Spanish Rice Pudding
Ingredients
- 1 LWhole milk (fresh)
- 200 gWhite rice (unwashed)
- 100 gWhite sugar (granulated)
- 1 pcCinnamon stick (whole)
- 1 pcCitrus limon (L.) Burm. f. (zest only)
- 20 gUnsalted butter (cold diced)
- 1 tspCinnamon powder (for garnish)
Method
A smooth and creamy rice that generously coats the spoon. The warm scent of infused cinnamon blends with a hint of lemon acidity for a melting dessert.
- 1
In a heavy-bottomed saucepan, pour the whole milk with the cinnamon stick and the lemon zest removed in strips. Bring to a simmer over medium heat. The milk should steam but not boil vigorously.
- 2
Add the white rice. Lower the heat to minimum. Stir regularly with a wooden spoon to release the starch. The rice should swell slowly until tender and the mixture becomes creamy.
- 3
When the rice is cooked, pour in the white sugar. Mix well for a few minutes. Add the cold butter to mount the preparation and obtain a shiny, bound texture.
Frequently asked questions
How do you get this dish right?
- Never wash the rice for this recipe: we need the starch to achieve that cream-like texture without adding eggs.
- If the rice absorbs all the milk while resting, add a splash of cold milk just before serving to loosen it up.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Place plastic wrap directly on the surface to prevent a dry skin from forming.
