Good old rice pudding. You can find it pretty much anywhere in the world.
Well … just about.
Whether it’s boiled or baked, you can sample some kind of variety from Europe, the Middle East, Asia or the Americas. I don’t mind a dose of rice pudding on the occasion, and something tells me I’d like any variety that was put infront of me.
When it comes to arroz con leche – or rice with milk – this one’s usually of Spanish origin; a simple concoction flavoured with sugar, lemon zest and cinnamon.
Same goes for Latin America and the Caribbean, where you can also encounter many more additions to the rice; including booze.
What I’ve done with the arroz con leche here is use regular cow’s milk, sweetened condensed milk and dulce de leche – hence the ‘tres leches.’ It has more richness to it thanks to the unmistakeable caramel flavour that dulce de leche has.
It’s perfect on its own, or you can easily team it with some fresh blueberries and kiwi berries, like I have.
So, fancy a bit of pud?