Few desserts are as traditional and tasty as rice pudding, but the reality is that we can sometimes give it a more creative touch with small gestures. This is what the three-Michelin-star chef Dabiz Muñoz proposes on his Instagram account for get the creamiest and most distinct rice pudding.
It is not the first time that we have seen a great chef make a rice pudding, since in the Asturian restaurant Casa Gerardo (two Michelin stars) is one of its star dishes and we have also seen Dani García’s recommendations for making this type of dessert.
The key, as the Madrid chef revealed on his Instagram account, is in almost bring rice pudding to the point of Italian risottowhich will make it much more creamy and caramelized than if we simply cooked the rice in milk.
In this case, Muñoz makes a slightly Indian rice pudding using certain spices that perhaps give us a bit of reluctance. In any case, they work quite well with rice in both savory and sweet recipes. In any case, if you want you can continue betting on the more traditional forms of infuse the rice pudding such as lemon rind, orange rind, cinnamon or vanilla.
Among the rare ingredients that Dabiz Muñoz uses, we must quote coconut milk (which he adds in equal parts to fresh semi-skimmed milk), cardamom pods (a dozen), several saffron threads and then the topping he makes with strawberries marinated in vinegar and puffed rice.
In this recipe for six people, Muñoz uses 750 cl of fresh milk and 750 cl of coconut milk, which he puts together in a casserole and gives them a first boil. When she gets it, she pulls them back and away from her. In the same casserole, she sautés the diced lime and lemon peel and the cardamom pods with butter, where she then lightly cooks the bomba rice (150 grams).
Magefesa Dolomiti – 20cm saucepan with glass lid. Charcoal gray exterior. Reinforced two-layer marble effect non-stick, suitable for all types of cookers, especially induction. 50% energy savings.
When the rice is slightly pearly, start adding the warm milk mixture to little scoops, as the rice absorbs it, and stir as if it were a risotto. time when also add the saffron threads.
All this is cooked over low heat for an hour and a quarter, waiting for the rice to be whole and done, but with bite, as happens with a risotto. After that time, Muñoz adds 75 grams of sugaralready with the fire turned off, and several butter nuts, to give more texture to this half Italian and half Indian rice pudding that is easy to replicate at home.
Images | Instagram Dabiz Muñoz
In DAP | These are the three ingredients that Dabiz Muñoz uses to improve potatoes to importance
In DAP | How to avoid adding oil when cooking pasta as advised by Dabiz Muñoz
