Michelin-Star Chef Elevates Classic Rice Pudding

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Renowned chef Dani García has elevated the humble rice pudding, or arroz con leche, by applying a risotto-style cooking method and carefully selecting high-quality ingredients. His insistence on avoiding citrus peels and focus on technique represent a growing trend of 'hyper-traditionalism' in the culinary world, where chefs are revisiting classic recipes and unlocking their full potential through modern culinary science.

Why it matters

García's approach to rice pudding highlights broader shifts in the food industry, including the rise of flavor profiling, the cross-pollination of culinary techniques, and the enduring appeal of comfort foods presented in innovative ways. His recipe demonstrates how even the most traditional dishes can be elevated through a deep understanding of ingredients and an unwavering commitment to quality.

The details

García's rice pudding recipe eschews common additions like cinnamon and vanilla, instead focusing on the interplay of the core ingredients - milk, rice, and sugar. By treating the rice like a risotto, with a slow, deliberate addition of liquid and constant stirring, he achieves a uniquely creamy texture. The chef's insistence on using specific types of butter and avoiding citrus peels further underscores his dedication to perfecting the fundamentals of the dish.

• The article was published on February 20, 2026.

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