If you like rice pudding, this recipe is your dream come true. This dessert has been made in Casa Gerardo, a family restaurant in Prendes, Asturias for four generations and has reached national recognition. The rice is slowly cooked in whole milk, cinnamon and vanilla until the grain starts to break and becomes a delicious thick cream. The cream is then poured into wide shallow plates, sprinkled with sugar and blow torched like a crème brûlée for a crisp caramel topping.
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