This Spanish rice pudding offers a rich, creamy texture with a delightful balance of sweet and aromatic flavours. Finished with a drizzle of vincotto, the pudding has depth, making each bite indulgently smooth and comforting.
Serves 8
1 cup (250ml) water
Pinch of Kiam saffron tips
1 cup (200g) El Socarrat paella rice
Rind of 1 lemon, pared
¼ tsp Sal de Añana spring salt
3 cups (750ml) full fat milk
⅓ cup Tabletop muscatels, roughly chopped
⅓ cup (70g) caster sugar
1 tsp Heilala vanilla extract
¼ cup Pinoli pine nuts, toasted
Vincotto Calogiuri
Add the water and saffron to a medium, heavy based saucepan and bring to the boil to infuse the saffron. Stir in the rice, lemon rind, salt and 1 cup milk. Bring to the boil, then turn down the heat to medium and cook for 10 minutes, stirring often, until liquid is mostly absorbed.
Remove the lemon rind. Stir in the remaining milk and the muscatels and turn down the heat to low. Cook for 10-15 minutes, stirring often so the rice doesn't stick to the pan, until the pudding thickens and the rice is cooked through.
When the rice is done, turn off the heat and add the sugar and vanilla extract. Serve warm or cold, garnished with pine nuts and drizzled with vincotto.
Recipe by Julie Le Clerc
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