Arroz con leche with strawberries in sherry

Arroz con leche with strawberries in sherry

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(1 ratings)

Prep: 10 mins Cook: 40 mins plus infusing and chilling


Serves 6

A Spanish-inspired, cinnamon-spiked rice pudding enriched with double cream and served with boozy strawberries

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal391
  • fat11g
  • saturates7g
  • carbs61g
  • sugars34g
  • fibre3g
  • protein8g
  • salt0.2g


    For the rice

    • 1l full-fat milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 75g golden caster sugar
    • 2 broad strips orange zest



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 2 broad strips lemon zest



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 1 cinnamon stick
    • 200g short-grain rice (pudding rice)



      Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

    • ½ tbsp lemon juice
    • 50-100 ml double cream (depending on the consistency you like)

    For the strawberries

    • 350g strawberries



      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • 3 tbsp golden caster sugar
    • 1 tbsp orange juice
    • 1 tsp finely grated orange zest



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 3 ½ tbsp medium sherry or cream sherry


    1. 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.

    2. 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.)

    3. 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.

    4. Divide the rice pudding between glasses or bowls and spoon some of the strawberries – with the sherry juices – on top.

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