Spanish rice pudding
As this pudding is cooked on the stove top, it requires attention because it needs to be stirred as it cooks. The result is worth it — a lightly spiced creamy rice custard with nuggets of quince paste melting through it.
- Put the milk, cream, salt, cinnamon, zest, sugar and rice into a large saucepan and gently bring to the boil. Boil very gently, stirring frequently for 20-30 minutes until the rice is very tender and has thickened the pudding to a creamy consistency. Remove from the heat, add the quince paste and mix gently but well. Serve sprinkled with toasted almonds and whipped cream.
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