Marisma is a medium grain artisan Spanish rice, similar to Bomba. It’s the perfect texture for rice pudding and with the addition of just a pinch of saffron it blurs the line between sweet and savoury. Caramelizing the tops adds a light crunch and a slightly contrasting bitter note. I add just enough saffron to turn it a gentle yellow colour or it will be too strong.
In a heavy bottom medium pot, heat milk, water, sugar, salt and spices over medium high heat. Add rice. Bring to boil. Reduce heat to low. Cover and simmer, stirring occasionally, until rice is almost tender, about 10 minutes. Remove lid and continue to cook for a further 10 minutes, stirring occasionally until it thickens. Mixture will be loose and will thicken in fridge. Pour into individual ramekins for larger portions or if you prefer a tapas size, cover with plastic wrap right on surface to prevent skin from forming. Cool in fridge and add a Tbsp. into a ceramic spoon, just before serving.
Sprinkle each serving with sugar to cover surface. Caramelize the sugar with blow torch, being very cautious of hot caramel. Serve immediately.
Makes 6 x 3 oz. (90 gm) or 24 tapas size spoons.
Preparation: Christine Cushing