Arroz Con Leche Brulee Recipe
I don’t think I realized how delicious arroz con leche was until I was in Spain last month. We had SO MUCH of it there, and I didn’t come across a single version that I didn’t like. My favorite was definitely at a restaurant called El Ñeru, where they actually bruleed the top. This is my at home recreation of it.
Ingredients
- 1 3/4 cup milk
- 1/2 cup cream
- 1/4 cup Bomba rice
- 1/4 vanilla bean, split in half lengthwise
- 1/2 cinnamon stick
- 1 inch piece of lemon rind (make sure it doesnât have any white pith on it)
- 1 Tbsp. unsalted butter
- 1/3 cup sugar
Directions
- Pour the milk and cream into a large pot. Add the vanilla bean, cinnamon stick, and lemon rind and bring to a boil over high heat. Make sure you stir it constantly so it doesnât stick to the bottom. Once the milk boils, turn the heat to low and remove the cinnamon stick, vanilla bean, and lemon rind. Add the rice and simmer for around 40 minutes, but it might take a little longer depending on the type of rice you use. Keep stirring with a wooden spoon to prevent the rice from sticking to the bottom.
- When the rice is cooked, remove it from the heat and stir in the butter. When it has melted in, add the sugar and mix well. Let it rest for 3-4 hours, or until completely cooled.
- Divide the rice into serving dishes. We just used one big dish.
- Dust a layer of sugar over the rice and brulee with a torch.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 2 servings | |
| Calories 425 | |
| Calories from Fat 215 | 51% |
| Total Fat 24.28g | 30% |
| Saturated Fat 14.85g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 110mg | 5% |
| Potassium 381mg | 11% |
| Total Carbs 45.18g | 12% |
| Dietary Fiber 0.0g | 0% |
| Sugars 44.62g | 30% |
| Protein 8.56g | 14% |
