Spanish rice pudding

This is a classic Spanish dish from Asturias in the north of Spain.  It has a light citrus and spicy flavour, is sweetish and is typical of what one would expect from Spain.  Unusually, this version has a crispy caramel topping (like a crème brûlée).  It can be served warm or cold.  Exquisite.

Preparation Time: 10 Mins

Cooking Time: 35 Mins

Total Time: 75 Mins

Ingredients

For 4 servings…

1 l                  Milk          

½ stick            Cinnamon  

1                    Vanilla pod  - seeds removed    

1                    Lemon  - zest of, cut into fine strips        

100 gms           Rice  - short grain     

110 gms           Sugar  - granulated   

30 gms            Butter       

For the coating

1 tbs               Sugar  - caster        

Method

Pour the milk into a pan and add the cinnamon stick, vanilla pod and the lemon zest.  Place over a medium to high heat and bring to the boil - stirring a few times as it heats up to stop the bottom burning.

As the milk starts to bubble and rise up, add the rice and give it a good stir.  Allow it to simmer for 20 minutes - stirring continuously.  Then stir in the sugar and cook for a further 10 minutes.

Remove from the heat and add the butter - keep stirring so that the butter emulsifies as it melts.  Take out and discard the lemon zest, the cinnamon stick and vanilla pod and allow it to cool - stirring every 30 minutes or so.

Variations

Instead of the caramel topping, it can be served with a sprinkling of cinnamon.

Wine recommendations

Normally a sweet wine.

Conventional

     Monbazillac

Interesting

     Jurançon doux

     Muscat de Beaumes-de-Venise

Adventurous

     Crémant de Loire

     Moscatel Sherry