Asturian rice pudding: traditional recipe step by step
Asturian rice pudding
Ingredients for 6 servings
- 1.5 litres of whole milk.
- 150 g of short-grain rice.
- 150 g of sugar.
- 1 cinnamon stick.
- The peel of 1 lemon, avoiding the white pith.
- 25 g of butter.
- A pinch of salt.
- Sugar for caramelising the top.
How to make Asturian rice pudding step by step
1. Infuse the milk
Pour the whole milk into a large saucepan and add the cinnamon stick and lemon peel. Heat over medium heat until very hot, without allowing it to boil vigorously.
2. Add the rice
Add the short-grain rice and a pinch of salt. Lower the heat and cook slowly. The secret to good Asturian rice pudding is patience, allowing the rice to gradually release its starch.
3. Cook slowly
Cook over very low heat for approximately 75–90 minutes, stirring frequently, especially towards the end. The mixture should gradually become rich and creamy.
4. Add the sugar
When the rice is completely tender and the milk has thickened, add the 150 g of sugar. Stir well and continue cooking for 5–10 minutes until the sugar has dissolved and is fully incorporated.
5. Add the butter
Remove the cinnamon stick and lemon peel. Add the butter and stir until fully incorporated. When removed from the heat, the pudding should still be quite creamy, as it will thicken further as it cools.
6. Divide into dishes and cool
Divide the rice pudding among bowls, small dishes or individual serving dishes. Leave it to cool slightly and, if you prefer it cold, refrigerate it afterwards.
7. Caramelise the sugar
Before serving, cover the surface with a thin layer of sugar and caramelise it with a kitchen blowtorch or traditional sugar burner. It should form a golden, lightly crisp crust, characteristic of Asturian-style rice pudding.
Tips for a good Asturian rice pudding
Use whole milk. Its fat content helps create the creamy texture characteristic of this dessert.
Cook it slowly. Do not rush the cooking process. Low heat and time allow the rice to release its starch and the mixture to thicken naturally.
Stir frequently. Besides preventing sticking, stirring helps produce a creamier texture.
Add the sugar towards the end. It is best to add it once the rice is tender so it does not interfere with cooking.
Do not let it become too thick in the saucepan. As it cools, the rice will continue to absorb liquid and become firmer.
Caramelise just before serving. This preserves the contrast between the crisp sugar crust and the creamy rice pudding.
Rice pudding in Asturian cuisine
Rice pudding is one of the most representative desserts of traditional Asturian cuisine and remains common in restaurants, cider houses and traditional eateries.
The Asturian version is especially known for its very creamy texture, achieved through slow, prolonged cooking, and for the layer of caramelised sugar that usually covers the surface.
It can be served warm or cold and, although the ingredients are simple, the result depends above all on slow cooking and frequent stirring.
To discover more dishes, cheeses, desserts and gastronomic traditions from Asturias, see our guide to the food of Oviedo and Asturias.