Spanish Rice (dessert)

Ingredients

• 250 gRice
• 630 mlWater
• 280 gSugar
• 750 mlWhite wine
• 60 mlLemon juice
• 1 pcsLemon zest
• 60 mlRum
• 50 gJelly
• 150 mlRed wine
• 8 gCornstarch
• 1 gSalt

Instructions

1. 1

   Prepare the rice

   • Rinse the rice briefly under cold water until water runs clearer.
   • Cook the rice with 630 ml cold water and a pinch of salt in a pot: bring to the boil, then simmer covered on low heat until the water is absorbed and the grains are tender but still separate (about 15–20 minutes). Optional: soak overnight and cook the next day as in the original.
2. 2

   Wine‑lemon syrup and finish the rice

   • Bring sugar, white wine, lemon juice and lemon zest to a boil until the sugar dissolves.
   • Add the pre‑cooked rice to the boiling syrup, bring briefly to a boil, then remove from the heat and stir in the rum.
   • Let the rice cool — it will thicken as it cools. Stir gently before plating with a fork, place in dessert plates and garnish with jelly.
3. 3

   Red‑wine sauce

   • Bring red wine and sugar to a boil.
   • Mix cornstarch with cold water, stir into the boiling wine mixture and simmer briefly until slightly thickened.
   • Cool the sauce and serve chilled with the rice.