Components
- 1/3 cup of small rice grains
- 1/2 cup of hot water
- 1 cup of milk (tea)
- 1/4 cup of sugar (tea)
- A small amount of salt, about a pinch.
- 2 tablespoons of butter
- pieces of 1 orange
- ground cinnamon to your preference
- Powdered sugar as desired for serving
Setup phase
- In a small bowl, add the rice and pour the water over it. Use a spatula to stir the grains, ensuring they are all submerged. Let it soak for 30 minutes.
- After half an hour, combine milk with sugar, orange zest, a pinch of salt, and a book in the measuring jar.
- Melt the butter in a 20 cm non-stick frying pan over low heat. Add the rice along with the rainwater, pour in the milk, and gently stir using a spatula. A silicone spatula is recommended for this recipe because its thin edge helps to loosen the rice from the pan.
- Cover the frying pan and simmer on low heat for approximately 25 minutes until the rice is tender and the liquid is absorbed to the level of the grains. Monitor the pan closely: it’s crucial that steam escapes through the gap between the pan and the lid to prevent the milk from boiling over – choose a lid that matches the diameter of the pan’s opening, as a larger lid increases the risk of spills.
- After the rice has finished cooking, take off the lid and turn the heat to medium. Allow the rice to cook for approximately 7 minutes, during which the grains will come together to form a single, flat layer resembling a pancake, moist on top but with a toasted bottom – this is what imparts the sweet rice with the flavor of rabanada. Use a spatula to gently press the rice sideways to keep it even. To test, use the tip of a silicone spatula to see if the rice is detaching from the edge of the pan.
- Switch off the heat. Gently tilt the frying pan and use the spatula to loosen the rice, rolling it like an omelet. Then, invert the frying pan onto the serving plate, ensuring the crispy bottom is on top.
- Dust with cinnamon and powdered sugar. Serve alongside English cream and fresh raspberries.
