Arroz con Leche with Anise is so rich, so creamy and so flavorful, that you simply won’t be able to get enough. And that’s a promise!
In English, Arroz con Leche is Rice with Milk and is usually called Rice Pudding.
I’ve had this delectable dessert many times, but on a trip to northern Spain I had the best one of my life at Mesón Tarayán in San Vicente, in Cantabria. I just had to recreate!
What is Arroz con Leche and what is its Origin?
- It is thought that Arroz con Leche has its origins in Moorish cuisine. The Moors occupied Spain for about 700 years so it makes sense that the Spanish were influenced by much of their culture. It’s believed that the dessert was created based on a very traditional Arabic mixture of cinnamon and rice.
- Arroz Con Leche is one of the oldest desserts in Spain and it’s prepared all over the country, with small regional differences. The basic ingredients are typically the same: rice, milk, sugar, lemon or orange peel and cinnamon.
- Some of the preparations include the addition of egg yolks or grated coconut, or a sugar “crust” on top. And there are even versions made in cake form with corn meal. The spices used can vary from place to place, though cinnamon is the most common.
- This dessert is also very popular in South America and Asia.
I made this version of Arroz con Leche with Anise based on how the chef at Mesón Tarayán told me she makes it.
How to Make Arroz con Leche
- Rinse short grain rice, add water and cinnamon stick and bring to a boil.
- Reduce the heat, cover and simmer to absorb all of the water.
- Add about a third of the milk and cook until it’s absorbed.
- Each time the milk is absorbed, add more and stirring from time to time, wait for it to be absorbed again. (This is much like making risotto.)
- Add the last of the milk with lemon juice, sugar and anise.
- Mix and then cook until most it is absorbed, leaving it very creamy.
- Add the mixture to ramekins and let them cool.
- Coat each one with sugar and sprinkle with cinnamon.
- Brown the sugar on top with a kitchen blow torch or broiler, just as you would with Crème Brûlée.
(More detailed directions are below.)
Can you freeze it?
I don’t recommend it. For the most delicious texture, it should be served as close to preparation time as possible.
Enjoy and I hope you savor each bite, as I did!
Arroz con Leche with Anise
Ingredients
- 1 cup short grain rice (like arborio)
- 1 approximately 3 to 4-inch cinnamon stick
- 2½ cups water
- 2 tablespoons fresh lemon juice
- 3 cups whole milk, divided
- ¾ cups plus 6 tablespoons granulated sugar
- ¼ teaspoon pure anise extract
- ground cinnamon for garnish
Instructions
- Rinse the rice under cold water a couple of times and then add it to a large saucepan with the cinnamon stick. Add the water and turn the heat to high. Bring to a boil, turn the heat to low, cover and gently simmer until all of the water is absorbed.
- Keeping the heat low, uncover and add 1¼ cup of milk. Stirring often, cook until it’s absorbed. Continue adding milk, about ½ cup at a time, stirring often until each addition is absorbed. When you add the last of the milk, also add the lemon juice, ¾ cup of the sugar and the anise. Mix and stirring often again, cook until about ¾ of the milk has been absorbed, leaving it very creamy.
- Add the mixture to 6 (6-ounce) shallow ramekins and let them cool to room temperature, about 90 minutes. At this point, if you think you'd like to serve them cold, you should cover them with plastic and refrigerate for about 1 hour.
- Coat each one with about 1 tablespoon of the remaining sugar and sprinkle lightly with ground cinnamon. Use a small kitchen blow torch to brown the sugar to create a crust. Simply turn it on medium-high and evenly go around until all the sugar has caramelized to a pretty golden brown. Don't worry if some areas are darker than others. (If you don't have a torch, place the custards on a baking sheet, and adjust a rack so it's directly under the flame. Broil them just until the sugar is golden, less than 1 minute.
- These can be served warm, at room temperature or cold.
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angiesrecipes
I grew up eating rice, but mostly plain or savoury...sweetened rice is something I really need to try too. These little desserts look wonderful!
valentina
Thank you, Angie. I hope you try and love it! 🙂 ~Valentina
Isabell
I love arroz con leche! It's my favorite! Never tried with anise, sounds interesting 🙂
valentina
Thanks so much, Isabell. I hope you love it as much as I do! 🙂 ~Valentina
Asmit Gautam
Looks amazing. Should try someday 🙂 🙂 Anyway, keep up on your awesome work. Cheers!!
valentina
Thanks so much! Hope you do give it a try and love it! 🙂 ~Valentina
2pots2cook
Dear, I haven't had it for ages and love your anise version. Thank you so much !!! Enjoy your week 🙂
valentina
I hope you give it a try. Thank you and hope you have a lovely week, too. 🙂 ~Valentina
David @ Spiced
What an interesting twist to put anise in with rice pudding! Laura happens to love both of those things, but I'm fairly sure she's never had them together. I'll have to surprise her with this recipe some night soon! Isn't it fun recreating dishes from vacations? I love doing that!
valentina
Yes it is. I hope you try it and that Laura loves it! 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
As a kid, my mom used to make rice pudding. I haven't had it in ages. I love the caramelized topping. This is pure comfort food!
valentina
Hi Kathy, May it bring back cozy memories! Thank you. 🙂 ~Valentina
Kim Lange
OMGoodness, this is my mom's favorite! I'm pinning to make it at some point! Looks so creamy, rich and amazing!
valentina
Thanks so much, Kim. Appreciate the pin. Enjoy! 🙂 ~Valentina
Marissa
I haven't had rice pudding in ages! And the anise in your version would make it absolutely resistible to me!
valentina
Thank you, Marissa. I'm not even a fan of anise and I love it so much in this. 🙂 ~Valentina
Nancy Buchanan
I love the addition of anise to this Valentina... and a crackly sugar crust? I AM SOLD!!! Honestly can't wait to make this and with the season for homey desserts coming up, it's going on the "must make list"!!
valentina
Awww, thanks so much, Nancy! I love that, "homey desserts." 'Tis the season! 🙂 ~Valentina
Eha
Oh, arroz con leche does sound so much more sophisticated than the British public school wretched rice pudding 🙂 ! I just love slowly stirring risotto and part of this is made the same bit-by-bitty way ! Shall most certainly try and methinks the anise will make a huge difference to the final product !
valentina
Thank you, Eha. I love that's the process is similar to making risotto, too. Part of the fun if you ask me. Hope you love it! 🙂 ~Valentina
John / Kitchen Riffs
Interesting! Haven't had anise in this dish -- sounds delightful. Neat recipe -- thanks.
valentina
Thanks, John! Hop you like it! 🙂 ~Valentina
David Scott Allen
Once again, Valentina, you come to the rescue with the perfect dessert for one of my upcoming dinner parties. We’re having Spanish tapas and I haven’t figured out what to serve for dessert. I just assumed I would serve flan, but this sounds so much better! Can’t wait!
valentina
This makes me so happy. 🙂 And so fun to have a tapas dinner party! I love that. I still have tapas on my mind from Spain and hope to post a couple in the near future. Have fun. ~Valentina
Kelly | Foodtasia
Valentina, this arroz con leche looks so irresistible! So smooth and creamy and the addition of anise sounds wonderful. Love how you brûléed the tops!
mimi rippee
Well this is wonderful. I've only made Italian versions of rice pudding, which were good. But this recipe sounds great. I like the last step, with the sugar. yum.
valentina
Thank you, Mimi. Hope you give it a go sometime. 🙂 ~Valentina