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recipe • CheeseRice

Parmigiano Reggiano 40 Months, Rice from La Mancha


Pour water into a boiling pan. Add La Macha saffron, cinnamon, orange and lemon zest. Bring to a simmer. Remove from heat. Infuse for 2 hours. Caramelize sugar into a pan, until obtain a clear caramel. Add water and saffron infusion. Cook rice in this infusion for 15 minutes. Then add chopped pistachios and cook for 10 minutes more. Add grated Parmigiano Reggiano, and remove. Serve cold. Serve with Parmigiano Reggiano flakes, pistachios and some rose petals 

600 ml Water
150 g Sugar
12 strand Saffron
1 stick Cinnamon
0,5 g Lemon & orange zest
20 g Pistachios
60 g Bomba rice
100 g Parmigiano Reggiano 40 m, grated
40 g Parmigiano Reggiano 40 m, flakes
c/s Rose petals (garnish)

Arroz Duz is a traditional sweet rice from La Mancha. It is traditionally cooked at Easter and is a humble recipe. Now, people think that Saffron from La Mancha is a “luxury” ingredient, but in my homeland it is very typical to have our own saffron plants, and it usually appears in many old sweet and savoury recipes, such as Arroz Duz. I think the contrast of this rice, sweet and creamy, is perfect with the wonderful Parmesan Reggiano 40 months.

Teresa Gutiérrez