Classic Spanish Rice Pudding

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A creamy, slow-simmered Spanish rice pudding scented with lemon peel and cinnamon. The rice cooks gently in whole milk until each grain is tender and the pudding thickens to a spoonable, comforting consistency.

Nutrition Facts

Per serving (estimated)

• 305 kcalCalories
• 8 gFat
• 5 gSaturated Fat
• 50 gCarbs
• 0 gFiber
• 32 gSugar
• 9 gProtein
• 135 mgSodium
• 320 mgPotassium
• 270 mgCalcium
• 0.6 mgIron
• 2 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the pudding

• 1 cup short-grain white rice (Bomba or Arborio), rinsed and drained
• 6 cups whole milk
• 1 cup water
• 1/2 teaspoon fine sea salt
• 1 wide strip lemon peel (yellow part only)
• 1 cinnamon stick
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract

For serving

• Ground cinnamon, for dusting
• A few strips of lemon zest, optional

Directions

1. Combine the rinsed rice, water, salt, lemon peel, and cinnamon stick in a heavy medium saucepan. Bring to a gentle boil over medium heat, then reduce heat and simmer 8 to 10 minutes until most of the water is absorbed.
2. Pour in the whole milk and stir well. Bring the mixture back to a low simmer, then reduce heat to keep it at a bare, lazy bubble. Cook uncovered for 35 to 40 minutes, stirring every 4 to 5 minutes with a wooden spoon to prevent the rice from catching on the bottom.
3. Once the rice is tender and the pudding has thickened to a creamy, porridge-like texture that coats the back of the spoon, remove the lemon peel and cinnamon stick. Stir in the sugar and vanilla extract until fully dissolved.
4. Cook 3 to 5 minutes longer so the sugar melts in and the pudding loosens just slightly; it will thicken more as it cools. Taste and adjust salt or sugar if needed.
5. Transfer the pudding to a wide bowl or six individual ramekins to cool slightly, then cover and refrigerate at least 2 hours until thoroughly chilled.
6. Just before serving, stir the pudding gently to restore its creamy texture, spoon into bowls, and dust the top generously with ground cinnamon. Finish with a small strip of lemon zest if you like a bright citrus aroma.

Cook’s Notes

• Whole milk gives the richest, creamiest texture; do not substitute with skim or low-fat milk if you want authentic results.
• Stir frequently during the simmer so a skin forms evenly and the rice does not scorch on the bottom of the pan.
• If the pudding thickens too much in the fridge, loosen each serving with a splash of cold milk before stirring.
• A cinnamon stick plus a final dusting of ground cinnamon gives a layered spice note rather than one flat hit of flavor.
• Serve slightly chilled rather than ice-cold so the milky aroma and lemon oils come through clearly.

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