Spanish rice pudding

Name: Spanish rice pudding
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Cuisine: Spain
Ingredients: 150 g Short-grain rice; 1 l Whole milk; 120 g Sugar; 1 Cinnamon stick; 1 Lemon peel; Ground cinnamon (to taste)

Creamy rice pudding slowly cooked in milk with lemon peel and cinnamon. Served cold, just like grandma’s.

55 min5 prep · 50 cook
EasyDifficulty
280 kcalper serving

Ingredients

6 servings

Short-grain rice150 g
Whole milk1 l
Sugar120 g
Cinnamon stick1
Lemon peel1
Ground cinnamonto taste

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Steps

1
Bring the milk to the boil with the cinnamon stick and lemon peel.
2
Add the rice and simmer over low heat, stirring often so it does not stick.
3
Stir in the sugar and cook a little longer until creamy.
4
Remove the cinnamon stick and lemon peel and let it cool.
5
Serve cold, dusted with ground cinnamon.

Tips and questions

Which rice works best?: A short, round grain such as bomba or pudding rice; it releases starch and makes it creamy. Don’t rinse it.
Why did it get thick and stodgy?: It keeps thickening as it cools, so take it off the heat while still quite loose. Stir in a splash of milk if it sets too firm.
Can I make it dairy-free?: Lactose-free milk works exactly the same. For a vegan version use oat or soy milk; it will be slightly less creamy.

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Spanish rice pudding

Ingredients

Steps

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