Arroz con Leche with Caramelised Peaches

1h 40 mins

4 people

Prep Time

10 mins

Cook Time

1h 30 mins

Total Time

1h 40 mins

Arroz con leche is the Spanish version of a rice pudding. In Spain, rice pudding tends to be served cold but I prefer it baked and served at room temperature. A well-made rice pudding can be a great dessert but be careful not to overcook it or you will end up with mushy sweet rice. In this recipe, I serve the rice pudding with roasted peaches cooked in sugar caramel. Make sure you drizzle the caramel sauce on the creamy rice pudding.

Ingredients
Method

1 litre of whole milk
150ml double cream
75g caster sugar
100g pudding rice or paella rice
40g unsalted butter
1 stick of cinnamon
A pinch of salt
Peel of one lemon
Cinnamon powder for dusting
For the caramelised peaches:
4 whole peaches, not too ripe
100g caster sugar

Preheat the oven to 140°C/285°F/Gas Mark 1.
In a medium size sauce pan, bring the milk and cream to the boil with the pinch of salt, cinnamon stick and lemon peel. Once the mix starts to boil, turn the heat off.
Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar. Pour in the milk and cream mixture and stir until no lumps remain. Bake for 1-1½ hours and cover with foil if the surface browns too quickly. Once there is a thin skin on the surface, and the pudding only just wobbles in the centre, it is ready. Allow the rice pudding to cool down to room temperature.
While the rice is cooking, peel the peaches, cut them in half and remove the stone. Melt the caster sugar in a medium size frying pan, once the sugar has dissolved and begins to turn amber in colour, add the peaches and toss them in the caramel. Bake in the oven for 10 minutes, turning them in between so both sides caramelise.
Serve the rice pudding with a dusting of cinnamon powder, two caramelised peaches and a drizzle of caramel.

Ingredients

1 litre of whole milk
150ml double cream
75g caster sugar
100g pudding rice or paella rice
40g unsalted butter
1 stick of cinnamon
A pinch of salt
Peel of one lemon
Cinnamon powder for dusting
For the caramelised peaches:
4 whole peaches, not too ripe
100g caster sugar

Method

Preheat the oven to 140°C/285°F/Gas Mark 1.
In a medium size sauce pan, bring the milk and cream to the boil with the pinch of salt, cinnamon stick and lemon peel. Once the mix starts to boil, turn the heat off.
Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar. Pour in the milk and cream mixture and stir until no lumps remain. Bake for 1-1½ hours and cover with foil if the surface browns too quickly. Once there is a thin skin on the surface, and the pudding only just wobbles in the centre, it is ready. Allow the rice pudding to cool down to room temperature.
While the rice is cooking, peel the peaches, cut them in half and remove the stone. Melt the caster sugar in a medium size frying pan, once the sugar has dissolved and begins to turn amber in colour, add the peaches and toss them in the caramel. Bake in the oven for 10 minutes, turning them in between so both sides caramelise.
Serve the rice pudding with a dusting of cinnamon powder, two caramelised peaches and a drizzle of caramel.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco