Andrei Jach

December 20, 2021

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.

INGREDIENTS

Units: Metric | Imperial(US)
  • 100g 100gshort-grain rice
  • 800ml 800ml milk
  • 200ml 200ml cream
  • 100g 100g sugar
  • 1 1piece star anise
  • 100g 100g chestnuts
  • A pinch of lemon zest

METHOD

1
In a medium saucepan, bring the milk to a boil along with the cream, lemon zest and star anise.
2
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.
3
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.
4
That’s it! Serve on its own, or on top To serve, spoon rice pudding into bowls and serve alongside a glass of Tempranillo Blanco. Salud!fried bread with tapas.

Wine Match

Garnacha

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