Spanish rice pudding

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Pour 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.
  2. Step 2

    Put 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.
  3. Step 3

    Add the sugar and butter, and cook for another 5-10 mins.
  4. Step 4

    Divide between large sharing ramekins, or individual-sized ones, and chill until completely cold.
  5. Step 5

    Cover each of the surfaces with a thin layer of extra sugar and use a blowtorch or grill to caramelise the tops.