Arroz con Leche - Rice Pudding

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Ingredients

135 grams long grain rice (used 150)
1,000 ml (1,010 grams) whole milk
1/2 teaspoon coarse Kosher salt
1 piece of lime or lemon rind (2" x 1/2")
1 piece of orange rind (2" x 1/2")
1 piece of cinnamon bark (1" x 1/4")
100 grams (1/2 cup) sugar 
Ground Ceylon cinnamon for garnish, optional


Directions
  • Add the milk, rice, salt, lemon and orange rind, and cinnamon bark to a medium pot. Cook over medium heat until the milk starts to simmer. Turn the temperature to low (2 out of 10 setting) and cook, stirring every five minutes to prevent the rice from sticking to the bottom of the pot. Set a timer! Do not let the milk come to a boil because milk will burn and leave an unpleasant aftertaste. 
  • After 30 to 45 minutes, when the grain is almost done, add the sugar. Let cook for 10 more minutes, until the rice is very soft. 
  • Turn off the heat and remove the rinds cinnamon bark and mix well. The mixture will thicken as the mixture cools. 


Notes

Sugar
The sugar is added at the end to prevent it from burning at the bottom of the pan.

Cup to Grams Equivalencies
4 cups milk = 946
1 cup rice = 200 grams
1 cup sugar = 200 grams

Proportions
Proportions in online recipes have the proportion of rice to milk that vary 20% to 10%. Sugar also varies from 20% to 10%. Mami has two recipes, one 20% rice and 10% sugar, and another with 10% rice and 10% sugar. I'll try somewhere in between with 15% rice and 10% sugar. This proportion matches the recipe in Larousse Mexico: 

Milk    100% or 1,000 ml
Rice       15% or 150 grams
Sugar     10% or 100 grams

Notas de Mami (Receta Incongruente)
  • Enjuagar el arroz en agua fr[ia usando una coladera.
  • Poner el arroz en una cacerola grande y cubrir al ras con agua, sal y una tira de cascara de limon. 
  • Cocer a fuego lento hasta que se consuma el agua. 
  • Agregar 2/3 partes de la leche y el azucar y canela. 
  • Cocinar a fuego bajo-medio moviendo ocasionalmente. 
  • Atravesar una cuchara de palo en la casuela, cuando esta casi cocido agregar el resto de la leche y "arreglar" cocinando hasta que tome la consistencia deseada.
  • Quitar la canela en rama y adornar con canela en polvo.
  • Queda mejor si se hace en cacerola de cobre. 

Notas de Mami (Receta Razonable)
  • Arroz - cubrir con agua y sal
  • Consumir agua
  • Agregar lo demas
  • Cocer a fuego lento moviendo constantemente

For rice pudding, some people cover the rice with water and cook until the water evaporates before adding the milk. Is there a reason for this?
ChatGPT said:

Yes, there is a reason some people start rice pudding by cooking the rice in water before adding milk. It’s mostly about texture control and preventing curdling. Here's why it's done:

1. Texture & Even Cooking

  • Water absorbs faster than milk, so starting with water helps the rice soften evenly before the milk is introduced.

  • It allows the rice to cook partially or fully before the milk thickens the mixture (milk can thicken or scorch before the rice is soft enough).

  • It reduces the chance of the pudding being too firm or undercooked.

2. Preventing Curdling

  • Boiling raw rice directly in milk (especially whole milk) for a long time can cause the milk to curdle or scorch, especially if the heat is too high or not stirred frequently.

  • Cooking rice in water first means you reduce the cooking time in milk, minimizing that risk.

3. Starch Control

  • Cooking rice in water first can help remove some excess starch, resulting in a pudding that's less gluey or gummy.

  • However, this can be adjusted depending on the desired consistency—some people prefer extra starch for a thicker, creamier pudding.

Summary:

Cooking rice in water first = more control over rice texture and milk behavior.
It’s not strictly necessary, but it can make a smoother, more consistent rice pudding, especially if you're not constantly stirring.

    No worries—rinsing the rice won't ruin your rice pudding, but since rinsing removes surface starch (which helps make the pudding creamy), you'll want to compensate for that.

    Here's how to keep your rice pudding creamy even after rinsing the rice:

    ✅ Tips to Boost Creaminess:

    1. Use whole milk (or add cream):

      • Whole milk adds richness; for extra creaminess, use a mix of whole milk + a splash of cream (like 1½ cups whole milk + ½ cup heavy cream per ½ cup rice).

    2. Cook it low and slow:

      • The longer and slower it cooks, the more starch will naturally release from inside the rice. Keep it on a gentle simmer, stirring often.

    3. Don’t rinse all the creaminess away afterward:

      • When it looks just slightly thinner than you want, take it off the heat—it will thicken as it cools.

    4. Add a thickener at the end (optional):
      If it's still not creamy enough, you can mix 1 tsp of cornstarch with a splash of cold milk and stir it in at the end for a creamier texture. Let it simmer 1–2 more minutes.

    5. Choose the right rice:
      If you’re using something like short-grain or Arborio rice, you’ll get a creamy pudding even with rinsing. Long-grain rice will be a bit less creamy unless you take steps like the ones above.

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