Spanish Rice Pudding

This bright and tangy rice pudding has a zesty zip from fresh citrus and a smidge of brandy.


4 cups whole milk
2 cups cooked white rice
1 cup sugar
3 tablespoons butter
1 tablespoon vanilla extract
1 teaspoon lemon zest
1 teaspoon ground cinnamon
3 eggs, lightly beaten
2 tablespoons brandy


1) Combine milk, rice, sugar, butter, vanilla, zest, and cinnamon in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, partially covered, until rice is very soft and liquid is mostly absorbed, about 60 minutes, stirring occasionally to prevent burning.

2) Add eggs and brandy to rice mixture; whisk vigorously to blend. Simmer 5 minutes, stirring, until pudding is thick and creamy. Serve warm or chilled.

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Published by Starsol