False Rice Pudding with Date Milk, Marzipan and Cinnamon


False rice pudding
Place the fresh dates in a vacuum pack with the milk and cream and cook in the Roner at 65ºC / 149ºF for 1 hour, then strain, retaining the liquid. Cook the pasta in the resulting cooking liquid over a low heat until al dente.

Soak the Marcona almonds for 3 hours, then dry and grind. Add the sugar and knead for about 15 minutes until the mixture comes together and does not stick to your hands. Form into a roll about 2 cm / 0.8 in in diameter, place on an oven pan and bake at 280ºC / 536ºF for 10 minutes. Leave to cool.

Cinnamon snap
Soften the butter, then mix with the sugar and flour to form a dough. Roll out until very thin and bake at 190ºC / 374ºF for 4-5 minutes.

Spanish recipe: False rice pudding with date milk, marzipan and cinnamon. Photo by: Toya Legido/©ICEX.


Plate the false rice pudding. Sprinkle with icing sugar and caramelize. Grate marzipan over the top, covering almost all the surface of the rice. Finish with the cinnamon snap and a few dried flower petals.



2 hours

  • 50 gr pasta
  • 250 ml fresh cream
  • 250 ml milk
  • Fresh dates from Viveros Huerto de Elche (Alicante)
  • Icing sugar
  • 240 gr Marcona almonds
  • 250 gr sugar
  • 50 gr butter
  • 50 gr flour
  • 50 gr sugar
  • Dried flowers petals
  • 1.764 oz pasta
  • 8.924 fl. oz fresh cream
  • 8.924 fl. oz milk
  • Fresh dates from Viveros Huerto de Elche (Alicante)
  • Icing sugar
  • 8.466 oz Marcona almonds
  • 8.818 oz sugar
  • 1.764 oz butter
  • 1.764 oz flour
  • 1.764 oz sugar
  • Dried flowers petals
  • 0.26 cup pasta
  • 1.057 cup fresh cream
  • 1.057 cup milk
  • Fresh dates from Viveros Huerto de Elche (Alicante)
  • Icing sugar
  • 1.134 cup Marcona almonds
  • 1.18 cup sugar
  • 0.26 cup butter
  • 0.26 cup flour
  • 0.26 cup sugar
  • Dried flowers petals
Wine match

Cristina de la Calle

Pedro Ximénez, Vors 30 años (DO Jerez-Xérès-Sherry), by Bodegas Harveys. This golden wine with a greenish sparkle is dry and offers aromas of crystallized fruit and nuts. It brings together the different textures and aromas as if by magic, and ends with a lingering aftertaste.