Spanish rice pudding
A cross between crema catalana and a rice pudding, this comforting Spanish dessert has a satisfyingly crunchy caramelised topping. It would go down a storm at a dinner party or family meal
- Serves: 8 persons
- 1litre whole milk
- 300ml double cream
- 2vanilla pods, seeds scraped
- 250g pudding rice
- 130g caster sugar, plus extra to top
- 450g unsalted butter, cold, cubed
Step 1Pour the milk, cream and vanilla seeds (keep the pods for another recipe) into a pan and put over a medium heat. Bring to a simmer, stirring regularly.
Step 2Put the rice in a separate pan and pour over a third of the milk mixture. Cook over a medium heat, stirring all the time, until completely absorbed. Repeat the process two more times until the rice is cooked and is a little creamy – pudding rice takes a long time to cook, so this will take over an hour.
Step 3Add the sugar and butter, and cook for another 5-10 mins.
Step 4Divide between large sharing ramekins, or individual-sized ones, and chill until completely cold.
Step 5Cover each of the surfaces with a thin layer of extra sugar and use a blowtorch or grill to caramelise the tops.