Gluten-Free Spanish Rice Pudding (Arroz con Leche)

Ingredients

• 1/2 cup Arborio rice
• 4 cups Milk
• 1/2 cup Sugar
• 1 stick Cinnamon stick
• 1 strip Lemon zest
• 1/4 tsp Ground cinnamon, for garnish

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Get a large, heavy-bottomed pot. Add the 1/2 cup Arborio rice, 4 cups Milk, 1/2 cup Sugar, 1 Cinnamon stick, and 1 strip Lemon zest to the pot.
2. 2Place the pot over medium heat. Bring the mixture to a gentle simmer, which is about 82°C. Once simmering, immediately reduce the heat to low, so the mixture is barely bubbling.
3. 3Cook the rice pudding for 45 to 50 minutes. Stir it frequently, scraping the bottom of the pot to prevent sticking. The pudding is ready when the rice is tender and the mixture has thickened to a creamy consistency.
4. 4Carefully remove and discard the 1 Cinnamon stick and the 1 strip Lemon zest from the pot.
5. 5Pour the rice pudding into serving bowls.
6. 6Sprinkle the top of each serving with 1/4 tsp Ground cinnamon.
7. 7Serve the rice pudding warm or chilled.

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