Asturian chefs stand firm: 'The true rice pudding is made with water'

The debate over the authentic preparation of rice pudding, a beloved dessert across Latin America and Spain, has resurfaced with Asturian chefs emphasizing a traditional, water-based cooking method. Isabel María Alonso Morís, a chef and restaurant owner from Asturias, Spain, insists that true rice pudding must be creamy and homogeneous.

She argues that if the rice grains separate from the liquid or are undercooked, the dessert loses its appeal. The key to achieving the desired texture, according to Alonso Morís and echoed by renowned chef Karlos Arguiñano, lies in the initial cooking of the rice with water.

This process allows the rice grains to penetrate deeper and hydrate their starch granules. This hydration facilitates swelling and gelatinization, creating a smoother base. Arguiñano explains that introducing sugar too early in the cooking process can slow down this essential starch transformation.

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The true rice pudding is made with water and then milk is added to finish the cooking.

By cooking the rice in water first, chefs can ensure the grains fully absorb the liquid and develop the right consistency. Milk is added later to finish the cooking process. This technique, Asturian chefs contend, allows the rice to properly absorb the milky richness and sweetness without compromising its creamy integration with the liquid base.

This method, they say, is crucial for achieving the optimal texture and flavor, preserving the dessert's essence and uniting the culinary traditions shared between Spain and Latin America.

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cooking the rice with water allows for deeper penetration into the grain. It hydrates its starch granules and facilitates swelling and gelatinization.