BasqueMedium · Hot
Arroz con Miel: Txalotsa Rice Pudding Grilled Until Blistered
A Basque-style rice pudding enriched with honey and finished under the grill until the surface blisters and caramelizes into golden crust. Txalotsa style means the pudding is spread thin to catch fierce heat and form that cracked, burnt-sugar top.
Prep
15 min
Cook
35 min
Total
50 min
Method
1
Combine milk, rice, sugar, salt, and cinnamon stick in a heavy-bottomed saucepan over medium-low heat. Stir occasionally to prevent sticking.
2
Cook at a gentle simmer for 30-35 minutes, stirring more frequently as the mixture thickens, until rice is completely tender and the consistency is thick and creamy. Remove from heat, discard cinnamon stick, and stir in honey, butter, and lemon zest.
3
Pour the hot pudding onto a shallow oven-safe dish or cast iron skillet. Spread into an even layer no thicker than 2 cm — thin surface means more blister, more contrast. Let cool to room temperature, then refrigerate for at least 1 hour until firmly set.
4
Preheat your grill or oven broiler to high. Dust the cold set pudding surface with a thin, even layer of white sugar.
5
Place the dish under the grill 10-12 cm from the element. Watch closely — 4-6 minutes, until the surface blisters, darkens in patches, and smells of burnt sugar. The sugar melts, caramelizes, then chars at the edges while the pudding beneath stays cool. Remove the moment the blisters turn deep amber. Serve immediately.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
562
per serving
Low salt · 166mg
Protein
12g
Carbs
97g
Fat
15g
Sat. fat
11g
Fiber
1g
Sugar
56g
Sodium
166mg
Gluten FreeVegetarianCalcium RichComfort FoodIndulgent
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.2
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.9m³
Land
33Pt
Runoff
0.07g P
Whole Milk drives 68% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
CreamyCrispyTender
Aromas
CaramelHerbalSmoky
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Simmer milk base at medium-low heat only. High heat causes milk proteins to scorch and separate, creating both a quality issue and burn risk.
When blistering under the grill, position the dish 10-12 cm from the element and watch constantly. Sugar caramelization progresses rapidly and can transition from golden to burnt within 60 seconds.
Handling
Use oven mitts or dry towels when handling the hot dish from the grill. The cast iron skillet retains extreme heat and can cause severe burns on contact.
Cross Contamination
The oven-safe dish or cast iron skillet must be thoroughly cleaned before use. Residual allergens from previous dishes could contaminate the rice pudding.
Storage
Refrigerate the set pudding for at least 1 hour after spreading thin (max 2cm). Do not leave at room temperature for more than 2 hours total, including preparation time.
High Risk Population
This dish contains milk. Individuals with milk allergies or lactose intolerance should not consume this recipe. Small amounts of honey may contain pollen allergens.
Equipment Safety
Preheat grill or broiler fully before adding sugar-dusted pudding. A cold or unevenly heated element causes inconsistent caramelization and extended exposure risk.
Pro Tips
Technique
Spread your pudding no thicker than two centimeters before it sets — thin means the grill creates contrast instead of cooking the custard. The sugar on top must melt, caramelize, then char at the edges while the pudding stays cool beneath. Watch it every second, like you would a txuleta over embers.
Substitution
If honey is unavailable, thick agave syrup works, but use half the quantity — it is sweeter and less floral than our Atlantic honey. The lemon zest can stand alone if you have no fresh lemon, but never skip it entirely.
From the chef
In the Gros bar where I grew up, my amama would spread arroz con miel thin across a terracotta dish so the surface would catch fierce heat and blister like the crust on good txuleta. This Txalotsa method transforms simple rice pudding into something with memory — cool and creamy beneath, charred and honey-sweet on top, the way only the Basque coast knows how.
TagsBasqueRice PuddingGrillHoneyBlisteredTraditionalCreamySweet
AllergensMilk
Source: generated · June 12, 2026