Rice Pudding Recipe - Dessert and Spanish tradition
Rice pudding recipe is one of the desserts with the longest history and tradition of the Spanish cuisine. Do you want to learn how to prepare it and not be able to stop eating it? Well read this Spain from the cuisine article …
The origin of rice pudding may come from Asia, although in Spain it was quickly adopted, once rice was introduced to Spanish cuisine, by the Arabs. Without going into too much history, because I don’t want to bore you, it is true that it is a very traditional dessert of Asturian and Galician gastronomy.
If you want to know more about the origin of Spanish rice pudding, click on the following link (Rice pudding).
The first thing we are going to list are the ingredients, for 4 people, we need to make this incredible dessert from Spanish cuisine:
- Rice (Special desserts if possible)
- 1 l. Milk
- 70 g. Sugar (But you choose)
- 2 pieces of lemon rind
- 1 cinnamon stick
- 1/2 vanilla pod
- Cinnamon powder
Recipe Elaboration
Rice pudding is a recipe with very few ingredients and an apparently simple preparation. However, everyone knows that it takes some practice to get the right point for the rice, the amount of sugar, etc.
But this is the funniest part. We must practice making the recipe until it suits us. So we can enjoy this dessert, with friends, family or by ourselves, whenever we want.
Here, we are going to teach you how to make this wonderful recipe, following the tradition of Spanish cuisine.
Step 1: Aromatize the milk
The first step that we must carry out is to aromatize the milk where we will later cook the rice. For it, take a pot big enough to mix all the ingredients.
We pour the liter of milk, the 100-150 g. of rice, depending on the type of rice, the cinnamon stick and the half vanilla pod. We also add the pieces of lemon rind. And finally, we add the sugar. I have put an approximate amount, which is what I use. However, if you like it sweeter, you can add more sugar. Or if you like it less sweet, you can add less sugar.
We turn on the fire, with a medium intensity, until the milk begins to boil. During this time, we must constantly stir. This will prevent the rice from sticking and the milk from burning.
Step 2: Add the rice
When the milk begins to boil, we must lower the intensity of the fire to a gentle heat. In addition, at this time we will add the rice, which will cook slowly.
It is very important that the fire is low, because otherwise the milk will begin to boil and will come out of the pot. Also, with the strong fire, the milk itself will burn and the rice will stick.
If this happens, it’s best to start over, as the recipe will have spoiled.
Therefore, we keep the fire low, enough so that it provides heat, but the milk does not boil. And very important too, we must not leave the pot, but we must be stirring the rice and milk every 5 minutes. Although if I’m honest, when I prepare it, I’m stirring every 1-2 minutes.
Depending on the amount of rice and milk, the cooking time will vary. But if you use my measurements, I use approximately 45-50 minutes.
Step 3: Watch out for rice and milk
As we have mentioned, this is the most delicate moment, since the milk and rice can burn, spoiling the recipe.
Therefore, it is time to watch our pot. We must check that the rice does not stick to the pot, and we must check that the amount of milk is sufficient to continue with the recipe.
Everything also depends on how liquid or creamy you like rice pudding. If necessary, you can add milk, so that it does not stay dry. Remember that when you turn off the heat and you have finished the recipe, the rice will absorb a little more milk, so you must check that there is enough milk.
Step 4: Taste the point of the rice pudding recipe
When about 45-50 minutes have passed, we must taste the rice. We must check that the rice is a little less cooked than its point, since after turning off the heat, it will continue to cook for a while, since it maintains a lot of heat.
In addition, we must check the point of sweetness that the rice pudding has. If we like it sweeter, it’s time to add sugar.
When we have reached the desired point, turn off the heat and remove it from the pot as soon as possible, to try to cool the rice and stop cooking as soon as possible. To do this, we must remove the lemon rinds, the vanilla pod and the cinnamon stick.
Once this is done, we can pour the rice pudding into small unitary bowls, which are the ones that we will later serve to each person who is going to enjoy this great dessert of Spanish cuisine.
Step 5: Finish the Rice Pudding Recipe
Rice pudding can be eaten fresh from the pot, but it is much tastier (in my opinion), when it has spent some time in the fridge and all the flavors have been better integrated.
Therefore, my recommendation is that you put the individual containers in the fridge and let them cool for at least 2-3 hours, in order to serve them cold.
Bon Appetite !!!
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