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CREAMY SPANISH RICE PUDDING

Soft and fresh with a tantalising finish, Tempranillo Blanco is a must-have for the festive season. At your next gathering, share a glass or two alongside this rich, sweet and creamy rice pudding. A Spanish favourite, this recipe features a touch of lemon flavour and brings festive cheer with roasted chestnuts and star anise. Served warm or cold, it’s the perfect companion for Tempranillo Blanco.

INGREDIENTS

Units: Metric | Imperial(US)

100g 100gshort-grain rice
800ml 800ml milk
200ml 200ml cream
100g 100g sugar
1 1piece star anise
100g 100g chestnuts
A pinch of lemon zest

METHOD

In a medium saucepan, bring the milk to a boil along with the cream, lemon zest and star anise.

Reduce the heat to low and slowly add the rice. Cook for 20 minutes, stirring often. Add sugar and cook for a further 5 minutes.

To roast the chestnuts, cut an ‘x’ on the chestnut shell. This prevents them from bursting in the oven. Place nuts on a lined baking tray and roast at 180 ºC (356 ºF) for 10 minutes. Peel and set aside.

That’s it! Serve on its own, or on top To serve, spoon rice pudding into bowls and serve alongside a glass of Tempranillo Blanco. Salud!fried bread with tapas.