How to make Asturian style rice pudding.
Rice pudding recipe is one of the traditional dessert recipes that I really wanted, one of the most traditional desserts in Asturian cuisine
On any desktop in an Asturian house, you can find three or four different desserts to make a perfect desktop.
Accompanied by liqueurs from the area, we will find rice pudding, casadielles, delicious frixuelos or muscovitas perfect for coffee.
They are as important as the food that we will find on the table, the great protagonists of the most traditional Asturian pastries.
A rice pudding prepared with a special rice to withstand that slow, slow and unhurried cooking and stirring with a wooden spoon makes the milk fatten little by little and the rice is perfect. For this dessert we trust the special rice desserts that always give us such a good result.
For me the best rice pudding is the one made with patience and a fresh cow’s milk. The result, a creamy rice pudding in which the grain is somewhat loose in a cream flavored with cinnamon and lemon and that the next day was even better.
The finish as they do in Asturias seems to me a great success, with that caramelization of sugar and cinnamon that is a hoot.
An Asturian recipe unlike the one I knew is creaminess and sugar and cinnamon burn.
Ingredients for Rice pudding recipe
- 200 g of rice special desserts SOS
- 200 ml of water
- 2.5 l of whole milk (if you find raw cow’s milk better)
- 1 large lemon
- 1 large cinnamon stick
- 150 g of white sugar
- 1 pinch of generous salt
- To decorate and make the final burnt: 100 g of sugar
- 10 g cinnamon powder
Initial preparation of rice pudding
- The first step is to prepare the ingredients with which we are going to flavor the milk.
- We wash the lemon very well and peel its skin in a fine way, without much white that then makes the dessert bitter.
- We also need a stick of cinnamon stick, the largest you can find.
- Heat the two liters of milk over medium heat almost to the boiling point. We lower the temperature and remove from the heat.
- Add the lemon peel and finally the cinnamon stick. We leave everything to rest for 5 minutes (infusing the milk).
- In another casserole we put the rice with the water and a pinch of salt and bring it to a boil.
- Salt is important because it gives it a very important touch, almost the fundamental secret for it to be a real rice pudding.
- As soon as the rice has sucked all the water we remove. Think that we have added little water and the rice will still be a little hard, with this process we managed to save almost half an hour.
- My Asturian friend Carlos Noceda continues in his recipe adding previously infused milk to that casserole. Although my mother told me that it was best to put it in the milk pot. And always boil the rice at a very low temperature.
- So following my mother’s advice of 10 points of temperature of my induction hob I have had it at 3 at all times.
- Stirring every 10 minutes so that it does not stick to the casserole and that the flavors mix well.
- The process of evaporation of the milk and that the rice releases the remaining starch will take an hour or so.
- When we have reached that point we add the half liter of milk that we have reserved.
- We continue with the low temperature another hour, always stirring to achieve that desired point of creaminess.
- When we get the rice to be creamy, keeping in mind that when it cools it will get a little fat. Add the sugar (I have used a small amount because with the burned it is quite sweet and so it can be countered).
- We always add the sugar at the end so that it does not stick, it will also fatten the cream a little.
- For the presentation we fill some cool casseroles or bowls that you have at home. We let them rest for 15 minutes.