Arroz con Leche - Rice Pudding
Rich and Creamy Ecuadorian Holy Week Easter Dessert Recipe
With a hint of cinnamon and lemon zest, this mildly sweet dessert is popular around the country during the Easter season.
Ecuadorians traditionally serve this rich rice pudding on Maudy Thursday (the Thursday before Easter), in honor of the Last Supper, after a meal of fanesca (dried salt cod soup) and molo (thick mashed potatoes on a leaf of lettuce). Although traditional during the Easter season, however, arroz con leche (literally rice with milk) is available in restaurants and supermarkets year round.
The recipe itself is not difficult to make. The secret to making arroz con leche is to keep the milk-rice mixture hot, but not boiling, stirring constantly to make sure it doesn't scorch. If the milk does scorch, the flavor will be ruined, and the rice pudding must be thrown out and started anew.
Ingredients:
- 1 cup uncooked rice
- 2 liters (4 cups) of whole milk, divided
- 9 tbs. of sugar
- 1 stick of cinnamon
- 1 tbs. cinnamon in powder
- 1 slice of lemon peel (be careful to use only the zest and not the pithy white part of the peel)
- 1 tsp. butter or margarine
Procedure:
- Rinse the rice by covering it in water and gently stirring, removing any impurities that rise to the surface (hulls, small stones, etc.). Rinse 2-3 more times under running water to get rid of the extra starch.
- Put the rice in a heavy saucepan and cover with cold water. Cook on medium heat until all the liquid is absorbed.
- Put the rice in a sieve and rinse again. Drain.
- Put the rice back on the stove and add 1 liter (2 cups) of milk. Cook, stirring constantly so that the milk doesn't get scorched.
- In the meantime, put the other liter of milk in a small saucepan on low heat. Add the cinnamon stick and lemon zest and cook until very hot but not boiling. Once the milk is hot, add the other rice/milk mixture slowly and cook until most of the liquid is absorbed, stirring constantly.
- Add six tablespoons of sugar and the butter (or margarine) and mix well. Remove the cinnamon stick and lemon zest.
- Let cool. Serve in separate bowls. Before serving, sprinkle powdered cinnamon and 1/2 to 1 tsp sugar on top. Add more sugar to taste.
Makes four portions of 1/2 cup each.
Variation:
Raisins can be added. If using, cook the raisins along with the second milk and cinnamon stick mixture. The rice pudding can be garnished with a sprig of mint or toasted slivered almonds for an elegant touch.
More Ecuadorian dessert recipes:
Colada Morada Fruit Juice Recipe
