While the origin of rice pudding is arabic, the first in “resurfacing” it were the catalans, in the north of Spain. Rice pudding is prepared differently in various parts of Spain; in Asturias, for example, it is typical to add glazed sugar, and this is the version we will make today. Are you ready to begin with this yummy rice pudding?
250 g of round rice
2,5 L of whole milk
150 g of sugar
1 spoonful of butter
2 sticks of cinnamon
First, rinse the rice in cold water so as to make it less sticky and more loose.
In a pot, boil water, and then add rice. Add a pinch of salt. Let the rice soak up the water.
In another pot, add the milk, cinnamon, and lemon peel. Once it starts to boil, lower the fire and remove the cinnamon and lemon peel.
Once the water has evaporated, pour the milk until it covers the rice. Let it cook at a low fire for an hour and a half more or less, mixing continuously.
Keep adding milk as the rice soaks it up. Repeat this step until the consistency is perfect.
Once the rice is creamy, add the sugar and butter. Keep the fire low and mix without stopping so that the sugar does not stick to the bottom of the pot.
Rinse the rice in a strainer and let it cool. When serving, sprinkle sugar and cinnamon over it, and immediately fire it.
What did you think of the recipe? Let us know in the comment section!
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