A crisp, cool, bubly glass of Spanish Cava. ¡Salud!
Saffron Scented Spanish Rice Pudding with Brandy Roasted Kaki Persimon®
Preparation
1. Remove the stem of the kaki fruit Persimon®, then cut the fruit in half lengthwise. Carve out a little furrow along the middle of the fruit, removing the dense core. Make an incision along the furrow and insert a half cinnamon stick into each Persimon® half.
2. Place in a shallow baking dish cut side up, drizzling with honey and brandy.
3. Cover baking dish with foil and roast in a 350°F oven for approximately 45 minutes or until tender.
4. Once cool, cut into thin matchsticks and set aside until ready to garnish the rice pudding.
5. While the Persimon® is roasting, bring the water and salt to a boil in a heavy bottomed saucepan. Add rice, stir and bring back up to a boil. Reduce heat to low, cover and let most of the water cook off (for about 5-8 minutes).
6. Warm some of the milk (3 tablespoons) separately and infuse with the saffron for a few minutes. Stir mixture to release the saffron’s golden hue.
7. Stir in the milk (both the saffron infused milk and the remainder of the milk), sugar, citrus rinds and the 5 cm long piece of cinnamon stick. Adjust sugar now if you prefer your pudding sweeter.
8. Cook uncovered on medium heat, stirring often until the rice pudding thickens and the rice is cooked to your liking (some like al dente, others prefer a softer texture). This will take approximately 45 to 60 minutes.
9. Stir in scraped vanilla bean seeds or vanilla essence.
10. Remove citrus rinds and cinnamon stick.
11. Enjoy warm or let cool by transferring to a large shallow bowl. TIP: you can cover the rice pudding with a buttered piece of parchment paper to avoid forming a skin on top.
12. When ready to serve, place a few slivers of almond and the matchstick slices of kaki fruit Persimon® on top. If you like, drizzle with a little more honey, a sprinkle of ground cinnamon and enjoy!
Buen provecho.
Chef's Remark:
There’s nothing more welcoming than a helping of creamy “arroz con leche”, or rice pudding. We have used Spanish Bomba rice, vanilla bean and a pinch of saffron to give this recipe a hint of luxury. The brandy-roasted kaki fruit Persimon® also takes this humble dessert to a more refined level.
1,5 hour
- 1 cup of arroz Bomba (Spanish short grain rice), rinsed under cold water
- 1/8 teaspoon Spanish sea salt
- 3 x 5 cm strips orange rind
- 1 x 5 cm long strip of lemon rind
- 1 ground cinnamom
- 1 l whole milk
- 250 ml water
- 1/2 cup of sugar (feel free to adjust if you like your arroz sweeter. At this level, the sweetness is subtle)
- 1 vanilla bean or 1/2 teaspoon of pure vanilla extract
- 1 whole stick of cinnamon (about 7-8 cm long), broken in half, plus one more small piece (about 5 cm long)
- 1 kaki Persimon®
- 1 tsp wild flower honey
- 1 tsp Spanish brandy
- Scant 1/4 teaspoon of Spanish
- Saffron (reduce to 1/8th teaspoon if you prefer a less earthy flavour)
- 1/4 cup of slivered almonds
- 1 cup of arroz Bomba (Spanish short grain rice), rinsed under cold water
- 1/8 teaspoon Spanish sea salt
- 3 x 5 cm strips orange rind
- 1 x 5 cm long strip of lemon rind
- 1 ground cinnamom
- 1.76 pint whole milk
- 8.924 fl. oz water
- 1/2 cup of sugar (feel free to adjust if you like your arroz sweeter. At this level, the sweetness is subtle)
- 1 vanilla bean or 1/2 teaspoon of pure vanilla extract
- 1 whole stick of cinnamon (about 7-8 cm long), broken in half, plus one more small piece (about 5 cm long)
- 1 kaki Persimon®
- 1 tsp wild flower honey
- 1 tsp Spanish brandy
- Scant 1/4 teaspoon of Spanish
- Saffron (reduce to 1/8th teaspoon if you prefer a less earthy flavour)
- 1/4 cup of slivered almonds
- 1 cup of arroz Bomba (Spanish short grain rice), rinsed under cold water
- 1/8 teaspoon Spanish sea salt
- 3 x 5 cm strips orange rind
- 1 x 5 cm long strip of lemon rind
- 1 ground cinnamom
- 4.352 cup whole milk
- 1.057 cup water
- 1/2 cup of sugar (feel free to adjust if you like your arroz sweeter. At this level, the sweetness is subtle)
- 1 vanilla bean or 1/2 teaspoon of pure vanilla extract
- 1 whole stick of cinnamon (about 7-8 cm long), broken in half, plus one more small piece (about 5 cm long)
- 1 kaki Persimon®
- 1 tsp wild flower honey
- 1 tsp Spanish brandy
- Scant 1/4 teaspoon of Spanish
- Saffron (reduce to 1/8th teaspoon if you prefer a less earthy flavour)
- 1/4 cup of slivered almonds
Wine match