Hey there! Teddy has also tasted some of our delicious Spanish desserts. Our fifth graders, Gema and Juan Carlos (in the photos), took him to their homes and prepared two fantastic dishes for him.
On the one hand, Gema cooked a superb Spanish Rice Pudding (Arroz con leche). On the other hand, Juan Carlos made him a very typical Spanish sweet called Spanish Bread Pudding (Torrijas). Here you have both recipes for you to try and make them at home, but REMEMBER always with the help of an ADULT.
RICE PUDDING RECIPE
4 to 6 servings
b Ingredients:
- Rice: 200 gr.( 7 oz)
- Milk: 1 and ½ litre (4 cups)
- Orange or lemon peel: 2 strips
- Cinnamon stick: 1
- salt: pinch
- sugar: 100 gr. ( 3.5 oz)
b Preparation:
1. Place the milk, rice, cinnamon stick, orange or lemon peel and salt in a medium saucepan.
2. Bring to a boil over medium heat. Immediately reduce heat to very low and simmer, stirring often and scraping bottom, for about 45 minutes.
3. Add the sugar and simmer for another 15 minutes. Stir often to keep from sticking to the bottom of the pot.
4. Remove from heat and put the lid on.
5. Adjust sugar to taste and serve hot or cold, sprinkling the top with some ground cinnamon.
6. Enjoy!
On the one hand, Gema cooked a superb Spanish Rice Pudding (Arroz con leche). On the other hand, Juan Carlos made him a very typical Spanish sweet called Spanish Bread Pudding (Torrijas). Here you have both recipes for you to try and make them at home, but REMEMBER always with the help of an ADULT.
RICE PUDDING RECIPE
4 to 6 servings
b Ingredients:
- Rice: 200 gr.( 7 oz)
- Milk: 1 and ½ litre (4 cups)
- Orange or lemon peel: 2 strips
- Cinnamon stick: 1
- salt: pinch
- sugar: 100 gr. ( 3.5 oz)
b Preparation:
1. Place the milk, rice, cinnamon stick, orange or lemon peel and salt in a medium saucepan.
2. Bring to a boil over medium heat. Immediately reduce heat to very low and simmer, stirring often and scraping bottom, for about 45 minutes.
3. Add the sugar and simmer for another 15 minutes. Stir often to keep from sticking to the bottom of the pot.
4. Remove from heat and put the lid on.
5. Adjust sugar to taste and serve hot or cold, sprinkling the top with some ground cinnamon.
6. Enjoy!
SPANISH BREAD PUDDING RECIPE
3- 4 servings
b Ingredients:
· Olive oil as needed
· 2 cups milk
· Pinch salt
· 1/2 cup sugar
· 2 eggs
· 2 large, very thick slices eggy bread, like brioche or challah, preferably stale, cut in half, or 4 smaller slices
· Cinnamon sugar
· Warmed maple syrup or honey (optional)
b Preparation
1. Pour olive oil to a depth of 1/2 inch in a broad, deep skillet over medium-high heat; bring it to a temperature of about 350 degrees. When ready, a small cube of bread dropped into oil will sink to bottom, then immediately rise to top.
2. Meanwhile, whisk together the milk, salt and sugar in a broad bowl. In a separate bowl, beat eggs.
3. When oil is ready, soak a piece of bread in milk, then dip in egg. Shake off excess liquid, then transfer to oil. Stand back, as it will spatter. Repeat with remaining bread.
4. Cook about a minute on each side, turning carefully; bread should be very crisp on edges.5. When done, transfer to a plate, sprinkle with cinnamon sugar and serve immediately, with honey or maple syrup if you like.
3- 4 servings
b Ingredients:
· Olive oil as needed
· 2 cups milk
· Pinch salt
· 1/2 cup sugar
· 2 eggs
· 2 large, very thick slices eggy bread, like brioche or challah, preferably stale, cut in half, or 4 smaller slices
· Cinnamon sugar
· Warmed maple syrup or honey (optional)
b Preparation
1. Pour olive oil to a depth of 1/2 inch in a broad, deep skillet over medium-high heat; bring it to a temperature of about 350 degrees. When ready, a small cube of bread dropped into oil will sink to bottom, then immediately rise to top.
2. Meanwhile, whisk together the milk, salt and sugar in a broad bowl. In a separate bowl, beat eggs.
3. When oil is ready, soak a piece of bread in milk, then dip in egg. Shake off excess liquid, then transfer to oil. Stand back, as it will spatter. Repeat with remaining bread.
4. Cook about a minute on each side, turning carefully; bread should be very crisp on edges.5. When done, transfer to a plate, sprinkle with cinnamon sugar and serve immediately, with honey or maple syrup if you like.
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