Rice pudding

Rice pudding

Ingredients Rice with Asturian Milk (for 4-6 people):

4 glasses (1 liter) of whole milk
1/2 glass of round rice (about 100-125 grams)
1/2 glass of sugar (about 125-150 grams)
1/2 glass of water (125 ml)
1 piece of lemon peel
1/3 of a small spoonful with salt
25 grams unsalted butter
A small spoonful of anise

Elaboration Rice with Asturian Milk (for 4-6 people)

In a pot the milk is heated and in another pot the water is heated.
When the water is boiling, add the rice and stir well. Then the hot milk is added and removed again. Add the salt, butter and the piece of lemon peel.
Put on medium low heat, so that the milk does not boil. Let the milk evaporate little by little while the rice is cooked. Stir occasionally so that it does not stick to the bottom and burn.
Simmering will last about 2 hours. You should have a very creamy rice pudding
When the rice pudding is to your liking, the sugar is added, and if you like the anise added at this time, it is well removed and left 1 minute more to the fire. Serve in bowls.
Cinnamon is added or sugar can also be sprinkled on the surface of the rice pudding and burned with a cooking torch

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