“Mouthwatering Spanish Creamy Rice Pudding – A Symphony of Melt-in-Your-Mouth Textures”

Allergens

Dairy, Wheat (Gluten)

Ingredients

• 1 cup Arborio rice
• 3 cups whole milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cinnamon stick
• 1/4 teaspoon nutmeg, freshly grated
• 1/2 cup raisins
• 1/2 cup heavy cream
• Ground cinnamon for garnish

Instructions

1. In a large saucepan over medium heat, combine Arborio rice, milk, sugar, salt, vanilla extract, cinnamon stick, and nutmeg. Stir occasionally until the mixture thickens and the rice is tender, approximately 25 30 minutes.
2. Remove the cinnamon stick and discard. Add raisins and cook for another 3 4 minutes to soften them slightly.
3. Slowly stir in heavy cream, heating gently without boiling. Continue cooking until the pudding thickens further, about 5 minutes more.
4. Remove from heat and let cool to room temperature. Chill in the refrigerator for at least 2 hours or until ready to serve.
5. To serve, scoop the rice pudding into individual bowls or dishes, creating a swirling pattern with a spoon. Dust with ground cinnamon.

Chef’s Insight

For an extra touch, add a dollop of whipped cream on top before dusting with ground cinnamon.

Notes

If the rice pudding is too thick, add a small amount of milk to reach the desired consistency. - To prevent the rice from sticking to the bottom of the saucepan, stir continuously while cooking.