Asturian Rice Pudding

• 200g round rice
• 1.5L whole milk
• 100g sugar
• 1 cinnamon stick
• zest of 1 lemon
• ground cinnamon for sprinkling
• brown sugar for caramelizing (optional)

👨‍🍳 Step-by-step instructions

1. 1

   Combine the rice, milk, cinnamon stick, and lemon zest in a large saucepan.

2. 2

   Cook over very low heat, stirring every 5 minutes, for 50-60 minutes.

3. 3

   When the rice is creamy, add the sugar and cook for 5 minutes more.

4. 4

   Remove the cinnamon stick and lemon zest.

5. 5

   Divide into bowls. Sprinkle with ground cinnamon. Optionally, caramelize brown sugar with a blowtorch.

💡 Chef's tip

The heat should be as low as possible and you must stir frequently to prevent sticking. Patience is the secret ingredient.

📝 Our take

Asturian rice pudding is creamy in a way the recipe alone cannot explain: whole milk, butter, and time do something no substitute can replicate. The grain should be intact but tender, not mushy. And the burnt sugar layer on top—with a hot palette knife or blowtorch—elevates this into a different category altogether.

🍷 Wine & food pairing

Natural Asturian cider or an Italian Moscato d'Asti. The sweet-acidic sparkle pairs well with the cinnamon and cream.

Suggested wine: Natural Asturian cider or Asturian cider