Desserts
Spanish rice pudding
Creamy rice pudding slowly cooked in milk with lemon peel and cinnamon. Served cold, just like grandma’s.
- 55 min5 prep · 50 cook
- EasyDifficulty
- 280 kcalper serving
Ingredients
6 servings
- Short-grain rice150 g
- Whole milk1 l
- Sugar120 g
- Cinnamon stick1
- Lemon peel1
- Ground cinnamonto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Bring the milk to the boil with the cinnamon stick and lemon peel.
- 2
Add the rice and simmer over low heat, stirring often so it does not stick.
- 3
Stir in the sugar and cook a little longer until creamy.
- 4
Remove the cinnamon stick and lemon peel and let it cool.
- 5
Serve cold, dusted with ground cinnamon.
Tips and questions
- Which rice works best?
- A short, round grain such as bomba or pudding rice; it releases starch and makes it creamy. Don’t rinse it.
- Why did it get thick and stodgy?
- It keeps thickening as it cools, so take it off the heat while still quite loose. Stir in a splash of milk if it sets too firm.
- Can I make it dairy-free?
- Lactose-free milk works exactly the same. For a vegan version use oat or soy milk; it will be slightly less creamy.
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