CAMPO VIEJO CHRISTMAS RECIPES
CREAMY SPANISH RICE PUDDING
Soft and fresh with a tantalising finish, Tempranillo Blanco is a must-have for the festive season. At your next gathering, share a glass or two alongside this rich, sweet and creamy rice pudding. A Spanish favourite, this recipe features a touch of lemon flavour and brings festive cheer with roasted chestnuts and star anise. Served warm or cold, it’s the perfect companion for Tempranillo Blanco.
- 100g short-grain rice
- 800ml milk
- 200ml cream
- 100g sugar
- 1 piece star anise
- 100g chestnuts
- A pinch of lemon zest
- In a medium saucepan, bring the milk to a boil along with the cream, lemon zest and star anise.
- Reduce the heat to low and slowly add the rice. Cook for 20 minutes, stirring often. Add sugar and cook for a further 5 minutes.
- To roast the chestnuts, cut an ‘x’ on the chestnut shell. This prevents them from bursting in the oven. Place nuts on a lined baking tray and roast at 180 ºC (356 ºF) for 10 minutes. Peel and set aside.
- To serve, spoon rice pudding into bowls and serve alongside a glass of Tempranillo Blanco. Salud!