Thanks to the Arabs, this dessert spread throughout the Iberian Peninsula. For those who don't know, the word 'arroz' comes from the Arabic word 'arruzz.'
In the regions of Catalonia and Valencia, there was a dish called 'Menjar Blanc,' whose traditional ingredient was almonds, with chicken breast, rice, and sugar as the base. However, this dessert was only found on the tables of the wealthy. It is believed that, as spices became more affordable, inventive cooks in the 17th century created arroz con leche as a simple dish, without extra ingredients, making it accessible to more humble people.
Some believe it originated in Asturias, but it seems it was actually in Andalusia, where arroz con leche was flavored with cinnamon, lemon or orange peel. Over time, the recipe spread throughout Spain. Perhaps it's the quality of Asturian milk, the choice of rice, or the final touch in cooking that makes Asturian arroz con leche a true delicacy for refined palates.
I've made the recipe I liked best, published by chef Alberto Chicote, and I really loved it. I recommend you try it.