Classic Basque Rice Pudding
Photography Tim Clinch.
This is the perfect opportunity to do nothing else but pay attention to what you are doing for 45 whole minutes! The simplicity of this classic dessert is enhanced by the care you give it. Fresh milk, good rice and the flavors of citrus and cinnamon are slightly sweetened and thickened by the slow cooking. The creamy, comforting results are delicious warm or at room temperature.
INGREDIENTS
1 litre whole milk
2/3 cup short grain risotto rice e.g. Arborio – do not rinse!
1⁄2 cup sugar
zest of one orange zest of one lemon 1 cinnamon stick
METHOD
In a heavy bottomed saucepan, bring all the ingredients slowly to a boil over a medium heat. Now, reduce the heat so that the rice is just simmering. And stir often. Remove the zests after 20-30 minutes to keep them getting bitter. You’ll question the small amount of rice to milk, but it will thicken in approximately 45 minutes. It’s worth it! Remove the cinnamon stick and dust with additional cinnamon before serving.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.