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Arroz con Leche Uruguayo
A creamy and comforting Uruguayan rice pudding, infused with cinnamon and lemon zest, offering a delightful balance of sweetness and subtle spice. It's a beloved dessert across Uruguay.
🧂 Zutaten
- 1 liter Milk
- 1/2 cup Rice(rinsed)
- 2/3 cup Sugar(divided)
- 3 large Egg yolks
- 1 tsp Vanilla extract
- 2 Cinnamon sticks
- 1 strip Lemon zest(from 1 lemon)
- for dusting Ground cinnamon
👨🍳 Zubereitung
- 1
In a medium saucepan, combine milk, rinsed rice, 1/3 cup of sugar, cinnamon sticks, and lemon zest. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
💡 Profitipps: Stirring prevents the rice from sticking to the bottom. - 2
In a separate bowl, whisk together the egg yolks, the remaining 1/3 cup of sugar, and vanilla extract until pale and creamy.
💡 Profitipps: Ensure the sugar is fully incorporated. - 3
Gradually temper the egg yolk mixture by whisking in about 1/2 cup of the hot milk mixture. Then, pour the tempered egg yolk mixture back into the saucepan with the rice.
💡 Profitipps: Tempering prevents the eggs from scrambling. - 4
Cook, stirring constantly, for an additional 2-3 minutes, until the pudding has thickened slightly. Do not boil.
💡 Profitipps: The pudding will thicken more as it cools. - 5
Remove the cinnamon sticks and lemon zest. Pour the arroz con leche into individual serving bowls or a larger serving dish. Let it cool to room temperature, then chill in the refrigerator for at least 2 hours. Sprinkle with ground cinnamon before serving.
💡 Profitipps: Can be served warm or cold.
💡 Profitipps
- ✓For a richer flavor, use whole milk.
- ✓Adjust the sugar quantity to your personal preference.
- ✓If you prefer a smoother texture, you can strain the pudding after cooking to remove the rice grains, though this is not traditional.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add a splash of dulce de leche for extra richness.
- Incorporate a tablespoon of orange zest along with the lemon zest.