Arroz con leche

Some say that Arroz con Leche descends from the Moorish occupation of Spain centuries ago, as may be evidenced by the traditionally Arabic mixture of cinnamon and rice.

This creamy dessert may be savored warm or cold, though most Spanish establishments tend to serve arroz con leche straight from the oven. If you wish, you may decorate the finished pudding with raisins and an extra sprinkling of cinnamon.

• Serves 4
• 15 minutes preparation
• 25 minutes cooking
• Difficulty: very easy

Ingredients

• 2 cups (16 fl. oz) milk
• 1 cinnamon stick
• 3 strips lemon rind
• Pinch of salt
• 1/2 cup (4 oz) short-grain white rice
• 3 medium egg yolks, beaten
• 1/3 cup (3 oz) sugar
• 1/2 stick (2 oz) butter
• 1 teaspoon ground nutmeg

Preparation

In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind, and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks, reduce the heat, and allow the rice to simmer for about 15 minutes, stirring constantly.

When the rice is soft, add the sugar and butter and combine well. Pour the mixture into a serving dish, sprinkle with nutmeg, and serve warm