Rice Pudding

Finally… dessert!

While I did enjoy the other dishes prepared for our “Partido español,” I have to admit that I enjoyed desert the best. My hips probably would not agree but, sadly, my taste buds have a mind all their own.

I love rice pudding and this may be my favorite version so far. I love the creamy consistency, the sweetness, and the hint of cinnamon and nutmeg. Ahhhh… I may need to make another batch. On second thought, that would be dangerous to the aforementioned hips!

You do not have to wait for a Spanish-themed meal to prepare this wonderful dessert. Rice pudding is quite popular here as well as in Spain! You can serve this warm (as they typically do in Spain) or room temperature, or you can refrigerate it and eat it cold. I like it all three ways. Seriously… I licked the pot and the spoon after it cooked. I had a few bites for “quality control” after spooning into individual serving dishes. And, I ate one that had been refrigerated. Rats… is it too late to do another mile or two on my treadmill? I’m pretty sure I see rice pudding on my thighs. Oh wait… that’s cellulite   Arrgghhhhh….

OK sweet friends, comfort food awaits:

Rice Pudding (Arroz con Leche)

Ingredients:

• 3 cups whole milk
• 1 1/4 cups water
• 2 tablespoons butter
• 1/2 teaspoon salt
• 3 cinnamon sticks
• 1 cup short grain rice
• 1 14 oz can sweetened condensed milk
• 2 teaspoons pure vanilla extract
• 1/2 cup raisins
• 1/8 teaspoon ground nutmeg (plus more for garnish)

Add the milk, water, butter, salt and cinnamon to a large saucepan and bring to a slow simmer over medium/low heat. Stir in the rice. Keep at a low simmer for 20-30 minutes or until rice is tender, stirring occasionally to keep from sticking on the bottom.

While rice is simmering, combine sweetened condensed milk, vanilla extract, raisins, and nutmeg in a small bowl. Set aside until needed. (This softens up the raisins.)

When rice is tender, remove the cinnamon sticks and then stir in the raisin mixture. Return to a slow simmer and cook for 10 more minutes, stirring frequently. (It should be a pudding-like consistency. If it is runny, simmer a few minutes longer. It will also thicken as it cools so you don’t want it to simmer too long and get too thick.)

Remove from heat. Let sit for 15 minutes and then pour into a large serving container or individual serving dishes. Garnish with a light sprinkling of nutmeg (and a cinnamon stick if you have them).

You can serve warm, at room temperature, or cover and refrigerate until ready to serve and then serve cold.

Sweetest Blessings,
LeAnn