AuthortapasonlineThis delicious rice pudding can be eaten hot as a dessert or chilled and served in small bowls or ramekins as an accompaniment to tapas. You will need a short-grained rice such as Bomba, Calasparra or Arborio. A vegan version can be made using coconut milk.
150 g Rice
1 litre Full-fat (whole) Milk
80 g White Sugar
1 Cinnamon Stick
2-4 small pieces Lemon or Orange Rindoptional
Pinch of Sea Salt
Cinnamon Powderto garnish
1
Place the rice, milk, cinnamon stick and citrus rind, if using, in a stock pot or casserole. Cook over a low heat, stirring occasionally so that it does not stick, for about forty minutes, or until the rice acquires the desired consistency.
2
Add the salt and the sugar, little by little, checking for sweetness, and continue to cook for another ten minutes.
3
Remove the cinnamon stick and citrus rind and serve sprinkled with cinnamon powder and a topping of your choice.
Ingredients
150 g Rice
1 litre Full-fat (whole) Milk
80 g White Sugar
1 Cinnamon Stick
2-4 small pieces Lemon or Orange Rindoptional
Pinch of Sea Salt
Cinnamon Powderto garnish
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