Spanish Rice Pudding

Spanish Rice Pudding

Everybody loves a good rice pudding, and everyone has a different version of the perfect rice pudding. In Spain, rice pudding is a dessert we have been consuming and enjoying for over 1000 years. It really is a simple dessert of just rice, milk, sugar and some spices, such as vanilla, cinnamon and lemon. I have traveled and have had many different versions and styles of rice pudding, and all where great. However, there is nothing better than a classic and simple Spanish rice pudding. Life is complicated enough, so when it comes to dessert, I want something that gets the job done, in a simple and tasty way. Watch the video below on how to easily make a Spanish rice pudding, that will surely become your go-to rice pudding recipe. Salud!

Spanish Rice Pudding

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Category: Dessert

Cuisine: Spanish


  • (1/2) Cup Round Rice
  • (4) Cups Milk
  • (1/2) Cup White Sugar
  • (1) Vanilla Bean
  • (1) Cinnamon Stick
  • (1) Tsp Cinnamon Powder
  • Lemon Peel


  1. Grab a large frying pan, heat it with a medium heat and add 4 cups of milk, 1 vanilla bean, 1 cinnnamon stick and 4 lemon peels
  2. Mix everything together
  3. Once your milk begins to lightly boil, add 1/2 cup of rice to pan and mix everything together
  4. Continue to mix so the milk doesn´t froth and create a film
  5. 10 minutes after adding the rice to the pan, lower the heat to a LOW heat, add 1/2 cup of sugar to the pan, and mix everything together
  6. Continue to mix so the milk doesn´t froth and create a film
  7. About 15 minutes after you added the sugar to the pan, your rice pudding should be done, you can always tell by running your spatula through the pan, and if you can see the bottom of the pan, you have a perfect rice pudding
  8. Turn your burner off and let the rice pudding rest for about 5 minutes
  9. Spoon the rice pudding into small bowls
  10. Sprinkle with some cinnamon powder and garnish with a mint leaf
  11. Enjoy!


Recipe by Albert Bevia @ Spain on a Fork

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