This is one of my kids favorite dessert. The summer holidays in the North of Spain started always with Arroz con leche and Tortilla de patatas because are the two dishes that we always found ready at home after the long drive from Barcelona. Finally after many attempt I managed to find the perfect recipe with the creamiest rice and yet not too sweet.
My little touch was to sparkle the Arroz con leche with some chopped dark chocolate ( I love dark chocolate and I wouldn't mind to eat it even with a grilled Fillet....)
Ingredients:
2 liter full fat milk
100g arborio rice
100g sugar
1 vanilla bean
1/2 teaspoon salt
50g dark chocolate chopped (optional)
Cinnamon powder
In a saucepan pour the milk and heat it in a low heat fire. Using a sharp knife cut the vanilla stick in half lengthwise and using the tip of the knife scrape the bean lengthwise to take all the vanilla seeds out of the beans.
Add the vanilla seeds, the sugar, the salt and the rice to the warm milk and stir all the ingredients. Let it cook in a low heat for about 1 hour and 15min stirring every 5-7 min to avoid the rice to stick on the bottom of the pan. Once it became creamy and thick pour it in a single flat container (or in bowls if you want to have individual portions) and let it cool at room temperature. Sparkle the top with ground cinnamon and grated chocolate. Your Arroz con leche is ready to eat !!!!
My little touch was to sparkle the Arroz con leche with some chopped dark chocolate ( I love dark chocolate and I wouldn't mind to eat it even with a grilled Fillet....)
Ingredients:
2 liter full fat milk
100g arborio rice
100g sugar
1 vanilla bean
1/2 teaspoon salt
50g dark chocolate chopped (optional)
Cinnamon powder
In a saucepan pour the milk and heat it in a low heat fire. Using a sharp knife cut the vanilla stick in half lengthwise and using the tip of the knife scrape the bean lengthwise to take all the vanilla seeds out of the beans.
Add the vanilla seeds, the sugar, the salt and the rice to the warm milk and stir all the ingredients. Let it cook in a low heat for about 1 hour and 15min stirring every 5-7 min to avoid the rice to stick on the bottom of the pan. Once it became creamy and thick pour it in a single flat container (or in bowls if you want to have individual portions) and let it cool at room temperature. Sparkle the top with ground cinnamon and grated chocolate. Your Arroz con leche is ready to eat !!!!
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