Creams
Easy
Bean cream
2 min
Creams
Easy
Recipe of Asturian rice pudding cream (mambo)
The Asturian rice pudding cream (mambo) is an extra creamy and comforting version of the classic Spanish dessert, ideal for those seeking a smooth and velvety texture. Originally from Asturias, this recipe is traditionally made with whole milk, rice, sugar, cinnamon, and lemon, cooked slowly until it reaches an almost melting consistency. The result is a sweet and aromatic cream, perfect for cold days or as an elegant dessert.
Why you'll love it?
- Silky texture: thanks to the long cooking time and whole milk, a dense and smooth cream is achieved.
- Traditional aromas: cinnamon stick and lemon peel infuse an unmistakable fragrance.
- Versatility: you can adjust the consistency to your liking, even add a touch of anise.
This recipe is ideal for cooking with a food processor (Mambo), as it controls temperature and time, ensuring a perfect result without constant supervision. It is suitable for beginners and lovers of homemade desserts.
Cook
90 min
Servings
6
Ingredients
Directions
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1
Heat the milk to 90 degrees.
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2
Bring water, salt, cinnamon sticks and lemon to a boil. Once it boils, add the rice and stir until it is almost consumed.
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3
Add the rice from the previous point to the milk.
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4
Set to speed 1, 90 degrees and caloric power 5 for one hour
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5
After that hour, add the sugar and put it back on for an hour at speed 1, 90 degrees and caloric power 5
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6
After that time, check if it is creamy, if it is still too liquid, put it in cycles of 15 minutes with the same power until the desired texture is achieved. If instead of liquid it is very solid, you can add half a cup of hot milk and put it in cycles of 15 minutes.
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7
Once you have the desired texture, it is optional to add two teaspoons of anise. It is very important to stir quickly after adding the anise since the milk can be cut.
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8
Serve on individual plates or bowls. Sprinkle with sugar and cinnamon and reburn.
