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Rice Pudding with Scalded Milk from Prendes

Real Academia de Gastronomía

Real Academia de Gastronomía
Madrid, Spain

Casa Gerardo's tradition on a plate, based on a recipe by María, Pedro's great-grandmother. The milk is almost more important than the rice in this dish: it is cooked slowly for a long time until it is almost a cream.

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  • Title: Rice Pudding with Scalded Milk from Prendes
  • Location: Prendes, Spain
  • Original Source: Fotos realizadas para el libro de Montagud Editores: “Casa Gerardo. Cocina Contemporánea Asturiana.”
  • Rights: MONTAGUD EDITORES ®Mencia Gastronomia S.L.
  • Restaurant: Casa Gerardo
  • Photographer: Mikel Ponce
  • Chef: Pedro and Marcos Morán

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