Arroz con Leche with Gecko Caramel Liqueur

We started a riot with the whole scone débâcle - cream or jam first and that was just to get you warmed up. Now B&C are really going to get the household in a tizzy as you argue about how rice pudding of any variety from any nation should be served. Personally, I complete agree with the Spanish tradition - rice pudding served any other way than chilled is a travesty. My husband on the other hand would rather face a plater of scones served the wrong way than entertain the notion of cold rice pudding. Let the games begin...Rice is often the side and not the main- frequently ignored as a star ingredient all by itself. For this dish you will pull together the smoky flavours of paprika and sherry, the gooey delight that is mozzarella and top it with crunchy tortilla chips. This works really well as a starter, nibbles with drinks or as TV munchies.




  1. 900ml whole milk 

  2. 100ml Gecko Caramel Liqueur

  3. 1 medium cinnamon stick

  4. Lemon zest 

  5. Orange zest

  6. 125g short-grain rice (Spanish Calasparra or UK Pudding Rice)

  7. 100g caster sugar

  8. 1 teaspoon vanilla extract

  9. ½ teaspoon ground cinnamon

Serves 4

Preparation time:10 minutes  

Cooking Time: 55 minutes


  1. Remove the zest from the fruit with a fruit zester or potato peeler, be sure not to include any white pith.  

  2. Put the milk and cinnamon stick in a saucepan along with the lemon and orange zest. Bring to the boil, then take off the heat and put to one side.

  3. Leave for the flavours to infuse for 30 minutes. Strain and throw away the zest and cinnamon stick.

  4. Return the milk and heat through in the saucepan. Once simmering, add the rice.

  5. Cook on a low to medium heat. Stir the rice and milk regularly for 10 minutes so it does not start to stick or burn. 

  6. Add the sugar, vanilla extract and liqueur. Continue to cook, stirring regularly for a further 20 minutes.

  7. When the rice mixture has thickened and the grains are cooked (check if they are soft when squeezed between
    thumb and finger) then remove from the heat.

  8. Once the mixture has cooled, chill in the fridge.

  9. Serve chilled in small dishes dusted with cinnamon.​