Classic Basque Rice Pudding
Photography Tim Clinch.
This is the perfect opportunity to do nothing else but pay attention to what you are doing for 45 whole minutes! The simplicity of this classic dessert is enhanced by the care you give it. Fresh milk, good rice and the flavors of citrus and cinnamon are slightly sweetened and thickened by the slow cooking. The creamy, comforting results are delicious warm or at room temperature.
INGREDIENTS
1 litre whole milk
2/3 cup short grain risotto rice e.g. Arborio – do not rinse!
1⁄2 cup sugar
zest of one orange zest of one lemon 1 cinnamon stick
METHOD
In a heavy bottomed saucepan, bring all the ingredients slowly to a boil over a medium heat. Now, reduce the heat so that the rice is just simmering. And stir often. Remove the zests after 20-30 minutes to keep them getting bitter. You’ll question the small amount of rice to milk, but it will thicken in approximately 45 minutes. It’s worth it! Remove the cinnamon stick and dust with additional cinnamon before serving.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.