Best Rice Pudding With Sultanas Spain Recipes

SPANISH ARROZ CON LECHE RECIPE

Steps:

• Rinse the rice under cold water and then put it in a saucepan over a medium heat, just barely covered with water (you could also cover it with milk for even creamier arroz con leche).
• Add the cinnamon stick and lemon rind. Stir continually until all of the water is absorbed.
• Add milk about ½ cup at a time, stirring each time until all is absorbed. Continue adding up to the whole liter of milk, stirring continuously.
• When is seems creamy enough, taste to make sure the texture of the rice is correct. Some prefer it al dente and others like it very cooked (almost mushy).
• When it is to your liking, turn off the heat and add a pinch of salt and dash of cinnamon. Then, add the sugar a few tablespoons at a time until it is sweet enough for you. Enjoy warm or let cool.
• Sprinkle a bit more cinnamon on top to decorate!

RICE PUDDING WITH SULTANAS

Steps:

• Preheat the oven to 160C/140C Fan/Gas 2.
• Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea).
• In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas.
• Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin.
• To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam.

RICE PUDDING WITH SULTANAS (SPAIN)

Steps:

• Put sultanas in a bowl & cover them with the brandy, then allow them to sit & soak up some of the liquid, about 30 minutes.
• In a heavy sauce pan, combine rice, sugar, milk, the drops of vanilla & the cinnamon stick.
• When the milk STARTS to boil, turn heat to low & simmer slowly, about 10-15 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pan.
• When sultanas have soaked up some of the brandy, drain them & add the sultanas to the rice & milk mixture.
• Continue cooking for another 10-15 minutes, & once rice has cooked, remove pan from the heat & remove the cinnamon stick.
• Spoon into a serving bowl & let cool a bit before sprinkling a little ground cinnamon over the top & serving.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.