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All Recipes, Desserts / May 23, 2017

Spanish Rice Pudding

– Spanish Rice Pudding –

Everybody loves a good rice pudding, and everyone has a different version of the perfect rice pudding. In Spain, rice pudding is a dessert we have been consuming and enjoying for over 1000 years. It really is a simple dessert of just rice, milk, sugar and some spices, such as vanilla, cinnamon and lemon. I have traveled and have had many different versions and styles of rice pudding, and all where great. However, there is nothing better than a classic and simple Spanish rice pudding. Life is complicated enough, so when it comes to dessert, I want something that gets the job done, in a simple and tasty way. Watch the video below on how to easily make a Spanish rice pudding, that will surely become your go-to rice pudding recipe. Salud!

Watch the Video Below on How to Make Spanish Rice Pudding

Spanish Rice Pudding

Course Dessert
Cuisine Spanish
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes


  • 1/2 Cup Round Rice
  • 4 Cups Milk
  • 1/2 Cup White Sugar
  • 1 Vanilla Bean
  • 1 Cinnamon Stick
  • 1 Tsp Cinnamon Powder
  • Lemon Peel


  1. Grab a large frying pan, heat it with a medium heat and add 4 cups of milk, 1 vanilla bean, 1 cinnnamon stick and 4 lemon peels
  2. Mix everything together
  3. Once your milk begins to lightly boil, add 1/2 cup of rice to pan and mix everything together
  4. Continue to mix so the milk doesn´t froth and create a film
  5. 10 minutes after adding the rice to the pan, lower the heat to a LOW heat, add 1/2 cup of sugar to the pan, and mix everything together
  6. Continue to mix so the milk doesn´t froth and create a film
  7. About 15 minutes after you added the sugar to the pan, your rice pudding should be done, you can always tell by running your spatula through the pan, and if you can see the bottom of the pan, you have a perfect rice pudding
  8. Turn your burner off and let the rice pudding rest for about 5 minutes
  9. Spoon the rice pudding into small bowls
  10. Sprinkle with some cinnamon powder and garnish with a mint leaf
  11. Enjoy!

Recipe Notes

Recipe by Albert Bevia @ Spain on a Fork

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  1. Sandy McIlhenney

    Not a comment but rather 2 questions. Very inexperienced cook/baker here. When you say 1 vanilla bean, do you mean throw the entire bean in the pot or cut it open and remove some of the inside? With the lemon peels, do you mean the entire peel of 4 lemons (peel only, not the white under the peel. That much I know)
    Thank you!

    06 . Dec . 2023
    • Spain on a Fork

      Yes the entire vanilla bean, and 4 pieces of lemon peel (no white pith), about half a lemon of peels, not 4 lemons 🙂 Much love

      06 . Dec . 2023
  2. Noe

    Cool! My grandma makes this with merengue on top and sometimes when she’s short on time she uses a can of leche condensada instead. I’m going to try this one!

    08 . Feb . 2019
    • Spain on a Fork

      Yeah you can customize this anyway you want, this is just the classic version, much love:)

      08 . Feb . 2019

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