Advent Calendar Cookbook—Day 13: Spanish Rice Pudding (Karlos Arguiñano)
Recipe submitted by Laurie Ortiz Rivera, Social Sciences Librarian
- 1.25 liters of milk.
- 115 g paella rice.
- 75 g sugar.
- 2 slivers of lemon zest.
- 2 slivers of orange zest.
- 1 cinnamon stick.
- 1/2 vanilla pod.
- Powdered cinnamon (optional).
- Put all the ingredients except the sugar and powdered cinnamon in a heavy pan. Bring to a simmer, then cook over a low heat, stirring every 5 minutes or so to stop it sticking. It will take 45 minutes or so to reach the correct creamy consistency — you’ll need to stir more frequently towards the end.
- Once it’s done, stir in the sugar and cook for five minutes more. If serving Spanish style, allow to cool, and serve sprinkled with powdered cinnamon. Otherwise, eat it however you like…feel free to garnish with jam, maple syrup, or brown sugar.
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