The original sweet rice puddings of the middle east clearly influenced the Spanish- arroz con leche (rice with milk)-which is always flavored with cinnamon and citrus zest. The early rice dishes would have been sweetened with raw honey and also included rose water and perhaps mastic. 

A short grain rice is essential for rice pudding as it both absorbs the rich milk and aromats and also releases its starch through cooking to help thicken the pudding  and make it creamy and rich.

The Spaniards use their Bomba rice- the same rice is used for paella but Risotto rice works just as well.

Don’t skimp on semi skimmed milk here- a good quality organice full cream milk will make a big difference to this most comforting of puddings.

Serves 6

Rice pudding 

250g short grain rice

200g caster sugar

100g raisins

850ml full cream milk

1 vanilla pod, split

1 cinnamon

Zest 1 lemon

Pears

2 ripe Comice or Packham pears, peeled, cored and cut into 6 lengthwise lengthwise

100g sugar

60ml double cream

20g unsalted butter

Sea salt

Place all the ingredients for the rice pudding in a medium sauce pan, bring to the boil and then turn to a simmer and cook for about 1 hour or until the rice is tender and the milk has reduced to a rich creamy consistency.

While the pudding cooks get pears ready- heat a medium sauté pan over a low heat. Add the sugar and butter into the pan cook slowly without stirring to create a dark- golden caramel. Immediately adds the cream (be careful as it will spit), stir into the caramel and then add the salt and pears.

 Cook for 2-3 minutes very slowly over the lowest heat, turning the pears as you go. The perar should be quite tender and caramel coated.

Serve the rice pudding in bowls topped with pieces of pear and then the carmel.