Spanish Rice Pudding with Cinnamon Recipe
Spanish rice pudding with cinnamon is a creamy dessert that often appears at home as a sweet end to lunch or an afternoon treat for children. It is thicker and more aromatic than typical Polish rice pudding because it is cooked slowly with a cinnamon stick and lemon zest. In many regions it is served cold, sprinkled with cinnamon in decorative patterns.
This Spanish-style rice pudding is slowly simmered with a cinnamon stick and lemon zest, which gives it a deep, warm aroma and a thicker, creamier texture than classic rice pudding. It can be served both warm and cold, and the cinnamon patterns on top make it look as inviting as it tastes.
Chef's tips
Use good-quality short-grain rice so the pudding becomes naturally creamy without needing too much butter. Stir often, especially towards the end of cooking, to prevent sticking and to achieve a silky texture. Adjust the sweetness at the very end, as the flavor becomes more concentrated while the pudding cools.
How to serve
Serve the rice pudding in small glass cups or ceramic ramekins, sprinkled generously with cinnamon. For a more festive version, top with orange segments, caramelized apple slices, or a spoonful of fruit compote. It pairs beautifully with coffee with milk or a mild black tea.
Ingredients
- rice short-grain, e.g. risotto rice - 120 g
- milk whole or 2% - 1 l
- sugar or to taste - 80 g
- cinnamon stick - 1 piece
- lemon zest cut in a thin strip, without the white pith - 1 strip
- salt - 1 pinch
- butter optional, for extra creaminess - 10 g
- ground cinnamon for sprinkling on top - 1 teaspoon
Preparation
- Rinse the rice in a sieve under cold water until the water runs almost clear. This will make the dessert less sticky.
- Pour the milk into a medium saucepan, add the cinnamon stick, strip of lemon zest and a pinch of salt. Heat over medium heat until the milk is hot but not yet boiling.
- Add the rice to the hot milk, stir, and reduce the heat to low so the milk only gently simmers.
- Cook the rice for 25–30 minutes, stirring frequently, especially at the bottom of the pan so it doesn’t stick. The grains should become very soft and the milk should noticeably thicken.
- When the rice is soft, remove the cinnamon stick and lemon zest. Add the sugar and butter (if using), mix thoroughly and cook for another 2–3 minutes, until the sugar has completely dissolved.
- If the dessert seems too thin, remember that it will thicken further as it cools. If needed, you can cook it for 2–3 minutes longer.
- Pour the hot rice pudding into bowls or glasses. You can serve it warm right away or let it cool to room temperature and then chill it in the fridge.
- Before serving, sprinkle the top with ground cinnamon; you can also draw simple patterns with it using a teaspoon.
Storage
Ryż na mleku przechowuj w lodówce w przykrytych miseczkach lub pojemniku. Przy podgrzewaniu na małym ogniu dodaj odrobinę mleka, bo deser gęstnieje w lodówce.
