GERD Friendly Arroz Con Leche
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Learn more →Ingredients
6 servings
- 4 cups whole milk
- 1 cup water
- ¾ cup medium-grain white rice, uncooked
- 1 cinnamon stick
- 1 strip lemon zest (about 3 inches), peeled with a vegetable peeler
Ingredient noteThis recipe uses the peel rather than the juice, and peel has very little of the acid that brings on reflux. The small amount here is likely fine for most people with GERD. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
- ½ cup sugar
- ¼ tsp salt
- ½ tsp vanilla extract
For serving
- ¼ tsp ground cinnamon, for serving
Instructions
- 1
Combine the water, rice, cinnamon stick, and lemon zest strip in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the water is almost fully absorbed, about 8–10 minutes.
- 2
Pour in 3 cups of the milk, add the salt, and increase the heat to medium. Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring frequently with a wooden spoon or silicone spatula, until the mixture thickens and the rice is very tender, about 25–30 minutes. Adjust the heat as needed to maintain a steady, gentle bubble — do not let it boil hard.
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