Spanish rice pudding

Fairlady
4 servings
Rate this recipe
Dairy

By Food24 November 03 2009
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Ingredients (8)

40.00 g butter
125.00 g rice — arborio
100.00 g sugar
1.00 lemon — peel only
1.00 vanilla — pod, split
1.00 cinnamon — stick
2.00 Litres milk — full cream
cream — double thick, to serve
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Method:

Melt the butter over moderate heat in a large saucepan. Add the rice and stir well.
Add the sugar, lemon peel, vanilla pod, cinnamon stick and half the milk. Bring to the boil. Reduce the heat and allow to simmer for 20 minutes, or until al dente, stirring constantly.
As the rice absorbs the liquid, add more milk as required. Serve with a dollop of cream.



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