2023 Vuelta España - Stage 17: Ribadesella to Altu de L’Angliru.
You hate to see it, but it happens. This recipe is merely ok. It’s not horrible and was still tasty, so I will share, but the instructions left a bit to be desired. Instead of a creamy and supple dish with a crisp crème brulée style coating, this was more like s’mores meets a bowl of morning cereal. I’ve not had Spanish Arroz con Leche before so I have nothing to compare it to (other than the photo in the cookbook), but I think this was just lazy recipe writing as my rice was ready well before enough liquid had evaporated. Thus, when I sprinkled on the sugar for flaming, it all dissolved into the cream. I mean…he did publish this book back when he still had a full head of brown hair!
Arroz con Leche
from Made in Spain, José Andrés
5 cups whole milk
1 cup heavy cream
½ vanilla bean, split lengthwise
1 cinnamon stick
½ cup of Bomba or Calasparra rice (or Arborio)
2 tbsp butter
1 cup sugar + more for caramelizing
Place the milk, cream, vanilla bean and cinnamon stick in a large pot and bring to a boil over high heat.
Once it reaches a boil, lower the heat and remove the cinnamon stick and vanilla and stir in the rice.
Simmer over low heat for about 40 minutes uncovered, stirring occasionally.
Then, stir in the butter, followed by the sugar, making sure it all gets incorporated.
Cover the pot and cool completely, about 4 hours.
After the rest, mix everything (a film will develop on the surface) briefly and ladle into bowls. Sprinkle on 2 tbsp of sugar onto each serving and caramelize with a blow torch (or under the broiler).
Note: if I made this again I would simmer the vanilla and cinnamon in the milk for about 20 minutes, then remove and add the rice and not turn the heat all the way to low for the rice cooking, more like medium-low. ______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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