GERD Friendly Cinnamon Arroz Con Leche
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 4 cups whole milk
- 1 cup water
- ½ cup long-grain white rice, rinsed
- 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.
- ⅓ cup granulated sugar
- ¼ tsp salt
- ½ tsp vanilla extract
For serving
- ½ tsp ground cinnamon, for serving
Instructions
- 1
Combine the water, rinsed 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 mostly absorbed and the rice is beginning to soften, about 8–10 minutes.
- 2
Pour in the whole milk, add the salt, and increase the heat to medium, stirring to combine. Once the mixture reaches a gentle simmer, reduce the heat to medium-low and cook uncovered, stirring frequently with a wooden spoon or silicone spatula, until the pudding is thick enough to coat the back of the spoon and a finger drawn through leaves a slow-closing line, about 30–35 minutes. Adjust the heat as needed to maintain a gentle bubble — do not let it boil hard.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!