Rice puddings are popular all over the world, but it’s arroz con leche inspired by his grandmother that makes Four Seasons Austin pastry chef Javier Franco think about Christmas as a young boy in Mexico.
The sweet and creamy concoction was typically eaten while still warm, mainly because they couldn’t wait to eat it, Franco says, with any leftovers enjoyed the next morning accompanied by a slice of bread. A pot of this would be good for dessert, breakfast or an afternoon treat any time of the year.
Arroz Con Leche
1 cup arborio rice (or similar short-grain rice)
2 cups whole milk
2 cups half-and-half
1 cup granulated sugar
1 cinnamon stick
1 vanilla bean
Peel from 1/2 lemon
2 egg yolks
Ground cinnamon, to taste
Fresh sliced strawberries (optional)
Bring three cups of water to a boil in a large, heavy-bottomed pot (at least 2 quarts). Stir in rice; cover and simmer over low heat — stirring once or twice — for 10 minutes. Drain the water and return the pot to the stove.
Add milk, half and half, sugar, cinnamon stick, vanilla bean (scraped) and lemon peel. Increase the heat to medium-high to bring to a simmer, then reduce heat to maintain the simmer. Cook uncovered, stirring frequently to prevent sticking and scorching. After approximately 15 minutes, the rice grains should start floating and be soft. Reduce heat to low and continue to cook.
In a small bowl, beat the egg yolks until mixed, tempering them by adding a tablespoon of the hot milk mixture at a time and mixing quickly, until you’ve added about 1/2 cup. Combine the egg yolk mixture into the rice pudding and cook for 3 to 5 minutes longer.
Remove from heat, discard the lemon peel and cinnamon stick and then cool. Serve at room temperature or chilled with whipped cream, fresh strawberries and a light sprinkle of ground cinnamon. To store, cover the surface of the pudding in plastic wrap and refrigerate for up to two days.
— From Javier Franco, executive pastry chef at Four Seasons Hotel Austin
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