Try this traditional Spanish version of rice pudding from Sydney's new Basque-inspired restaurant, Ortzi. Recipe by Ortzi head chef, Michael Otto.
Put the milk and split vanilla pod in a medium-sized saucepan on a medium heat with the orange and lemon peel. Just before it boils (about 20 minutes) take off the heat, cool & strain through a fine sieve.
Wash the rice in a fine sieve until the water running out the bottom is clear - this removes some of the starch.
Add the butter, sugar and cream to the milk in a medium saucepan and cook on a low heat until sugar is completely dissolved. Add the washed rice and stir continuously until the rice is cooked - about 30 minutes.
Serve warm with a dusting of cinnamon and/or some fresh seasonal fruit.
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