Desserts
Rice Pudding
Creamy Spanish-style rice pudding with a cinnamon stick, lemon peel and sugar, cooked slowly over low heat. Serves 6, ready in 80 minutes.
- Total time
- 80 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish
Ingredients
To cook the rice
For the rice pudding
Method
Prepare the ingredients
Measure 200 g short-grain rice, 500 ml water, 1 liter whole milk and 120 g sugar. Peel a strip of lemon zest with a vegetable peeler, without the white pith.
Boil the water with cinnamon and lemon
Put 500 ml water in a pot with 1 cinnamon stick, 1 strip of lemon peel and 1 pinch of salt, and boil for 5 minutes.
Cook the rice
Add 200 g rice and cook for 10 minutes over medium heat, stirring now and then, until it absorbs almost all the water.
Add the milk
Pour in 1 liter whole milk and bring to a gentle boil.
Cook over low heat
Lower the heat and cook for 35 minutes, stirring often so it does not stick, until the rice is tender and the mixture is creamy.
Sweeten
Add 120 g sugar and stir for 5 minutes, until it dissolves.
Remove the cinnamon and lemon and let it rest
Remove the cinnamon stick and the lemon peel, take the pot off the heat and let it rest for 10 minutes. It thickens as it cools.
Serve
Divide the rice pudding among bowls and sprinkle with ground cinnamon. Serve it warm or cold.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/6 of the recipe)
- Protein
- 7.6 g
- Carbohydrates
- 55 g
- Fat
- 5.8 g
- Sodium
- 74 mg
Estimate per serving. Short-grain rice is calculated with short-grain white rice as a reference value. All the milk is counted even though some water evaporates while cooking, so the value is approximate.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This rice pudding is made with short-grain rice, whole milk, sugar, a cinnamon stick and lemon peel. The rice first cooks in flavored water, then finishes in the milk over low heat, stirring.
It cooks 10 minutes in water and 35 minutes in the milk, and is sweetened at the end. It rests 10 minutes and is served with ground cinnamon, warm or cold. It serves 6.
Frequently asked questions
What rice is best for rice pudding?
Short-grain rice, such as bomba or paella rice: it releases starch and makes the pudding creamy.
Why is the rice cooked in water first?
So it softens without the milk scorching or curdling, and so it picks up the cinnamon and lemon.
How long does rice pudding last?
Up to 3 days covered in the fridge. It thickens as it cools, so you can loosen it with a little milk.
