Rice Pudding With A Hint Of Anise And Caramelized Sugar V2 Recipe by Toni Martín
Cooking Instructions 1 day + resting time 1 Place the milk, lemon peel, orange peel (keep them whole so you can remove them easily), and cinnamon stick in a saucepan. 2 Bring to a boil and let simmer for 2 minutes. Turn off the heat, cover, and let steep. First, let it cool to room temperature, then refrigerate overnight. 3 The next day, remove only the cinnamon stick (so it doesn't break apart when stirring) and heat the milk over medium-low heat. 4 When the milk is hot, add the rice directly and start stirring. Cook over very low heat, stirring constantly to release the starch, for about 50 minutes. 5 Once the mixture is creamy, remove the citrus peels and add the sugar and anise liqueur. The pudding will become a bit more liquid, but it will thicken as it cools. Continue cooking and stirring for another 5–10 minutes. 6 Pour the pudding into small glasses. This amount makes 2 small wine glasses. 7 Let cool uncovered so a thin crust forms. Once cooled, cover with aluminum foil or plastic wrap and refrigerate until ready to serve. They keep well in the fridge for a couple of days, but 2 hours is enough to chill them perfectly. 8 When ready to serve, heat a brûlée torch or burner, sprinkle sugar on top, and caramelize it. 9 Sprinkle ground cinnamon on top to taste. 10 1 Place the milk, lemon peel, orange peel (keep them whole so you can remove them easily), and cinnamon stick in a saucepan. 1 Place the milk, lemon peel, orange peel (keep them whole so you can remove them easily), and cinnamon stick in a saucepan. 2 Bring to a boil and let simmer for 2 minutes. Turn off the heat, cover, and let steep. First, let it cool to room temperature, then refrigerate overnight. 2 Bring to a boil and let simmer for 2 minutes. Turn off the heat, cover, and let steep. First, let it cool to room temperature, then refrigerate overnight. 3 The next day, remove only the cinnamon stick (so it doesn't break apart when stirring) and heat the milk over medium-low heat. 3 The next day, remove only the cinnamon stick (so it doesn't break apart when stirring) and heat the milk over medium-low heat. 4 When the milk is hot, add the rice directly and start stirring. Cook over very low heat, stirring constantly to release the starch, for about 50 minutes. 4 When the milk is hot, add the rice directly and start stirring. Cook over very low heat, stirring constantly to release the starch, for about 50 minutes. 5 Once the mixture is creamy, remove the citrus peels and add the sugar and anise liqueur. The pudding will become a bit more liquid, but it will thicken as it cools. Continue cooking and stirring for another 5–10 minutes. 5 Once the mixture is creamy, remove the citrus peels and add the sugar and anise liqueur. The pudding will become a bit more liquid, but it will thicken as it cools. Continue cooking and stirring for another 5–10 minutes. 6 Pour the pudding into small glasses. This amount makes 2 small wine glasses. 6 Pour the pudding into small glasses. This amount makes 2 small wine glasses. 7 Let cool uncovered so a thin crust forms. Once cooled, cover with aluminum foil or plastic wrap and refrigerate until ready to serve. They keep well in the fridge for a couple of days, but 2 hours is enough to chill them perfectly. 7 Let cool uncovered so a thin crust forms. Once cooled, cover with aluminum foil or plastic wrap and refrigerate until ready to serve. They keep well in the fridge for a couple of days, but 2 hours is enough to chill them perfectly. 8 When ready to serve, heat a brûlée torch or burner, sprinkle sugar on top, and caramelize it. 8 When ready to serve, heat a brûlée torch or burner, sprinkle sugar on top, and caramelize it. 9 Sprinkle ground cinnamon on top to taste. 9 Sprinkle ground cinnamon on top to taste. 10 10 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chocolate Chip Cookies Spicy honey garlic lamb chops ✨ Oyakodon (Japanese Chicken and Egg Rice Bowl) Spanish Gazpacho | traditional summer gazpacho Cherry Polenta Cake (regular or dairy-free) Chocolate Chip Cookies Spicy honey garlic lamb chops ✨ Oyakodon (Japanese Chicken and Egg Rice Bowl) Spanish Gazpacho | traditional summer gazpacho Cherry Polenta Cake (regular or dairy-free) French beans gravy Ivy-gourd curry Kerala fried coconut rice Doodhi Muthiya nu Shaak Ridge gourd besan Beans Sabji Ridge gourd (turai) bhaji Alphonso Mango Milk French Beans Peanuts Coconut Nutty & Crunchy Curry Spiny gourd masala curry French beans gravy Ivy-gourd curry Kerala fried coconut rice Doodhi Muthiya nu Shaak Ridge gourd besan Beans Sabji Ridge gourd (turai) bhaji Alphonso Mango Milk French Beans Peanuts Coconut Nutty & Crunchy Curry Spiny gourd masala curry