Arroz con leche with strawberries in Sherry
By Diana Henry
A Spanish-inspired, cinnamon-spiked rice pudding enriched with double cream and served with boozy strawberries
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Prep:10 mins
Cook:40 mins
plus infusing and chilling - Serves 6
- Easy
Nutrition per serving
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kcal 391
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fat 11g
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saturates 7g
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carbs 61g
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sugars 34g
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fibre 3g
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protein 8g
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salt 0.2g
Ingredients
- 1l full-fat milk
- 75g golden caster sugar
- 2 broad strips orange zest
- 2 broad strips lemon zest
- 1 cinnamon stick
- 200g short-grain rice (pudding rice)
- ½ tbsp lemon juice
- 50-100 ml double cream (depending on the consistency you like)
- 350g strawberries
- 3 tbsp golden caster sugar
- 1 tbsp orange juice
- 1 tsp finely grated orange zest
- 3 ½ tbsp medium Sherry or cream Sherry
Method
Put the milk in a heavy-bottomed pan and add the sugar, zests and cinnamon. Bring slowly to the boil, stirring to help the sugar dissolve, then take the pan off the heat and leave the flavours to infuse for about 30 mins.
Bring to the boil again, add the rice, then turn the heat right down and cook gently for 30 mins, stirring from time to time. Make sure the rice isn’t ‘catching’ on the bottom of the pan. Leave to cool, remove the cinnamon stick and zests, then add the lemon juice and as much cream as you like to achieve the consistency you prefer. If the rice seems too thick, stir in more milk. (You can put it in the fridge to thicken, but I prefer serving it at room temperature.)
Cut the strawberries into slices about the thickness of a 50p coin. Put in a bowl with the sugar, orange juice, zest and Sherry, and leave for about 20 mins. The sugar will dissolve and the fruit will become glossy. Turn it over every so often; don’t leave the fruit for too long or it gets limp.
Divide the rice pudding between glasses or bowls and spoon some of the strawberries – with the Sherry juices – on top.
