Arroz con Leche (Naturally Gluten-Free — Rice Pudding)

Ingredients

• 250 g short-grain Spanish bomba rice
• 500 ml whole milk
• 500 ml heavy cream
• 1 cinnamon stick, 3-inch piece
• 4 whole cloves
• 120 g caster sugar
• 4 egg yolks
• 1 g sea salt
• 2 ml vanilla extract
• 1 g ground Ceylon cinnamon for garnish

Method

1. 1
   Combine milk, cream, cinnamon stick, and cloves in heavy-bottomed saucepan; bring to gentle simmer over medium heat, then remove from heat and steep for 10 minutes.
2. 2
   Strain infused milk through fine sieve, discard solids, return to saucepan with rice; bring to boil, then reduce heat to low and simmer uncovered for 18 minutes, stirring occasionally, until rice is tender and liquid is mostly absorbed.
3. 3
   Whisk egg yolks with caster sugar in bowl until pale and ribbon-like (2 minutes).
4. 4
   Temper yolks by slowly adding 120 ml hot rice mixture while whisking constantly, then pour tempered yolk mixture back into saucepan with rice.
5. 5
   Cook over low heat for 3 minutes, stirring constantly, until mixture thickens slightly and reaches 65°C; do not boil.
6. 6
   Remove from heat, stir in sea salt and vanilla extract; transfer to serving bowl and cool to room temperature.
7. 7
   Dust with ground Ceylon cinnamon and serve chilled or at room temperature.