Ibérica's recipe for Spanish-style caramelised rice pudding

Here’s how to turn the British school classic into a tasty winter treat
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Melisha Kaur3 February 2015

Some of you will have to dig deep into your childhood to recall that lumpy stuff served with a dollop of jam in school dinner halls. It’s a bit like Marmite, you either love it or hate it. Well, believe it or not, rice pudding is now back on the menu in London restaurants.

Though fairly high in carbohydrates, the dessert provides a great dose of calcium and is low in cholesterol. If made at home with natural ingredients, it can be less calorific than the stuff you get in a tin.

Spanish restaurant Ibérica, which has three outposts in London, has added a touch of fruit to its own version for a sweet, warming winter treat.

Ibérica chef Cesar Garcia says: ‘Ibérica's signature rice pudding is cooked over a period of one and a half hours on a low heat whilst slowly adding milk and stirring.’

‘We take great pride and care in making this dish, just as our Executive Head Chef Nacho Manzano's mother would have when cooking it for her family in their Asturias home half a century ago. The pudding is served creamy and rich, with an iron cast caramelised top.’

Picture perfect: Iberica's rice pudding

If you’re ready to change the way you feel about the badly made school pudding, here’s the recipe for your next treat day.

Ingredients:

Whole Milk (1L)

Caster Sugar (60g)

Butter (40g)

Small Grain Rice (50g)

1 Cinnamon Stick

1 Orange Peel

Method:

Infuse the milk with the cinnamon and orange.

Pour 500ml milk into a pan together with the rice.

Mix together, letting it boil and reduce on the heat.

Add the remaining 500 ml milk to the pan, again letting it boil and reduce.

Add the butter and sugar to the pan and boil for another 10 minutes until you achieve the desired thickness.

Split the mix into 4 bowls and serve chilled or warm. If you have a hot iron, spread some sugar on top of each bowl and use the hot iron on them.

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