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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.