Classic Basque Rice Pudding
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!