THURSDAY’S RECIPE: Burnt Orange & Vanilla Rice Cream, A Contemporary Take on Arroz con Leche
- Chef Yerika
- 2 days ago
- 3 min read
Silky rice pudding infused with cinnamon, citrus zest, and vanilla, finished with a delicate brûlée crust. A refined yet comforting evolution of traditional arroz con leche by Chef Yerika.
Arroz con leche is more than a dessert; it is memory, warmth, and patience in a pot. Across Latin America, this traditional rice pudding has nourished families for generations. Today, we honor its roots while elevating its texture and balance with modern pastry technique.
This version keeps its soul, but refines its execution.
The History Behind Arroz con Leche
Rice pudding traveled from Asia to Europe, then to Latin America, where it became a symbol of hospitality. In Mexico and Peru, arroz con leche is humble yet generous, milk, rice, cinnamon, sugar.
Traditionally rustic and hearty, it was cooked until thick and comforting. In professional kitchens, however, we refine three essential elements:
Sweetness balance.
Starch control.
Temperature precision.
This recipe bridges heritage and technique.
Yield, Time & Difficulty
Yields: 6 dessert portions.
Active Time: 45 minutes.
Total Time: 4 or 5 hours (including chilling)
Difficulty: Medium (requires temperature control and yolk tempering)
Ingredients for a Creamy and Elegant Rice Pudding
For the Rice Cream
200 g short-grain rice (Arborio recommended)
1.5 L whole milk.
200 ml heavy cream.
120 g sugar (adjust to taste)
1 cinnamon stick.
1 vanilla bean (or 5 ml pure extract)
Zest of 1 orange (avoid white pith)
Zest of 1 lemon.
2 egg yolks.
Pinch of sea salt.
For the Brûlée Finish
(Optional but Recommended)
Raw sugar.
Fresh orange zest threads.
Micro mint or edible flowers.
Key Techniques for Perfect Texture
Before cooking, understand this:
Rice releases starch slowly.
Milk proteins curdle if overheated.
Egg yolks enrich and stabilized, but must be tempered.
If rushed, arroz con leche becomes heavy.
If controlled, it becomes silky.
Step-by-Step: How to Make Contemporary Arroz con Leche
1. Infuse the Milk
In a heavy-bottom pot, combine milk, cream, cinnamon stick, vanilla, citrus zest, and salt.
Heat gently until steaming, never boiling. Turn off the heat and let it infuse for 10 minutes.
This builds aromatic depth without bitterness.
2. Cook the Rice Slowly
Add rice to the infused milk.
Cook over very low heat for 25–30 minutes, stirring regularly to prevent scorching.
The texture should be creamy yet fluid — it will thicken as it cools.
3. Add Sugar
Once the rice has softened, stir in sugar until dissolved. Taste and adjust.
Adding sugar too early slows rice hydration.
4. Temper and Enrich
Whisk egg yolks in a separate bowl.
Slowly add one ladle of warm milk mixture while whisking continuously. This tempers the yolks.
Return to the pot and cook gently for 2–3 minutes until slightly thickened.
Do not boil.
Remove the cinnamon stick.
5. Refine the Texture
For a restaurant-quality finish, blend 40–50% of the mixture using an immersion blender.
Recombine with the remaining rice.
This creates a velvety body while preserving grain structure — the perfect balance between rustic and refined.
6. Chill Properly
Transfer to a shallow container.
Cover with plastic wrap touching the surface to prevent skin formation.
Refrigerate at least 4 hours.
How to Finish with a Brûlée Crust
Spoon into shallow bowls.
Sprinkle a thin, even layer of raw sugar. Torch gently to caramelize.
The contrast between cold rice cream and warm caramel adds elegance and texture.
Finish with fresh orange zest threads and micro mint.
Variations of This Modern Rice Pudding
Coconut Citrus Version: Replace 20% of milk with coconut milk.
Chocolate Depth: Fold in 40 g dark chocolate while warm.
Spiced Version: Add star anise or cardamom during infusion.
Lactose-Free Option: Use almond milk + coconut cream, omit yolks, cook slightly longer.
Common Problems and Solutions
Too thick after chilling. Whisk in warm milk gradually.
Grainy texture. Heat was too high — always cook gently.
Too sweet. Balance with a few drops of lemon juice.
Rice undercooked. Continue low-heat cooking; never increase flame aggressively.
Chef Yerika’s Professional Tips
The difference between traditional arroz con leche and refined rice cream is not complexity; it is control.
Respect low heat.
Stir with intention.
Taste constantly.
Let aroma guide you.
Rice, milk, patience.
When treated with care, simple ingredients become elegant.
Arroz con leche is not just a dessert, it is a memory elevated through technique.
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