Rice pudding. Asturian recipe

How to make Asturian style rice pudding .

This is one of the traditional dessert recipes that I really wanted, one of the most traditional desserts in Asturian cuisine

On any desktop in an Asturian house you can find three or four different desserts to make a perfect desktop.

Accompanied by liqueurs from the area, we will find rice pudding, casadielles , delicious frixuelos or muscovitas perfect for coffee.

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They are as important as the food that we will find on the table, the great protagonists of the most traditional Asturian pastries.

A rice pudding prepared with a special rice to withstand that slow, slow and unhurried cooking and stirring with a wooden spoon makes the milk fatten little by little and the rice is perfect. For this dessert we trust the special rice desserts  that always give us such a good result.

For me the best rice pudding is the one made with patience and a fresh cow’s milk. The result, a creamy rice pudding in which the grain is somewhat loose in a cream flavored with cinnamon and lemon and that the next day was even better.

The finish as they do in Asturias seems to me a great success, with that caramelization of sugar and cinnamon that is a hoot.

An Asturian recipe unlike the one I knew is creaminess and sugar and cinnamon burn.

I hope you like it and prepare it at home. Be sure to enjoy all the yummy sweets in our dessert recipes . 

Initial preparation of rice pudding

1. The first step is to prepare the ingredients with which we are going to flavor the milk.
2. We wash the lemon very well and peel its skin in a fine way, without much white that then makes the dessert bitter.
3. We also need a stick of cinnamon stick, the largest you can find.
4. Heat the two liters of milk over medium heat almost to the boiling point. We lower the temperature and remove from the heat.
5. Add the lemon peel and finally the cinnamon stick. We leave everything to rest for 5 minutes (infusing the milk).
6. In another casserole we put the rice with the water and a pinch of salt and bring it to a boil.
7. Salt is important because it gives it a very important touch, almost the fundamental secret for it to be an authentic rice pudding.
8. As soon as the rice has sucked all the water we remove. Think that we have added little water and the rice will still be a little hard, with this process we managed to save almost half an hour.
9. My Asturian friend Carlos Noceda continues in his recipe adding the previously infused milk to that casserole. Although my mother told me that it was best to put it in the milk pot. And always boil the rice at a very low temperature.
10. So following my mother’s advice of 10 points of temperature of my induction hob I have had it at 3 at all times.
11. Stirring every 10 minutes so that it does not stick to the casserole and that the flavors mix well.

Final preparation of rice pudding

1. The process of evaporation of the milk and that the rice releases the remaining starch will take an hour or so.
2. When we have reached that point we add the half liter of milk that we have reserved.
3. We continue with the low temperature another hour, always stirring to achieve that desired point of creaminess.
4. When we get the rice to be creamy, keeping in mind that when it cools it will get a little fat. Add the sugar (I have used a small amount because with the reburn it is quite sweet and so it can be countered).
5. The sugar is always added at the end so that it does not stick, it will also fatten the cream a little.
6. For the presentation we fill some pots or cool bowls that you have at home. We let them rest for 15 minutes.

Presentation of Asturian style rice pudding

1. When we go to serve the rice pudding we will burn the surface. We put a tablespoon of sugar mixed with cinnamon powder on top. We burn with a kitchen torch.
2. A special burning shovel can also be used for this dessert. Although it is not easy to get and it takes up a lot in a small kitchen like mine.
3. So I prefer the torch that keeps the rice pudding warm and generates that famous plate of crispy sugar. 

I assure you that you will find a lot of ideas to make yours much happier.

You can see all the photos of the step by step of this recipe for rice pudding

Your tips and advice for a delicious pudding rice

• Lorena, who is Asturian, tells me about this dessert for a while. That to this recipe the squirt of anise is very important so that it is really rich.
• He advises us that if you do not find authentic cow’s milk (although it is becoming easier, but not the same), we can help with a 200 ml brick. of liquid cream, that of pastry.
• When it comes to making the sugar-burned crust, there are people in Asturias who add lemon rind and even some anise droplets.
• I like very cold traditional rice pudding. That is why I always keep it in the fridge, to serve it very fresh and I end up caramelizing the surface before serving. I leave it to your liking, my mother loves it looser and a little hot.

Pilar’s rice pudding

• I leave you with an email from Pilar from Cantabria. His words well deserve a place in this recipe, they are full of feeling: “ I want to congratulate you and it fills me with joy to find a cook who at once explains the way to make rice pudding. A traditional dessert in good condition. I am from a town in Cantabria, which almost borders Asturias, Puentenansa is called.
• In my house there were cows and rice pudding was a unique dessert in the past. My late mother was famous among our friends for the rice she made 58 years ago. When it was the town festival in August we received the relatives of the capital, the poor woman was concerned about her stews and the creaminess of the happy rice. She spent two hours give it to him, stirring it, in the wood stove. And at the end, the luxury of the anise squirt, which you couldn’t always do, from La asturiana, or the sumum from Marie Brizard, in those days!
• The amount of milk that rice sucked, I will not tell you. So when I read recipes and see that they ask for so little milk, and that they cook it in half an hour, … I can not but assure that instead of rice pudding it will come out glued when cooled.
• I have been very excited to read your recipe and see that there is someone who proclaims that things well done take time. Congratulations. The delicious chulas of your beautiful grandmother , here are called stews. They are still served in some of the restaurants in Potes, as a typical breakfast, and are still made in the houses. ”