Arroz con leche was one of the first desserts I ever loved. My mom used to make it on evenings when something warm and familiar sounded better than anything else. She stirred it patiently until the rice turned creamy and soft then served it generously and warm in a deep bowl. This version is inspired by hers, but I use my own aged Vanilla Extract because its smooth, fragrant character ties together and elevates this simple dish.
The short-grain rice, whole milk, and cream in this classic rice pudding cook low and slow until the texture turns thick and creamy. The vanilla comes in at the end, keeping its character intact and mellowing out the richness. You can serve it chilled, but my favorite way is still warm, just off the stove, when the scent fills the kitchen and the texture is at its most luxurious. A sprinkle of cinnamon or a few toasted nuts add a nice contrast, but the heart of the dish is always the same: something warm and simple, made with care.
Yields: 4–6 servings
Ingredients:
100g (½ cup) arborio or short-grain white rice
720g (3 cups) whole milk 240g (1 cup) heavy cream 75g (⅓ cup) granulated sugar Pinch of salt
2 cinnamon sticks
2 tsp Andrea’s Bakehouse Vanilla Extract Optional: cinnamon or toasted nuts for serving
Instructions:
1. In a medium heavy-bottomed saucepan, combine rice, milk, cream, sugar, cinnamon sticks, and salt.
2. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
3. Reduce heat to low and cook uncovered, stirring frequently, for 35–45 minutes, or until the rice is tender and the mixture is thick and creamy.
4. Remove from heat and stir in vanilla extract.
5. Let cool slightly before serving warm, or chill for several hours for a cold pudding. The texture will continue to thicken as it cools.
6. Optional: dust with ground cinnamon or top with toasted nuts