Impossible to think of our favorite desserts and leave out the rice pudding. There are thousands of variants of recipes because in each house it is done in a different way. We we have recorded the tricks of Karlos Arguiñanobecause the experts say that it is the creamiest of all.
Karlos Arguiñano included in his cookbook My way: the fundamental recipes of Spanish regional cuisine the steps to get this delicacy of Spanish gastronomy in its Asturian versionthat super creamy that comes with a thin layer of crunchy caramelized sugar on top.
My way: The fundamental recipes of Spanish regional cuisine (Non-Fiction)
Let’s pour the milk into a saucepan along with the rice, the cinnamon stick and a little lemon peel. Once it starts to boil, lower the heat and leave it. cooking over low heat for 50 minutesstirring often to prevent sticking.
At the end of the 50 minutes, add the sugar and cook for another 10 minutes to dissolve completely. It is ready, remove the cinnamon stick and serve the rice pudding in bowls to cool down. Sprinkle ground cinnamon on top and decorate with mint leaves before serving.
Tricks to achieve the consistency of the Asturian version
From Direct to the Palate they state that if we want an extra creaminess and crispy touch of the Asturian version, it is best to cook the rice in water before making it in milk, use a mixture of fresh whole milk and whipping creamadd butter at the end of cooking and before serving put a layer of sugar and caramelize it with a blowtorch.
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And if all else fails we can always try make rice pudding in just 15 minutes with this express recipe Direct to the Palatewith which we can leave our guests amazed even if they are last minute and you did not have anything prepared.
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Photos | Direct to the Palate.