The rice pudding It is one of the most popular versatile desserts in Spanish cuisine. It can be prepared in different pots or appliances: in a pressure cooker, in a Thermomix, in a Crock-pot or in a traditional oven with excellent results. Although our favorite recipe is still the classic one, in which a traditional pot, slow heat and regular movement do magic in the result.
Karlos Arguiñano knows this very well, and in his book A miWAY: the fundamental recipes of Spanish regional cuisine (Planeta, 2015) he teaches us how to prepare it in a very simple way. He also tells how at Casa Gerardo, in Prendes (Asturias) he ate one of the best rice puddings that he remembers. And it is that the Asturians handle this classic of traditional gastronomy like no one
The asturian recipe Rice pudding differs from the others for its creaminess, not in vain at Casa Gerardo this dessert is called “rice pudding cream”, and for the thin and crunchy layer of caramelized sugar that covers it.
The keys or tricks to achieve consistency and the result of the traditional Asturian restaurant are:
- Initially cook the rice in water.
- Use a mix of fresh whole milk and whipping cream.
- Add Butter at the end of cooking.
- Cool and, at the time of serving, sprinkle with a thin layer of sugar and caramelize with a torch.
Pour the milk into a large saucepan and add the rice and the cinnamon stick, along with a couple of pieces of lemon peel. We heat and, when it starts to boil, we cook the whole soft fire for about 50 minutes. We stir often so that it does not stick to the base and the rice slowly releases its starch.
Then add the sugar and cook for ten more minutes at the same temperature, that is, on low heat. We continue stirring to help the sugar dissolve and incorporate the rest of the ingredients.
We remove the cinnamon stick and distribute the rice pudding in bowls (or wherever we want to serve it). we let it be temper before sprinkling with a little ground cinnamon. When serving, decorate each bowl with fresh mint leaves (optional).
My way: The fundamental recipes of Spanish regional cuisine (Non-Fiction)
With what to accompany Karlos Arguiñano’s rice pudding
That of Arguiñano or any other, the rice pudding It is the perfect dessert for any meal. Always welcome at the table, if you like after-dinner coffee, you can serve it as a companion. If not, as is. So rich that it needs no frills to shine. It is enough and enough by itself.
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