Classic Basque Rice Pudding
Photography by 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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!