Rice pudding is the dessert par excellence of homes throughout Spain and Latin America. There are more modern recipes to which cream is added, to make it creamier. However, traditional rice pudding is already a very creamy dessert in itself, so according to the chef from Vitoria, Gorka Barredo, it is not necessary to add any additives that increase its creaminess. To achieve this creaminess, we will use the same rice starch, which will function as an ingredient binding.
Ingredients:
-100g round rice
-1l whole milk
-1 piece of lemon and orange peel
-1 cinnamon stick
cinnamon powder
-70g of sugar
-10g butter
Preparation:
1.- In a pot or casserole, we put the milk, rice, citrus peels and cinnamon stick. Heat over medium heat while stirring constantly.
2.- When it is hot, but it does not boil, because the milk after 95-100ºC burns and takes a very unpleasant aftertaste, let it cook. We stir every five minutes, to make sure that the rice pudding does not stick and to release the starch. This will make us creamier. Remember that it should not boil in strong gusts at any time
3.- After about 45 minutes, when the grain is almost done - remember to stir every 5 minutes - add the sugar. Let cook 10 minutes more, until the rice now yes, it is very soft
4.- Turn off the heat and add the butter. Remove the peels and cinnamon sticks and mix well. We let temper. Keep mixing from time to time while you let it temper, so that it does not leave scab on the surface
5.- When you have tempered something, we put the rice pudding in individual bowls. You can decorate with a piece of the cinnamon stick you used to infuse. Sprinkle some ground cinnamon on top, to give the final touch
Rice pudding is a recipe of the most traditional cuisine. Easy to make, cheap and very nutritious, with milk proteins and carbohydrates.
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