Rice pudding

This recipe mixes a traditional Spanish recipe (Arroz con leche) with the technique that you need to make risotto. The result is what has become one of the most flavourful rice pudding I have ever tasted, I hope you enjoy it as much as I did. Beware, the recipe is for one portion, although it is quite heavy.


  • 50 g risotto rice
  • 50 g sugar
  • 400 ml milk (I used full)
  • Lemon zest
  • Cinnamon stick
  • 25 g butter
  • Extra water or milk if necessary


  1. Put the milk in a pan and start heating it at 80Cº-90Cº
  2. Add a stick of cinnamon and lemon zest.
  3. Heat for 5 minutes, stir frequently.
  4. Add the butter in a another pan. Ideally, lower the fire of the pan with the milk so it stays hot. In our case we put the pan aside and start heating the butter. 
  5. Toast the butter by heating it up to 155Cº. The smell will change and it will turn brown. Don’t let it go higher or it will burn. 
  6. Toast the rice. If you want it crunchy you can add it straight away. If you want it soft let the pan cool down till 100Cº-120Cº.
  7. Add a couple of spoons of liquid and stir until it evaporates. Repeat until you use all of your milk. This will take 20 minutes at least. 
  8. Taste often to check if the rice is cooked and the texture. Add extra water if it is not cooked or you want it more liquid. 
  9. Plate and enjoy.

It might seem a lot of work for just a rice pudding, however, if you taste and smell it you will fall in love as much as we did. I hope you give it a try this hollidays!

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