Best 4 Rice Pudding With Sultanas Spain Recipes

Rice pudding with sultanas image

Provided by The Hairy Bikers

Yield Serves 6

Number Of Ingredients 10

100g/3½oz sultanas
1 mug hot strong black tea
1.3 litres/2 pints 7fl oz milk
300ml/10½fl oz double cream
200g/7oz pudding rice
100g/3½oz golden granulated sugar
pinch freshly ground nutmeg
1 vanilla pod, split, seeds scraped out
clotted cream, to serve
jam, to serve

Steps:

Preheat the oven to 160C/140C Fan/Gas 2.
Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea).
In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas.
Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin.
To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam.

Rice Pudding With Sultanas (Spain) image

Provided by Sydney Mike

Categories Dessert

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Steps:

Put sultanas in a bowl & cover them with the brandy, then allow them to sit & soak up some of the liquid, about 30 minutes.
In a heavy sauce pan, combine rice, sugar, milk, the drops of vanilla & the cinnamon stick.
When the milk STARTS to boil, turn heat to low & simmer slowly, about 10-15 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pan.
When sultanas have soaked up some of the brandy, drain them & add the sultanas to the rice & milk mixture.
Continue cooking for another 10-15 minutes, & once rice has cooked, remove pan from the heat & remove the cinnamon stick.
Spoon into a serving bowl & let cool a bit before sprinkling a little ground cinnamon over the top & serving.

Spanish Rice Pudding image

Provided by Samantha in Ut

Categories White Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup water
1/2 cup long-grain white rice
4 cups whole milk
1/2 cup sugar
3 lemon zest, 3 in strips
1 cinnamon stick, 3-4 inches
1/2 teaspoon pure vanilla extract

Steps:

Bring water to a boil with 1/4 teaspoon salt in a large heavy saucepan. Stir in rice and return to a boil. Cook, covered, over low heat until water is absorbed, about 18 minutes.
Stir in milk, sugar, zest, and cinnamon stick and simmer, uncovered, stirring often, until thickened and rice is tender, 40 minutes to 1 hour. Stir in vanilla. Cool to lukewarm in a large shallow bowl, surface covered with a piece of buttered wax paper.

Spanish Rice Pudding image

Provided by Ruth Cousineau

Yield Makes 6 servings

Number Of Ingredients 8

1 cup water
1/2 cup long-grain white rice
4 cups whole milk
1/2 cup sugar
3 (4-inch) strips lemon zest
1 (3-to 4-inch) cinnamon stick
1/2 teaspoon pure vanilla extract
Garnish: ground cinnamon

Steps:

Bring water to a boil with 1/4 teaspoon salt in a large heavy saucepan. Stir in rice and return to a boil. Cook, covered, over low heat until water is absorbed, about 18 minutes.
Stir in milk, sugar, zest, and cinnamon stick and simmer, uncovered, stirring often, until thickened and rice is tender, 40 minutes to 1 hour. Stir in vanilla. Cool to lukewarm in a large shallow bowl, surface covered with a piece of buttered wax paper.