Arroz con Leche al Estilo Selma Fujita

Ingredients

• 300 g Valencia Short-Grain Rice (short-grain (Arroz Valencia), rinsed)
• 600 g Granulated Sugar (fine white sugar)
• 2000 ml Coconut Milk (full‑fat canned)
• 1000 ml Whole Milk (cow's milk, preferably whole)
• 3 Cinnamon Sticks (whole sticks)
• 1 Lemon Zest (outer yellow zest only, no white pith)
• 1 pinch Salt (just a pinch)
• 1 tsp Ground Cinnamon (optional, for garnish)
• 1 tsp Vanilla Extract (optional)

Instructions

1. Measure and Prepare Ingredients

   Weigh 300 g rice, 600 g sugar, 2 L coconut milk, 1 L whole milk, and gather cinnamon sticks, lemon zest, salt, and optional vanilla.

   Time: PT5M

2. Combine Rice and Cold Milks

   Place the rinsed rice in the large pot and pour in the coconut milk and whole milk together. Stir briefly to distribute the rice.

   Time: PT2M

3. Heat to Simmer

   Set the stove to medium‑high and bring the mixture to a gentle boil, stirring constantly with the wooden spoon.

   Time: PT10M

   Temperature: Medium‑high

4. Add Aromatics

   Add the three cinnamon sticks, lemon zest, and a pinch of salt to the pot.

   Time: PT2M

5. Simmer Gently

   Reduce the heat to low and let the rice cook slowly, stirring every few minutes to prevent sticking. Continue for about 50 minutes until the rice is very tender.

   Time: PT50M

   Temperature: Low (≈90 °C)

6. Add Sugar

   When the rice is soft (around 53 minutes total), stir in the 600 g sugar until fully dissolved.

   Time: PT1M

7. Thicken the Pudding

   Continue cooking on low heat, stirring frequently, for another 20 minutes until the mixture becomes thick and creamy.

   Time: PT20M

   Temperature: Low

8. Finish and Remove Aromatics

   Remove the pot from the heat. Take out the cinnamon sticks and lemon zest.

   Time: PT2M

9. Cool Slightly and Portion

   Let the rice pudding rest for about 10 minutes, then spoon it into serving bowls.

   Time: PT10M

10. Garnish

    Sprinkle ground cinnamon over each serving (optional).

    Time: PT1M

11. Serve

    Enjoy warm, or refrigerate and serve cold for a firmer texture.

    Time: PT0M

Nutrition Facts

Calories

920

Protein

8 g

Carbohydrates

150 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Valencia Short-Grain Rice: Arborio rice, Japanese short-grain rice
• Instead of Granulated Sugar: coconut sugar, brown sugar (adjust sweetness)
• Instead of Coconut Milk: unsweetened almond milk (different flavor)
• Instead of Whole Milk: any milk, or extra coconut milk for dairy‑free
• Instead of Cinnamon Sticks: ground cinnamon (add later)
• Instead of Lemon Zest: lemon extract (¼ tsp)

Equipment Needed

• Large Heavy‑Bottomed Pot (iron or Dutch oven)
• Wooden Spoon or Heat‑Resistant Spatula
• Measuring Cup or Kitchen Scale
• Stove
• Serving Bowls or Ramekins
• Zester or Microplane (optional)

Critical Steps — Do Not Skip

• Add sugar only after the rice is fully tender.
• Stir constantly during the first boil to avoid scorching.
• Maintain the 10:1 milk‑to‑rice ratio for proper creaminess.
• Remove cinnamon sticks and lemon zest before serving.

Chef Tips from the Video

• For a richer flavor, replace half of the cow's milk with extra coconut milk.
• A splash of vanilla extract added with the sugar adds depth without overpowering.
• Serve in the lemon zest shells for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Not recommended – texture may become grainy.

Room temperature: Can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Refrigerate the pudding and serve chilled; it thickens further.
• Reheat gently over low heat, adding a splash of milk if needed.