Rice Pudding with Sultanas Spain
Indulge in the comforting embrace of Spanish Rice Pudding with Sultanas, a classic dessert that embodies the heartwarming flavors of the Mediterranean. This creamy treat is made with tender Arborio rice gently simmered in whole milk infused with fragrant cinnamon and a hint of zesty lemon. Sweet sultanas (golden raisins) are stirred in for bursts of natural sweetness, while a touch of vanilla and buttery richness elevate every spoonful. Topped with a dusting of ground cinnamon, this traditional Spanish favorite is perfect served warm for cozy evenings or chilled for a refreshing twist. Easy to prepare and irresistibly delicious, this rice pudding recipe is a must-try for lovers of comforting desserts!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Arborio rice
- 1 liter Whole milk
- 100 grams Granulated sugar
- 75 grams Sultanas (golden raisins)
- 1 Cinnamon stick
- 1 strip Lemon zest
- 1 pinch Salt
- 15 grams Unsalted butter
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract (optional)
Instructions
Rinse the Arborio rice in cold water until the water runs clear. This step removes excess starch and ensures a creamy texture.
In a medium-sized saucepan, combine the whole milk, cinnamon stick, lemon zest strip, and a pinch of salt. Heat over medium heat until it's hot but not boiling. Stir occasionally to prevent the milk from scorching.
Reduce the heat to low and add the rinsed rice to the saucepan. Stir gently to combine.
Cook the rice mixture over low heat, stirring frequently to prevent sticking, for approximately 35–40 minutes. The rice should become tender, and the milk should reduce and thicken.
Add the granulated sugar and sultanas to the pudding. Stir well and continue to cook for an additional 5–10 minutes, or until the rice pudding is rich and creamy.
Remove the saucepan from the heat. Discard the cinnamon stick and lemon zest strip.
Stir in the unsalted butter and vanilla extract (if using) for an extra layer of flavor. Mix until the butter melts completely.
Let the rice pudding rest for 5 minutes to cool slightly and allow the flavors to meld together.
Divide the rice pudding into serving bowls or dishes. Sprinkle ground cinnamon over the top for garnish.
Serve warm or chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 256.2 g | 93% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 194.8 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1391 mg | 107% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 2212 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
