Ingredientes:

  • 200 g de arroz de grano redondo
  • 250 ml de agua
  • 1.5 l de leche entera
  • 200 ml de nata para montar (35% materia grasa)
  • 150 g de azúcar blanco
  • 2 ramas de canela
  • Piel de 1 limón (sin parte blanca)
  • Piel de 1 naranja (sin parte blanca)
  • 1 pizca de sal
  • 30 g de mantequilla sin sal

Instrucciones:

  1. Pasa el arroz por agua fría apenas unos segundos to remove dust, then add the 200 g of rice and 250 ml of water to a pot over medium heat. Cook until the water has evaporated almost completely.
  2. Pour in 1.5 l of whole milk and 200 ml of heavy cream over the hydrated rice.
  3. Add the 2 cinnamon sticks, lemon peel, orange peel, and a pinch of salt.
  4. Increase the heat until it begins to steam, but without reaching a violent boil. Immediately lower to the minimum setting.
  5. Cook for about 40-45 minutes, stirring every 5 minutes. Observe how the milk becomes dense.
  6. Add 150 g of sugar when the grain is tender but whole. Cook for another 10 minutes so it dissolves well.
  7. Remove the peels and cinnamon. Add 30 g of cold butter and stir vigorously until it disappears and shines.
  8. Pour into a dish and cover with plastic wrap touching the surface to prevent a dry crust from forming on top.
  9. Let it cool to room temperature before refrigerating for at least 4 hours.