Spanish Rice Pudding

• 200g round rice (Balilla type)
• 1 liter whole milk
• 200ml liquid cream
• 150g sugar
• Lemon peel (without white part)
• Cinnamon stick
• Powdered cinnamon for decoration

👨‍🍳 Step-by-step instructions

1. 1

   Put the milk and cream in a saucepan with the lemon peel and cinnamon stick. Heat until almost boiling.

2. 2

   Add the washed rice and cook over very low heat, stirring frequently for 35-40 minutes.

3. 3

   Add the sugar in the last 10 minutes. The rice should be very creamy (not thick when cold).

4. 4

   Remove the lemon peel and cinnamon. Pour into individual bowls.

5. 5

   Let cool to room temperature and then refrigerate. Sprinkle with powdered cinnamon before serving.

💡 Chef's tip

Use short-grain rice like Senia or Bomba, not long-grain. The starch from short-grain varieties is what gives that characteristic creaminess. Stir every 2–3 minutes and resist turning up the heat — patience here is non-negotiable.

📝 Our take

Spanish rice pudding stands apart from French or Italian versions thanks to one essential detail: cinnamon. The stick in the pot during cooking and the dusting over the top at the end define the character of the dessert. Round-grain rice, whole milk and patience at the stove are the only real secrets.

🍷 Wine & food pairing

A glass of cold Asturian natural cider, as served in many northern Spanish bars. Also works beautifully with a sweet Málaga Moscatel or a glass of Valencian Mistela.