If leftovers are a resource, reuse is the spark that ignites creativity. And so, from a grain of rice, a grand dessert can be created, like the one Ferran Adrià proposes in Massimo Bottura's book “Il Pane è oro” (Bread is Gold). Inside this volume, which has made no-waste history, you will find a delicious and virtuous signature recipe: get ready to transform leftovers into a delicacy.
Very common in Asturias, but actually widespread in many European, Asian, and Latin American countries, “rice pudding” (“arroz de leche” in Spanish, often Italianized with the term ‘risolatte’) is probably one of the most virtuous “recycled desserts” in memory. The basics? A predominantly round-grain cereal, various types of spices and milk (sometimes replaced by plant-based drinks) to give the dish the right consistency. The great chef Ferran Adrià has created a version that showcases many small masterstrokes—see the addition of cream for richness, lemon to perfume the creamy base, the use of cinnamon directly from the pod, and the stirring method that mimics that of an authentic risotto all'onda.
It is no coincidence that the recipe appeared in a world-famous book: “Il Pane è oro” (Bread is Gold), published by Phaidon, in which Massimo Bottura brought together 60 big names in contemporary gastronomy to offer readers recipes that reduce food waste. Reusing kitchen leftovers such as bread, vegetables, cooking liquids, and even rice is therefore possible—more than that, it is a “food-saving” strategy that encourages experimentation with highly inventive solutions. Returning to Adrià, his arroz de leche can also be made with previously cooked rice without seasoning (if necessary, do not salt it and set some aside). Finally, zero waste extends to fruit, as a scoop of apple and honey ice cream is placed on top, allowing you to give new life to bruised Golden Delicious apples (or apples that have become less firm due to long storage). It's incredible how a leftover can be turned into a great dessert!
Ferran Adrià's arroz de leche
Ingredients for 8 people
For the rice pudding
- 1 liter of milk
- 1/2 cinnamon stick
- The zest of 1 lemon
- 250 g of rice (uncooked)
- 150 g of sugar
- 1 tablespoon of ground cinnamon
Apple and honey ice cream
- 150 g of sugar
- 4 golden apples
- 400 ml cream
- 300 ml milk
- 5 tablespoons dark honey
To serve
- 10 fan-shaped wafers or ice cream cones cut into pieces
Method
For the “rice pudding”
In a saucepan, bring the milk, cinnamon and lemon zest to a gentle boil and cook for 10 minutes.
Heat 250 ml of water in another saucepan over medium heat and cook the rice. When the water has evaporated, lower the heat and gradually add the milk. Cook for 15 minutes, until the rice is tender.
Remove the cinnamon stick and lemon zest. Add the sugar and mix well.
Leave to cool at room temperature.
Sprinkle with ground cinnamon, cover, and chill in the refrigerator.
For the apple and honey ice cream
Heat the sugar with 150 ml of water in a small saucepan over medium heat and cook until dissolved. Remove the syrup from the heat and set aside.
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Arrange the whole apples on the baking sheet and bake in the oven for about 20 minutes, until tender.
When they are cool enough to handle, peel them, remove the core and seeds. Transfer them to a food processor or blender, add the cream, milk, honey and 2½ tablespoons of syrup and blend until smooth.
Transfer the mixture to an ice cream maker and follow the instructions to make the ice cream. If you don't have an ice cream maker, freeze the mixture until it is firm and can be scooped out with a spoon.
To serve, place 85 g of rice pudding in each bowl, add a scoop of ice cream and decorate with the waffle or waffle pieces.
