Arroz con Leche y Azafr├ín - Saffron and Citrus Rice Pudding
Sunday, October 11, 2009 at 9:35PM
off the vine

In a non-reactive, heavy bottomed sauce pot, melt the butter over medium-high heat and stir in the rice, completely coating the grains. Stir in the saffon. Add 1c of milk and stir. Continue cooking over medium high heat, stirring occasionally to insure that the rice does not stick to the pan. When the rice has absorbed most of the milk and the pudding begins to thicken, add an additional 1c of milk, again stirring occassionally. When that milk is absorbed, add the remaining milk, the heavy cream and the sugar. After the pudding returns to a simmer, reduce the heat to medium and continue cooking, stirring constantly until the rice is tender. The rice should still be barely covered with milk. Remove from stove, stir in the citrus zest and portion in dessert dishes. Serve warm or chilled topped with berries or mixed citrus segments. - From the harvest vine, Seattle Wa

1/2 c         valencian short grain rice
1 t             butter
1 pinch       saffron
2 1/2c        milk
1/2 c          heavy cream
1/2 c          sugar
zest of 1     lemon, finely chopped
zest of 1/2  orange, finely chopped
Article originally appeared on off the vine magazine (
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