Creamy Spanish Rice Pudding
Thermomix recipe: Creamy Spanish Rice Pudding. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 150 g short-grain rice (e.g., Arborio or pudding rice)
- 1200 g full-fat milk
- 1 lemon peel (strip, no white pith)
- 1 cinnamon stick
- Pinch of salt
- 100-150 g granulated sugar (to taste)
- Ground cinnamon, for serving (optional)
Instructions
- Rinse the short-grain rice under cold running water until the water runs clear. Drain well and set aside.
- Insert the butterfly whisk into the mixing bowl. Add the milk, lemon peel, cinnamon stick, and salt.
- Add the rinsed rice to the mixing bowl.
- Cook 45 min / 90°C / Speed 2 (Reverse). Place the simmering basket on the lid instead of the measuring cup to allow for gentle evaporation and prevent splattering.
- After 20 minutes of cooking, pause the Thermomix. Carefully remove the lid and scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking and prevent sticking. Check the consistency; if it appears too thick, add an additional 50-100g of milk. Replace the lid and continue cooking.
- Add the granulated sugar to the mixing bowl.
- Cook for an additional 5 min / 90°C / Speed 2 (Reverse), with the simmering basket on the lid, to dissolve the sugar and finish cooking.
- Carefully remove the butterfly whisk, lemon peel, and cinnamon stick from the rice pudding.
- Serve the rice pudding warm, or transfer it to a serving dish and allow it to cool completely before chilling in the refrigerator. Garnish with a sprinkle of ground cinnamon before serving, if desired.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.