It’s impossible to think of our favorite desserts and leave out rice pudding. There are thousands of recipes because every home is made differently. We We recorded the tricks of Karlos Arguiñanobecause experts say it’s the creamiest.
Included in the Karlos Arguiñano cookbook My way: basic recipes of Spanish regional cuisine Steps to get this delicacy of Spanish gastronomy in the Asturian versionsuper creamy that comes with a thin layer of crunchy caramelized sugar on top.
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Let’s pour the milk into a saucepan with the rice, cinnamon stick and some lemon peel. When it starts to boil, lower the heat and let it go. cook on low heat for 50 minutesStir frequently to prevent sticking.
After 50 minutes, add the sugar and cook for another 10 minutes until it is completely dissolved. It is ready, remove the cinnamon stick and serve the rice pudding in bowls to cool. Before serving, sprinkle cinnamon on top and garnish with mint leaves.
Tricks to achieve the consistency of the Asturian version
From Directly to the Palate They point out that if we want an extra creamy and crispy touch of the Asturian version, it’s best to cook the rice in water before making it in milk, use a mix of fresh whole milk and whipped creamat the end of cooking add the butter and before serving add a layer of sugar and caramelize with a blowtorch.
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And if all else fails, we can always try make rice pudding in just 15 minutes with this express recipe Directly to the PalateEven at the last minute, you did not prepare anything that we could leave our guests in astonishment.
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Photos | Straight to the Palate.
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Lloyd Grunewald is an author at “The Fashion Vibes”. He is a talented writer who focuses on bringing the latest entertainment-related news to his readers. With a deep understanding of the entertainment industry and a passion for writing, Lloyd delivers engaging articles that keep his readers informed and entertained.
