Rice Pudding

Time Time: 2 hours – 2 hours 30 minutes (cooked in the traditional way over a low heat, stirring continuously).

Recipe courtesy of the restaurant El Llar de Viri (Candamo).

Place the water, cinnamon sticks, lemon zest, salt and rice in a saucepan. Cook over a low heat, stirring frequently, until the rice has absorbed almost all the water.
Heat the milk in a separate pan, taking care not to let it boil too vigorously. Add about half of it to the rice and continue cooking over a low heat, stirring to prevent it from sticking.
As the rice absorbs the milk and thickens, gradually add the rest of the hot milk, stirring constantly. Continue to cook gently for a long time so that the rice releases its starch and takes on a creamy texture.
When the rice is tender and the mixture has a thick, creamy consistency, stir in the butter and sugar. Stir very carefully, as at this stage it is more likely to stick to the bottom of the saucepan.
Turn off the heat and remove the cinnamon sticks and lemon zest. Leave to rest, stirring occasionally to prevent a thick skin from forming on the surface.
For the traditional Asturian presentation, divide the rice pudding between a serving dish or individual bowls and leave to cool. Sprinkle the surface with a thin layer of sugar and caramelise it using the traditional kitchen hook, which has been heated beforehand, until you achieve a golden, slightly crunchy layer of caramel. This finishing touch, known as ‘arroz con leche requemado’ (caramelised rice pudding), is one of the hallmarks of Asturian confectionery. Alternatively, it can be served simply sprinkled with ground cinnamon.

Tip: always use the same brand of rice and milk to better control cooking times and achieve a creamy, consistent texture.