ARROZ CON LECHE

This refreshing summer Spanish version of rice pudding is both light and super delicious.

I learnt it from a friend I worked with in Spain from the Basque country.  I've since played around with it doing a vegan version with coconut milk. As long as you have a similar fat content you can pretty much do any milk. 

So if you wanted to use oat, I’d finish it with some vegan butter, or coconut fat.

Original recipe

750 milk

250 cream

80 grams long grain white rice

1 cinnamon stick

Peel of 1 lemon

Cook on low for about 40 minutes until the rice is a bit overcooked

Then add

100 - 125 grams of sugar depending on your taste

 Option to add 40 grams of butter at the end if you want a bit more rich and naughty

Cool in the fridge

A recent vegan version I made

1000 coconut milk about 18% fat

80 grams jasmine  rice

7 kaffir lime leaves

Cook on low for about 40 minutes until the rice is a bit overcooked

Add 100 grams of sugar and a spoon of coconut fat at the end

Cool in the fridge.

I served it with mango, but it would also work with lychees or most fruit that goes with coconut. Think tropical vibes, or even raspberries or poached rhubarb would be killer too!

If I was serving this in the restaurant I’d think about adding more textures. Toasted coconut or freeze dried coconut, maybe even a rich coconut ice cream with a bit of finger lime.