Arroz con Leche
Why This Recipe Works
We chose medium-grain rice for our arroz con leche recipe because it cooked up with grains that were tender and sticky but separate enough so that the pudding possessed a creamy texture without untoward starchiness. We found that how the rice was cooked affected its flavor and texture in the pudding—by cooking the rice in our arroz con leche recipe in water only for about 15 minutes before adding any milk its subtle flavor and the integrity of the individual grains were preserved. After adding the milk, we simmered the mixture for about 30 minutes for a luxurious result.