Arroz con leche with oranges
It's the tangy orange flavour that makes this rice pudding taste distinctly Mexican.
Rice, white, dry
¾ cup(s), (165g), medium grain
2 cup(s), (500ml)
¼ cup(s), (55g)
3 tsp, finely grated
Unpeeled navel orange
Vanilla bean extract
40 g, toasted, chopped
- Put the rice in a medium saucepan and cover with water. Bring to the boil and cook for 5 minutes. Drain well. Combine the rice, milk, sugar, cinnamon stick and orange rind in a medium saucepan. Bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes, stirring often, or until rice is tender and creamy. Remove the rice from the heat and discard the cinnamon stick. Stir in the vanilla extract.
- Meanwhile, using a sharp knife, cut the rind and pith from the oranges. Chop the oranges into 2cm pieces.
- Serve the rice pudding warm, topped with chopped orange and pistachio.
TIP: To stop the rice from sticking to the base of the pan, stir it frequently, particularly as it comes close to being ready. It will continue to absorb the milk once removed from the heat.