ARROZ CON LECHE

This is a classic dessert. Every mother in Spain knows how to make arroz con leche: it’s a taste of childhood. Kids love it – but normally eat only about four spoons!

Cooking the rice takes longer than normal because you don’t want it to be al dente – it should be soft, with no bite, for a light and creamy pudding. It can be served warm or cold.

FOR 6

1 litre whole milk

1 cinnamon stick

the peel of 1 orange, in a strip

the peel of 1 lemon, in a strip

140g Calasparra or Bomba rice

40g unsalted butter

50ml double cream

160g caster sugar

ground cinnamon, to finish

Put the milk into a pan on a low heat and infuse with the cinnamon and citrus peel until steaming – around 15–18 minutes. The more slowly you steam it, the more flavourful it will be. Turn off the heat and leave to cool, then pass through a sieve.

Wash the rice in cold water to get rid of as much of the starch as possible – the water should run clear.

Add the butter and cream to the infused milk, put back on a low heat and let the butter melt, then add the sugar and cook until dissolved. Add the rice and continue stirring on a low heat for a minimum of 30 minutes, until the rice is cooked and looks creamy. Cooking it on a low heat should keep it liquid – if it starts to dry out a bit, add an extra splash of milk.

Serve warm, dusted with ground cinnamon. If serving cold, leave to come to room temperature, then spoon into glasses or cups, dust generously with ground cinnamon and refrigerate.