Day 7 of the Royal Selangor Get Your Jelly On challenge and I am turning the sunshine on.
It has been a cold and rainy couple of days in Sydney and the best way to cheer oneself up was to tuck into some good old comfort food. The Spanish version of the humble rice pudding (or a Western version of the Asian sago pudding), known to locals as arroz con leche, is one of my favourite treats. This ‘rice with milk’ is simple to prepare, deliciously creamy and sweet with a mesmerising aroma of cinnamon and a hint of lemon zest.
On cold rainy nights I love to eat my arroz con leche warm. Leftovers can generally be chilled and I have been known to serve them with chunks of fresh mango for breakfast. The flavour combination is simply sensational! This time, however, my arroz con leche and mango chunks became the perfect candidate for the Nick Munro jelly mould and a jellified incarnation of the rice pudding which is also popular amongst many of the Asian cultures in its various incarnations.
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Lastly, I just wanted to say thank you to all my new followers and subscribers who have found me on Freshly Pressed yesterday. Welcome. I hope you enjoy the next few weeks of the challenge, the recipes and stories, and do your part for helping raise breast cancer awareness during Pink October too.
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Arroz con leche (rice pudding) and mango jelly
The basic arroz con leche pudding can be enjoyed hot and cold. Leftovers make a great breakfast. Feel free to use less sugar or if you like some stevia instead. You could also use orange peel instead of lemon.
For arroz con leche jelly layer:
- 1/2 cup white rice
- 2 cups milk // or dairy free substitute
- 50g white sugar
- 1/2 cinnamon quill
- 2 lemon zest peels, about 5cm long
- 1 tbsp gelatine
- 2 tbsp boiling water
For mango jelly layer:
- 1 ripe mango, cut into chunks
- 1/4 cup boiling water
- 1 tsp gelatine
To make arroz con leche layer: place rice, milk, cinnamon quill and lemon zest in a medium saucepan. Bring to a boil then simmer, stirring often, for about 20 minutes.
Add sugar and cook for a further 15 minutes, stirring regularly. While the pudding is still hot, remove cinnamon quill and lemon peel. Mix gelatine with a little hot water and add to the rice. mix everything together.
Spoon mixture into moulds leaving about 1cm of space for the mango layer. Allow the rice layer to chill in the fridge for about an hour.
To make the mango layer: mix gelatine with boiling water until it dissolves. Add mango chunks (and juices) and mix. Top the rice layer with the mango jelly, place in the fridge and chill for another couple of hours.
To serve: release jelly from the moulds and serve with some whipped cream, a sprinkling of cinnamon or just on its own.
Wow, so impressive! It seems I’ve been out of the jelly loop – Day 7, great work!
Feel free to check out the other posts and come back for more tomorrow!
Wow! Cinnamon and mango! I’m going to make this for dessert tonight!
Enjoy responsibly! *wink*
Great recipe, arroz con leche is my favourite sweet comfort food too. Now in a jelly. Brilliant!
It’s like an edible dunce cap! Seriously, it’s so pretty and tasty too.
Thanks guys, your comments always make me giggle! Dunce cap! LOL
This looks heavenly (and artistic!) and I bet it would taste even better!
It is by far one of my favourite flavour combinations!
That sounds so good!
This is beautiful. You are doing a great job!
Thank you Lois, I appreciate the feedback :-)
Yum! A delicious treat indeed, mangos in season now so perfect use of seasonal ingredients too.
Seasonality is the key to freshness and best flavour!
You are one of the bloggers who has managed to come up with the most unique recipes for the jelly mould (albeit your laksa dish was not as creative as your other dishes) and you are by far my favourite blogger for this jellyrific contest. Keep up the great work and unique creations!!!
Wow thank you! Keep that feedback coming or if you have any other ideas feel free to email them through! Your comment made my day!
I love arroz con leche. I can’t wait to try the twist. Thank you and keep up the good work. God bless
Thank you so much, blessings to you too :-)
i’ve tried rice pudding b4 and it just plain rice pudding with a choc ganache..but now looking at ur recipe..with mango and it jelly? wow..im amazed by it!!
Thank you, chocolate sounds good too, I have to say but mango is the way to go! Or strawberries..
What an awesome combination! Love the striking yellow of the mango jelly and the contrast against the white rice pudding. We wanted to do something like this but couldn’t find any mangoes in our local supermarket.
My flatmate is Spanish and she said that your arroz con leche has a very authentic sound to it with the cinnamon and lemon zest. I like the addition of mango thoug to make it a little more Aussie!
This looks and sounds lovely! What a clever cook you are! And wholesome too, LOL.
I can not wait to go home and try this. I love the presentation of this desert also it would defiantly make for interesting coments around the table.
Oh my god that looks amazing!!!
Great photos too
Love rice pudding. Its been a while since I had it, this post serves as a good reminder.
its sunny alright
It’s the first time in my life I’m tempted by a rice pudding (I am not a big fan actually). I love the way you have presented it in such a sunny, joyful way.
Oh wow, how did you get the cone to be soooooooo smooth. You know I never make rice pudding before.
I think it’s because there is plenty of moisture in it, it shapes nicely and becomes so smooth. You should try, warm or cold, really good. Add coconut milk for a more fancy flavour if you like.
That looks delicious! I found you on Freshly Pressed and will be ravenously following your blog! :-)
too bad it’s not coconut rice. Coconut rice with mango is one of my favorites.
wow, this one is really stunning.
That is a new twist on the arroz con leche my Abuela makes. Looks great! You are very talented and creative.
Thanks Roxana :-)
Lovely colours, would’ve never thought of making a rice pudding jelly!
I love your combination of flavors in this dish.
You continue to amaze me… this looks so beautiful. I bet it tastes ever better.
This looks beautiful and light paired with the mango, that mold is fantastic too for a lovely shape and presentation.
OBSESSED with rice pudding.
Wow, this looks amazing! I bet if I made it, it wouldn’t look half as good though lol!
Brings back memories, from when I was living in Mexico for a few years, as a kid. I was fascinated by the home made “arroz con leche” that was served there.
Also brings back memories from the Austin Farmer’s Market, where a woman selling Thai food, sold sticky rice with mango. Yum.
Mango is such a beautiful colour, you’re right about it being a burst of sunshine :) We could use it too, it’s been drizzling here on and off all day.
That´s one of my fave desserts! Mango jelly must be a very tasty addition!
It looks yummy!
nice. we have something like this at home, only not as sophisticated and we use coconut milk :)
Rice Pudding is my comfort dessert and what my mother use to make us as children. I have never put lemon peel in before. I guess it would complement the mango base quite well. :)
Delicious again….mango and rice pudding together. It’s something I’ll have to try soon!
Just the smell of rice pudding makes me feel like a kid again. Can I harp on about the photography again? Lol. Just beautiful, vibrant clean lines. Great looking dessert.