For those hot summer days, the idea of cooking a typical pudding is enough to bring on a hot flush. Luckily this Spanish rice pudding is made with a little slow cooking and once done is kept in the fridge until you’re ready to tuck in!
This refreshing take on rice pudding is flavoured with lemon and cinnamon and sweetened with a little sugar. It’s a dessert that I loved when my father in law made it for the first time.
If you would like to have a go at making it yourself, here’s the recipe:
Ingredients (serves 2):
1.5 litres of milk
100g pudding rice
The rind of half an unwaxed lemon
1 cinnamon stick
75g caster sugar (or more to taste)
A knob of unsalted butter
- Put your rice into a sieve and rinse through until the water runs clear to remove starch. Leave to the side while you prepare the milk.
- In a non-stick pan on a medium heat, dissolve the sugar in the milk with the lemon and cinnamon so that they infuse at the same time.
- Just before the milk reaches boiling point, add your rice and reduce the temperature to very low. You just want it to slightly simmer now. And add the butter so that it melts in slowly.
*optional – you can remove the lemon and cinnamon just before you add the rice if you don’t want to fish these out later. I personally prefer to leave them in!
- Leave your rice to simmer for 30-40 minutes. Stirring occasionally to avoid it sticking to the bottom.
- Once cooked, the rice should be softened with the milk having formed a saucy consistency. Take from the heat and allow to cool.
- After the pudding has cooled. Pour into serving dishes and place in the fridge to chill until you’re ready to eat!
You can then, if you haven’t already, remove the rind and cinnamon stick. Sprinkle with ground cinnamon or nutmeg to serve or anything else that takes your fancy!
I hope you enjoy this recipe!