The inhabitants of Cantabria (who were considered barbaric by the Romans) were eating butter around the time of Christ’s birth when their civilized rulers only used it to protect their skins from the sun. Cantabrians are notoriously sweet toothed and cheese cakes, custards and crème caramel (flan) are par for the course. However, as it’s winter in Cantabria at the moment, we thought a deliciously hot and sinfully rich dessert is called for. In this version rice, lemon zest, cinnamon and vanilla combine to create a satisfying dream cream with a tongue teasing texture so addictive that it’s difficult to stop eating.

Ingredients

• 100 g risotto rice  (Arborio, carnarolo)
• 500 ml milk
• 75 g sugar
• 60 g butter
• 3 x egg yolks
• 1 lemon, zest only
• 1 vanilla bean, split in two
• 1 cinnamon stick
• 1 tsp ground cinnamon or some ripe, sweet berries and a crumbled meringue or two

Method

• Put the milk, the vanilla bean, cinnamon stick and zest in a saucepan and bring to the boil very slowly.
• Add the rice and simmer the mixture for about 20 minutes over low heat until the rice is soft.
• Remove the cinnamon stick and the vanilla bean.
• Fold in the sugar and the butter and remove the pot from the heat.
• Beat in the egg yolks and combine well, stirring for about a minute.
• Pour the rice into a serving dish, sprinkle with ground cinnamon and serve immediately or, alternatively, leave the ground cinnamon out and sprinkle with ripe, sweet berries and crumbled meringue for a festive touch.

* Some recipes suggest removal of the cinnamon stick and the vanilla prior to cooking the rice, as soon as the milk comes to the boil – it’s a matter of choice.