lunes, 4 de octubre de 2010

Flavours of Spain, Part 4: Arroz con Leche

The traditional dish that I’m going to “transform into a Cupcake” today is… ¡¡Arroz con Leche!!

Arroz con Leche is the Spanish version of Rice Pudding and it usually contains only rice, milk, sugar, lemon zest and cinnamon.

I chose this dish because I had a rice packet in my cupboard waiting to be used and I thought… why not?? Once again, I have to thank my mum for teaching me the recipe I use to cook Arroz con Leche.

My project: cinnamon cupcakes with Arroz con Leche icing.

Let’s start with the Arroz con leche...

  • 1 l milk
  • 100 gr rice
  • 5 tbsp sugar
  • 1 Cinnamon stick
(My Mum’s original recipe also includes lemon zest, but I didn’t have any… so… I just pretended it wasn’t in the recipe!)

Boil the rice in water with a pinch of salt for around 5 mins. Then, drain it.

Put the milk, the sugar, the cinnamon stick (and the lemon zest, if you have some) in a saucepan.

Bring to the boil and, once it’s boiling, add the rice. Stir continuously. Simmer for 25 mins (minimum).

I let it cool down during the night (actually, I let half of it cool down during the night, as the other half was already in my fiancé’s stomach, haha).

On Sunday, after running 5 kms to raise funds for Alzheimer (I was the 4th fastest girl!!), I baked the cinnamon (NOTE: It’s NOT a good idea to bake cupcakes right after a race… the temptation to eat them all is 200% harder to resist!!!!!).

The recipe (I basically added cinnamon to the recipe I use always):

Cinnamon Cupcakes (Makes 8)
  • 100 gr. butter
  • 100 gr. flour
  • 1/2 tsp. Baking powder
  • 100 gr. sugar
  • 2 eggs
  • 2 tbsp ground cinnamon
Heat oven to 180C. Mix ingredients as usual, divide the mixture between cases and bake for around 20 mins.

The result (I wish you could smell them too... yum!)

While the cupcakes cooled down, I ground 4 tbsp of rice pudding with the mixer (well… I tried to… but my mixer is VERY bad… it was only 6€ and has the power of a travel hair drier… or less). Anyway, then I mixed the (supposedly) ground rice pudding with 4 tbsp vegetable shortening.

And I added 4 tbsp icing sugar and 1tsp ground cinnamon.

Finally, I spread this icing with a spoon on the cupcakes (as the rice pudding wasn’t properly crushed, I couldn’t use the piping bag) and decorated them with edible golden glitter and cinnamon sticks.

The appearance isn’t that impressive, but the taste was AMAZING!! I hope you like them…

Something very sweet is coming soon!!



1 comentario:

  1. Me voy a apuntar a este también, alguna idea para hacer una buttercream con sabor de arroz con leche??? La idea me atrae mucho.
    Un abrazo


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