Rice Pudding With Sultanas (Spain) – a delicious recipe with white rice, sugar, milk, vanilla, sultana, brandy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put sultanas in a bowl & cover them with the brandy, then allow them to sit & soak up some of the liquid, about 30 minutes.
2
In a heavy sauce pan, combine rice, sugar, milk, the drops of vanilla & the cinnamon stick.
3
When the milk STARTS to boil, turn heat to low & simmer slowly, about 10-15 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pan.
4
When sultanas have soaked up some of the brandy, drain them & add the sultanas to the rice & milk mixture.
5
Continue cooking for another 10-15 minutes, & once rice has cooked, remove pan from the heat & remove the cinnamon stick.
6
Spoon into a serving bowl & let cool a bit before sprinkling a little ground cinnamon over the top & serving.
554
kcal
Calories
2
g
Fat
138
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 ounces white rice, 1 1/3 cups granulated sugar, 1 quart milk, 1/8 teaspoon vanilla extract, and more.
Yes, Rice Pudding With Sultanas (Spain) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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