The Creamiest Rice Pudding Recipe, Asturian-Style

You’re going to fall in love with this rich and creamy rice pudding recipe, infused with the warm aroma of spices that give it its unique flavor.

Arroz con Leche (which translates literally to “rice with milk” in Spanish) is one of those comforting desserts I grew up eating. My mom used to make it at least once a month when I was little. Often, she’d make it using leftover white rice from the day before, making sure nothing went to waste.

The Origins of Rice Pudding

Rice pudding has its roots in Asia, where rice is a dietary staple. From there, it spread to Europe and Africa, and eventually made its way to the Americas. Today, this sweet treat is enjoyed in many variations around the world. Some people prefer to cook the rice directly in the milk, while others cook it separately and then add it to the milk. Either way, I’m sure the result will be a delicious rice pudding, but this particular recipe is my absolute favorite.

The Recipe We’re Making Today

This is a traditional Asturias-style rice pudding, a specialty from Asturias, a beautiful mountainous region in the northwest of Spain. This version is creamy and full of flavor. For me, it’s by far the best rice pudding I’ve ever had.

What Type of Rice Should I Use?

I recommend Valencia (not an affiliate link) or Arborio rice , which is what I’ll be using in this recipe. If you can’t find either, any short-grain rice will work. You can even use regular white rice, though for best results, stick with short grain.

Ingredients

• 1 cup (approx. 200g) Arborio rice
• 6 cups milk
• 2 cups heavy cream
• 2.5 oz (approx. 70g) unsalted butter
• 2½ cups water
• 1 star anise
• 2 cinnamon stick
• peel of 1 lemon (avoid the white pith)
• pinch of salt
• ¾ cup (approx. 150g) sugar

How to Make the Creamiest Rice Pudding

Step 1

In a medium non-stick pot, heat the milk and heavy cream together and bring to a gentle boil.

Step 2

Meanwhile, in a smaller pot, bring the water to a boil along with the cinnamon stick, star anise, lemon peel, and a pinch of salt.

Step 3

Once the water turns golden and aromatic, remove the star anise, cinnamon, and lemon peel. Add the rice and cook it, stirring occasionally, until all the water is absorbed.

Step 4

Transfer the rice to the milk and heavy cream mixture. Cook over medium-high heat, stirring often to prevent sticking.

Step 5

As the pudding thickens, lower the heat slightly and continue stirring until it reaches your desired consistency. This can easily take up to an hour, so it’s best to be patient and a little enthusiastic while stirring to achieve that perfect creaminess and prevent it from burning on the bottom of the pot.

Step 6

Remove from heat and stir in the butter and sugar. You don’t need to cook it further—the heat will melt the butter and dissolve the sugar.

Step 7

Let it cool, then refrigerate. You can also spoon it into individual bowls and dust with cinnamon or sugar.

Step 8: Caramelized Top (Optional)

Preheat your oven to 450–500°F on the broil setting and place the rack as high as it goes. Spoon the rice pudding into oven-safe ramekins, sprinkle with sugar, and broil for about 5 minutes, or until the sugar caramelizes. Alternatively, use a kitchen torch for a quicker method.

Creamiest Spanish Rice Pudding

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Course: Dessert

Cuisine: Spanish

Servings: 8

Author: Roxana Orihuela

Ingredients

• 1 cup Arborio rice approx. 200 g
• 6 cups Milk
• 2 cups Heavy Cream
• 2½ cups Water for cooking the rice
• 2.5 oz Unsalted butter approx. 70 g
• ¾ cup Sugar approx. 150 g
• 2 Cinnamon sticks
• 1 Star Anise
• Peel of 1 lemon avoid the white pith
• Pinch of salt

Instructions

• Heat the Milk

  In a medium non-stick pot, combine the milk and heavy cream. Bring to a gentle boil.
• Infuse the Water

  In a smaller pot, bring the water to a boil with the cinnamon sticks, star anise, lemon peel, and a pinch of salt.
• Cook the Rice

  Once the water turns golden and aromatic, remove the cinnamon, star anise, and lemon peel. Add the rice and cook, stirring occasionally, until all the water is absorbed.
• Combine with Milk and Cream Mixture

  Transfer the rice into the pot with milk and cream. Cook over medium-high heat, stirring often to prevent sticking.
• Thicken the Pudding

  As the pudding thickens, lower the heat slightly and continue stirring until it reaches your desired consistency. This can easily take up to an hour—so be patient (and enthusiastic!) while stirring to achieve that perfect creaminess and to prevent it from burning on the bottom of the pot.
• Finish with Butter & Sugar

  Remove from heat and stir in the butter and sugar. The heat will melt the butter and dissolve the sugar—no extra cooking needed.
• Chill & Serve

  Let the pudding cool, then refrigerate. You can also spoon it into individual bowls and dust with cinnamon or sugar.
• Caramelized Top (Optional)

  Preheat your oven to 450–500°F on the broil setting and place the rack on the top. Spoon rice pudding into oven-safe ramekins, sprinkle with sugar, and broil for about 5 minutes, or until the sugar caramelizes.

  Alternatively, use a kitchen torch for a quicker method. Enjoy your rich, creamy Arroz con Leche!

Tried this recipe?Let us know how it was!