Rice Pudding Recipe

The origin of the rice pudding recipe is considered to be Arab, and the first people to ‘rescue’ it were the Levantine and Catalan areas, although it has now spread throughout the whole of Spain. Rice pudding is prepared differently in various parts of Spain; in Asturias, for example, it is typical to add caramelized sugar, and this is the version we will make today. Are you ready to begin with this yummy rice pudding?


  • 250 g of round rice
  • 2,5 L of whole milk
  • 150 g of sugar
  • 1 spoonful of butter
  • 2 sticks of cinnamon
  • lemon peel
  • salt


    1. First, rinse the rice in cold water so as to make it less sticky and more loose.
    2. We put the rice in a saucepan, cover it with water with a little salt and boil it over medium heat until the water is consumed.
    3. In another pot, add the milk, cinnamon, and lemon peel. Once it starts to boil, lower the fire and remove the cinnamon and lemon peel.
    4. Once the water has evaporated, pour the milk until it covers the rice. Let it cook at a low heat for an hour and a half more or less, mixing continuously.
    5. Keep adding milk as the rice soaks it up. Repeat this step until the consistency is perfect.
    6. Once the rice is creamy, add the sugar and butter. Keep the fire low and mix without stopping so that the sugar does not stick to the bottom of the pot.
    7. We put the rice in a bowl and let it cool down. When serving, sprinkle a mixture of sugar and cinnamon powder and immediately burn it with a blowtorch.

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