Spanish Creamy Rice
This may not seem much of a recipe on paper, but it's subtle sweet spice flavour and hints of oranges and rose water make it quite exceptional. Remember to keep the heat low to ensure the pudding stays creamy.
Prep time 10 minutes
Cook time 25 minutes
- 250g medium grain rice (Spanish calasparra or Australian calrose rice)
- 1 litre milk
- small piece of cinnamon stick
- small piece of vanilla pod, split
- 3 strips orange rind
- 150ml cream
- 6 Tbsp caster sugar
- 1 Tbsp rose water
- slivered oranges, ground cinnamon (or ground cinnamon sugar) to garnish, optional
Put the rice in a saucepan, cover with cold water and bring to the boil, stirring often. Drain.
Return rice to a clean pan and add the cinnamon stick, vanilla pod, orange rind and milk. Bring to a gentle boil, then immediately turn the heat down and simmer very gently for about 20 minutes, or until the rice is tender, stirring often; the pudding should be wonderfully creamy.
Remove the cinnamon stick and vanilla pod and blend in the sugar, cream and rose water. Spoon into serving bowls and garnish with orange, if using. Serve hot or warmish.