Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Rice

  2. 5 1/2 cups 1303ml Milk

  3. 1 cup 198g / 7oz Sugar - a rounded cup

  4. 1 tablespoon 15ml Butter

  5. 1 Salt Additional Sugar - for sprinkling Flavoring

  6. 1 Vanilla bean (or 1 teaspoon vanilla extract)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Scald rice as follows: bring to a boil several cups of water, toss in rice, and boil for 3 minutes while stirring. Drain and rinse under cold water. Bring milk to a boil with vanilla. When milk is boiling, pour in scalded rice slowly so that boiling is not interrupted. Add butter, sugar, and salt. Let boil hard for 5 minutes, then cover and reduce flame to very low (or protect rice from burning by placing asbestos pad over moderate flame). Cook slowly, covered, until rice is done (about 1 hour). Check after 20 minutes to see whether more milk should be added; if rice is dry, add boiling milk. When pudding is cooked, rice grains should be soft but separate in a creamy thick sauce. Remove vanilla bean and pour pudding into serving dish, let cool for 5 minutes, then sprinkle with a good coating of sugar and put under hot broiler until sugar caramelizes. In Galicia, this pudding is eaten hot, but it is also good cold.


Send feedback