Not only is rice pudding a historically significant dish in Spain, but it’s delicious too, says Dani García. A good test of your technical skills in the kitchen, it’s made up of milk, cream, vanilla and rice and makes for the perfect winter warmer.
Ingredients: serves six people
- 1 litre whole milk
- 300ml double cream
- 2 vanilla pods, seeds scraped
- 250g pudding rice
- 130g caster sugar, plus extra for the top
- 450g unsalted butter, cold and cubed
Method
- Combine the milk, cream and vanilla seeds in a pan and simmer over a medium heat. Stir regularly.
- Put the rice in a separate pan and pour over a third of the milk mixture. Cook over a medium heat, stirring constantly until the mixture has been completely absorbed. Repeat the process two more times until the rice is cooked and is a little creamy (pudding rice takes a long time to cook, so this will take more than an hour).
- Add the sugar and butter, and cook for another five to ten minutes.
- Divide between large sharing ramekins or individual-sized ones. Place on a tray and chill until completely cold.
- Cover each of the surfaces with a thin layer of extra sugar and use a blowtorch or grill to caramelise the tops.
Three-Michelin-starred Spanish chef Dani García oversees the restaurant groups BiBo (with branches in London, Marbella, Madrid, Tarifa and Doha, New York), Lobito de Mar, Leña and the digital brand La Gran Familia Mediterránea.
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