In 2018, culinary brothers Sergio and Javier Torres introduced a radical evolution of traditional Spanish dessert on the television program RTVE Cocina, reimagining standard rice pudding by treating the grain with risotto techniques, infusing the dairy with citrus and spices, and finishing the dish with 160 grams of white chocolate and a pan-fried banana, as reported by as.com.
The Culinary Takeaways
- Chefs Sergio and Javier Torres break from regional customs by applying a risotto-style cooking method to classic rice pudding rather than cooking the grains in water or oil.
- The recipe incorporates unusual elements, including 160 grams of white chocolate, macadamia nuts, goji berries, and a banana fried in its skin for texture contrast.
The Risotto Technique Behind the Infusion
While standard preparations often lean on automated kitchen appliances or traditional stovetop boiling, the Torres brothers designed a multi-step process that demands constant attention. As detailed by as.com, the chefs begin by creating a milk infusion flavored with lemon peel, cinnamon sticks, and a touch of anise. This departs immediately from regional styles such as the Asturian method, where cooks traditionally boil the rice first in water followed by oil.
Once the aromatic milk is prepared, the rice enters the equation and receives the exact treatment of a savory Italian risotto. Instead of dumping the liquid in all at once, the brothers allow the rice to absorb the dairy completely, reducing it until it nearly dries out before adding more.
“When the rice begs for help, we add more milk,” the chefs explained of the intensive reduction process, which continues until the grain is fully cooked. At that point, the hot mixture is transferred to a bowl set over ice to halt the cooking process quickly.
Unexpected Elements and Final Textures
The cooling stage introduces the most unorthodox ingredients of the recipe. Directly into the chilled rice, the kitchen masters incorporate 160 grams of white chocolate and a fresh banana.
To balance the intense sweetness of the white chocolate, the recipe relies on contrasting elements for texture and acidity. The Torres brothers add crushed macadamia nuts alongside goji berries to provide a sharp, tart note against the rich dairy. Meanwhile, the banana is fried directly in its peel, a technique designed to yield a crisp exterior that contrasts directly with the soft, velvety texture of the rice.
| Recipe Element | Traditional Method | Hermanos Torres Method |
|---|---|---|
| Cooking Liquid Base | Water and oil (Asturian style) or direct boiling | Infused milk added gradually like risotto |
| Flavor Infusions | Cinnamon and lemon | Lemon peel, cinnamon stick, and anise |
| Binding & Finish | Sugar, cinnamon, or caramelized crust | 160g white chocolate, banana fried in skin, macadamia nuts, and goji berries |
Final Seasoning and Service Recommendations
To complete the dish, the chefs recommend grating high-percentage dark chocolate containing more than 70 percent cacao directly over the top in the desired quantity.
A final dusting of cinnamon is applied to help dehydrate the crisp elements and marry the aromatic spices with the rich cocoa notes.
