Asturian rice pudding is the most beloved dessert of northern Spanish cuisine. Creamy, aromatic and comforting, it is cooked over very low heat so that the rice releases all its starch and the milk integrates into a silky cream. The cinnamon and burnt sugar on top are the signature of the original.
Mediterranean
Grandma's rice pudding in the Asturian style
Creamy Asturian rice pudding with cinnamon and lemon. The traditional Spanish recipe of a lifetime, comforting and simple.
- Spain
- MAIN COURSES
- Light
- Low fat
- easy
10 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 8 g
- Fiber 0.5 g
- Carbohydrates 58 g
- Fat 6 g
- Sodium 90 mg
Story behind the dish
Preparation
Grandma's rice pudding in Asturian style is a preparation from Spain with easy difficulty. Reserve about 70 minutes in total (10 for mise en place and preparation, 60 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of round grain rice.
- Have ready: 1 liter of whole milk.
- Have ready: 500 ml of water.
- Have ready: 150 g of sugar.
- Have ready: 1 cinnamon stick.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Boil the water; add the rice and cook 5 min
Boil the water; add the rice and cook 5 min. Drain. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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In a thick bottom casserole
In a heavy-bottomed saucepan, heat the milk with the cinnamon stick and lemon peel. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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when it boils
When it boils, add the drained rice. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook over very low heat for 45-50 minutes, stirring frequently.
Cook over very low heat for 45-50 minutes, stirring frequently. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the sugar the last 10 minutes of cooking
Add the sugar the last 10 minutes of cooking. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove the cinnamon and lemon peel
Remove the cinnamon and lemon peel. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve in individual bowls; sprinkle with cinnamon
Serve in individual bowls; sprinkle with cinnamon. You can burn the sugar on top with a blowtorch. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- Test for salt and seasoning before plating: the final balance is adjusted at the last moment.
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