Galician Rice Pudding


1 cup rice
5 1/2 cups milk
1 cup sugar a rounded cup
1 tablespoon butter
1 pinch Salt
additional Sugar for sprinkling
1 vanilla bean or 1 tsp 1 vanilla extract


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. For variation, substitute a cinnamon stick and a small piece of orange peel for the vanilla. Tie the orange peel in cheesecloth and remove it when pudding is cooked.


4.0 servings


Friday, December 10, 2010 - 1:02am


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