There are two realities that I’m currently living right now.
The first one, which I frankly prefer, is that of me traipsing the cobbled streets of Rome in the warm mid-summer sun; or suntanning on huge flat rocks along the Amalfi Coast, the salty sea air and light breeze tangling up my hair. The sun sets at half-past eight, and as it slowly disappears into the horizon, I breathe in deeply and fill my lungs with deliciously sweet air.
In this same reality, I also see myself on an impossible mission to try all gelato flavors available in the boot-shaped country, where I hope to practice my non-existent Italian as well as eat as much pasta and pizza humanly possible.
The second reality, one I honestly wish would just morph into the first, are these currently harsh winter days in Argentina – the past weekend has been hard on someone who fears the cold as much as I do. I leave the comfort of my well-heated apartment wrapped up in as many layers as an onion, my coat buttoned all the way up to my neck, with my scarf stuffed into my coat to trap as much warmth as I can.
It’s incredibly uncomfortable to wear such insane amounts of layers – I miss walking the streets in a sundress and sandals, as I would in Singapore – and having to peel off one layer after another is quite a chore. It gets dark before six in the evening, and the night seems way too long.
Unfortunately, for the next two weeks at least, the second reality is my truth, after which I can indulge in the first for a short, but sweet vacation.
In between staying indoors as much as possible, drinking steaming cups of tea one after another; and wrapping myself in ridiculous amount of clothes, it is also time for thick, warm food.
In winter, more than any other season, my body craves comfort in the form of rice.
This is nothing surprisingly since I’m Asian and always will be – and I toggle between risottos, porridge, fried rice and now, milk rice pudding (or “arroz con leche” as they call it here).
The last is a smooth, creamy pudding of milk and rice that is formed after about an hour of being slowly heated with lemon peel on the stove.
As the hour passes, you’ll have to be sure to constantly stir and scrape the bottom of the pot to prevent the pudding from sticking, and the pudding transforms from being very liquid to thick and rich, perfumed with the smell of citric lemon. Add in some sugar towards the end, stir some more, and then it is ready.
At this time, all that’s left to do is to scoop up a generous helping of warm pudding into a large bowl, sprinkle some ground cinnamon on top, and dig in, letting the pudding warm your stomach and your soul.
ARROZ CON LECHE
(Serves 6-8)
Ingredients:
1) 200g of uncooked rice for risotto
2) 2 litres of milk (I used dairy milk, but you can also use almond milk or other milk you prefer)
3) Peel of 1 lemon
4) 200g (2 cups) of granulated white sugar
5) Ground cinnamon, for sprinkling on top (optional)
Steps:
1) Combine the uncooked rice, lemon peel and milk in a large pot and place over medium-low heat, stirring with a wooden spoon every once in a while during 50 minutes (make sure you stir more often towards the end so the rice doesn’t stick to pot)
2) Once rice is more of less cooked, add in the sugar and stir constantly for the next 10 – 15 minutes, scrapping the bottom of the pot to ensure rice doesn’t stick
3) Once rice is fully cooked, serve hot in bowls and sprinkle with ground cinnamon
This looks amazing! Just to clarify, when you say “peel of 1 lemon” are you talking about the zest? I assume you are since you don’t say anything about chopping it or pulling it out after cooking. I can’t wait to try this!
Hi Michelle! I literally mean the skin (not grating of the zest). You can slice the skin (peel) of the lemon into a few long pieces and let it soak in the milk as the rice pudding cooks! Then when the rice pudding is done, remove the few pieces of lemon skin (peel), and you’re left with the fragrance/taste of the lemon!
This rice pudding looks amazing. It reminds me of the semester I spent in Spain. I haven had rice pudding like that since then. And it’s been 20 years! How did that happen? I am definitely going to make this. I hear it calling me. I also want to heck out some of your other recipes. It looks like you have some yummy ones.
Hey Laura! You should relive your Spain semester days by making this rice pudding – it’s very easy, but does require attention and patience (particularly towards to end – stir well to make sure rice doesn’t stick to the bottom of the pot). Thanks for stopping by!! Hope you’ll enjoy this recipe as well as the others! <3
Really like this idea. I have never made rice pudding but maybe I need to give it a try.
Hey Peter! So glad you liked it! Hope you try making it one day, you’ll love it, I’m sure (if you’re into puddings at least)!
This sounds like a really delicious rice pudding! Love the simplicity 🙂
Thank you Nicole! Indeed, this rice pudding is so simple yet so delicious! Thanks for dropping by dear!
Dear Felicia, This looks so good. I love rice pudding. It’s been a while since I last had it…now I’m craving it! xo, Catherine
Dear Catherine! Thank you for stopping by! I know, once in a while i get hit with a serious craving for rice pudding, and this trusty recipe never fails to meet my tummy’s needs!
My mom made a rice pudding so similar to this growing up. I love it! And I love the lemon zest touch.
Suzy! Isn’t rice pudding such a comforting and soul-nourishing food? Love love love it! I made it a gathering with my group of girlfriends last week and they all loved it too! Nothing beats seeing my friends polishing up an entire bowl of this homemade rice pudding each, despite being about to explode from all that we’ve eaten before that!
I absolutely cannot stand being cold and you made me shiver just from your descriptions. I didn’t realize Argentina’s winters are so brutal! I prefer the first reality myself as well. Love dishes like this. It helps me to slow down and relax despite all that may be going on in my life. Hope you are doing well, Felicia! Bundle up!!
Min!! So glad to see your comment first thing in the morning! 🙂 Well, in general winter in BA is quite tolerable – it was last weekend that was brutal but these few days the weather is pretty ok. No longer so cold!! Anyway, just one more week before i head over to Italy, so counting down the days! Hope you and Hungryman are well too my dear!! 🙂
wow rice puddings definitely take me back to my childhood! i am so craving a bowl right now.. this looks delicious and so beautifully captured too!
Thank you Thalia!! I’m glad this pudding took you momentarily back to your childhood 🙂 xoxo
Ahh looks awesome~ I’d want to try this with coconut milk or soy milk!!
Hey Shelley! Cool, if you try it with coconut milk or soy milk, let me know how it goes! i’ve only ever eaten it with dairy milk – but I’m sure coconut or soy will lend it very nice flavors!