Recipe: caramelised rice pudding by BiBo Shoreditch’s Dani García
Made up of milk, cream, vanilla and rice, this Spanish dessert is the perfect winter warmer

Not only is rice pudding a historically significant dish in Spain, but it’s delicious too, says Dani García. A good test of your technical skills in the kitchen, it’s made up of milk, cream, vanilla and rice and makes for the perfect winter warmer.
Ingredients: serves six people
- 1 litre whole milk
- 300ml double cream
- 2 vanilla pods, seeds scraped
- 250g pudding rice
- 130g caster sugar, plus extra for the top
- 450g unsalted butter, cold and cubed
Method
- Combine the milk, cream and vanilla seeds in a pan and simmer over a medium heat. Stir regularly.
- Put the rice in a separate pan and pour over a third of the milk mixture. Cook over a medium heat, stirring constantly until the mixture has been completely absorbed. Repeat the process two more times until the rice is cooked and is a little creamy (pudding rice takes a long time to cook, so this will take more than an hour).
- Add the sugar and butter, and cook for another five to ten minutes.
- Divide between large sharing ramekins or individual-sized ones. Place on a tray and chill until completely cold.
- Cover each of the surfaces with a thin layer of extra sugar and use a blowtorch or grill to caramelise the tops.
Three-Michelin-starred Spanish chef Dani García oversees the restaurant groups BiBo (with branches in London, Marbella, Madrid, Tarifa and Doha, New York), Lobito de Mar, Leña and the digital brand La Gran Familia Mediterránea.
Dani García recently featured in our Food & Drink newsletter. Sign up for exclusive interviews and recommendations.
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Labubu: the 'creepy' dolls sparking brawls in the shops
Craze for the pint-sized soft toys has reached fever pitch among devotees
-
The top period dramas to stream now
The Week Recommends Heaving bosoms and billowing shirts are standard fare in these historical TV classics
-
Women need more pain management during gynecological procedures
Under the radar Pain should no longer be ignored
-
Bomee Ki's Kugelhopf madeleines recipe
The Week Recommends Fluffy, sweet sponge cakes with a zesty, rum twist
-
Broccoli and cashew stir-fry recipe
The Week Recommends This nutty dish is a satisfying vegetarian option
-
Dark chocolate macadamia cookies recipe
The Week Recommends These one-bowl cookies will melt in your mouth
-
Taz Sarhane's mallard with pine nut sauce and boulangère potatoes
The Week Recommends Bold duck, crispy potatoes and silky pine-nut sauce come together in this earthy yet refined dish
-
Cambodian pork and rice recipe
The Week Recommends This street-food dish is traditionally eaten for breakfast, but makes a delicious dinner, too
-
One great cookbook: 'I Dream of Dinner (so you don't have to)'
The Week Recommends The endless ease and versatility of a painless dinner
-
Creamy kale slaw with hazelnuts recipe
The Week Recommends This slaw with a 'cracking texture' makes the perfect side that will elevate any meal
-
Trinidadian doubles recipe
The Week Recommends 'Dangerously addictive', this traditional Caribbean street food is the height of finger-licking goodness