5:47 am

    Pudding looks simply beautiful and droolworthy.


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