1. Put the sultanas in a bowl and cover with the brandy

2. Place the rice (without rinsing), the sugar and the milk in a pan with a strong base over a medium heat - add the few drops of vanilla and the stick of cinnamon

3. When the milk starts to boil turn the heat to minimum and continue to cook slowly stirring occasionally to prevent the rice sticking to the bottom of the pan

4. Once the sultanas have soaked up the brandy add to the pan of rice and milk

5. Once the rice has cooked remove the pan from the heat - remove the cinnamon stick

6. Place in individual serving dishes and leave to cool - before serving cover with a little cinnamon powder

 

Tips and ideas:

• For normal, cinammon-style Spanish rice pudding, just leave out the sultanas and brandy
• This dessert is very filling, so serve after a light main course.
• See more delicious Spanish dessert recipes.