Spanish rice pudding
- Preparation and cooking time
- Prep:
- Cook:
- + chilling
- Easy
- Serves 6 - 8
Ingredients
- 1 litre whole milk
- 300ml double cream
- 2 vanilla pods, seeds scraped
- 250g pudding rice
- 130g caster sugar, plus extra to top
- 45g unsalted butter, cold, cubed
Method
- STEP 1
Pour the milk, cream and vanilla seeds (keep the pods for another recipe) into a pan and put over a medium heat. Bring to a simmer, stirring regularly.
- STEP 2
Put the rice in a separate pan and pour over a third of the milk mixture. Cook over a medium heat, stirring all the time, until completely absorbed. Repeat the process two more times until the rice is cooked and is a little creamy – pudding rice takes a long time to cook, so this will take over an hour.
- STEP 3
Add the sugar and butter, and cook for another 5-10 mins.
- STEP 4
Divide between large sharing ramekins, or individual-sized ones, and chill until completely cold.
- STEP 5
Cover each of the surfaces with a thin layer of extra sugar and use a blowtorch or grill to caramelise the tops.