receta de arroz con leche con queso azul
Recipe of a rice pudding with blue cheese and extra virgin olive oil Arbequina&Co 03 - Castillo de Canena.


  • 180 g round rice
  • 1,5 l milk entire
  • 180 g sugar
  • Peel of 1 lemon
  • 1 varitawand cinnamon
  • 1/2 glass water
  • Roquefort cheese or blue
  • Extra virgin olive oil - Castillo de Canena Arbequina&Co


  • Put the rice and water in a casserole. Over low heat, let the rice cook a little, just for a few minutes.
  • When the rice has absorbed the water, add the milk, the lemon peel and the cinnamon stick.
  • Let it cook over low heat and stirring continuously, until the rice is well done, even that it looks like a cream if you like it better.
  • Once cooked, add the sugar and leave to simmer for another 5 minutes.
  • Remove the cinnamon stick and lemon peel.
  • Divide into individual bowls and let stand.
  • Chop the Roquefort cheese into small pieces and place on top of the rice.
  • We finish with a few drops of Castillo de Canena Arbequina&Co 03 olive oil.