Name: Spanish rice pudding
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 1 litre milk (4 cups); 1 vanilla bean, split and seeds scraped; 1 cinnamon quill; 1 lemon, finely grated rind only; 200 gm short-grain rice; 150 gm white sugar (2/3 cup); 120 gm butter, coarsely chopped; 6 egg yolks; To serve: ground cinnamon

Spanish rice pudding

Our take on the Spanish arroz con leche, a creamy rice pudding whipped through with egg yolks.

Serves 6

Prep

Cook

30M

Total

35M

Ingredients

1 litre milk (4 cups)

1 vanilla bean, split and seeds scraped

1 cinnamon quill

1 lemon, finely grated rind only

200 gm short-grain rice

150 gm white sugar (2/3 cup)

120 gm butter, coarsely chopped

6 egg yolks

To serve: ground cinnamon

Method

Main

1.Combine milk, vanilla bean and seeds, cinnamon quill and lemon rind in a saucepan and bring to the boil over low heat to infuse. Remove and discard vanilla bean and cinnamon quill, add rice and stir to combine. Simmer for 20 minutes or until rice is tender, then stir through sugar and butter. Stir through egg yolks and cook over low heat for 5-10 minutes or until mixture has thickened. Divide among warmed serving dishes, scatter with cinnamon and serve immediately.

Styling by Rodney Dunn

Styling by Lynsey Fryers