Creamy Spanish Arroz con Leche with Cinnamon and Lemon Zest
A comforting Spanish rice pudding gently simmered with milk, cinnamon, and fresh lemon zest for a delicate balance of creamy and citrus flavors. This Spanish-inspired recipe (vegetarian), ready in about 40 minutes, layers short grain white rice, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup (100 g) short grain white rice
- 4 cups (1 liter) whole milk
- 1/2 cup (100 g) granulated sugar
- 1 whole cinnamon stick
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/2 tsp, for garnish ground cinnamon
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1/2 cup (100 g) short grain white rice under cold water until the water runs clear to remove excess starch.
- Step 2: In a medium saucepan, combine the rinsed rice, 4 cups (1 liter) whole milk, 1/2 cup (100 g) granulated sugar, 1 whole cinnamon stick, and 1 tsp lemon zest.
- Step 3: Bring the mixture to a gentle simmer over medium heat, then reduce to low and cook uncovered for 30-35 minutes, stirring frequently to prevent sticking, until the rice is tender and the pudding thickens to a creamy consistency.
- Step 4: Remove from heat and stir in 1 tsp vanilla extract, discarding the cinnamon stick.
- Step 5: Serve warm or chilled, sprinkled with 1/2 tsp ground cinnamon on top.
Frequently asked questions
How long does Creamy Spanish Arroz con Leche with Cinnamon and Lemon Zest take to make?
Total time is about 40 minutes (5 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Creamy Spanish Arroz con Leche with Cinnamon and Lemon Zest?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Creamy Spanish Arroz con Leche with Cinnamon and Lemon Zest?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Spanish Arroz con Leche with Cinnamon and Lemon Zest for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Spanish Arroz con Leche with Cinnamon and Lemon Zest vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
