Recipe

Asturian Kotonjata

Delicious Asturian Kotonjata: A Sweet Delight from the Northern Spanish Coast

4.3 out of 5

Asturian Kotonjata is a traditional dessert from the Asturian cuisine, hailing from the northern coast of Spain. This sweet delicacy is made with a combination of local ingredients and traditional cooking techniques, resulting in a delightful treat that is loved by locals and visitors alike.

Dessert› Kotonjata

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

European cuisine› Mediterranean cuisine› Spanish cuisine› Asturian cuisine

Preparation time

10 minutes

Cooking time

50 minutes

Total time

60 minutes

Yields

6 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Nut-free (if nuts are omitted), Egg-free, Halal

Allergens

Milk, Nuts

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Low-carb

Ingredients

In the original Croatian version of Kotonjata, the dessert is typically made with almonds and flavored with rosewater. However, in this Asturian adaptation, the almonds are replaced with local nuts such as walnuts or hazelnuts, and the rosewater is substituted with cinnamon and lemon zest. These changes give the dish a distinct Asturian flavor profile while still maintaining the creamy and comforting nature of the original. We alse have the original recipe for Kotonjata, so you can check it out.

1 liter (4 cups) whole milk 1 liter (4 cups) whole milk
200g (1 cup) Arborio rice 200g (1 cup) Arborio rice
200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
1 cinnamon stick 1 cinnamon stick
Zest of 1 lemon Zest of 1 lemon
100g (1 cup) chopped walnuts or hazelnuts 100g (1 cup) chopped walnuts or hazelnuts

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 10g, 3g
Carbohydrates (total, sugars): 60g, 30g
Protein: 8g
Fiber: 1g
Salt: 0.1g

Preparation

1.
In a large saucepan, combine the milk, rice, sugar, cinnamon stick, and lemon zest.
2.
Place the saucepan over medium heat and bring the mixture to a gentle simmer.
3.
Reduce the heat to low and let the mixture simmer, stirring occasionally, for about 45-50 minutes or until the rice is cooked and the mixture has thickened to a creamy consistency.
4.
Remove the saucepan from the heat and discard the cinnamon stick.
5.
Transfer the mixture to a serving dish or individual ramekins.
6.
Sprinkle the chopped nuts evenly over the top of the Kotonjata.
7.
Allow the dessert to cool to room temperature, then refrigerate for at least 2 hours or until chilled.
8.
Serve Asturian Kotonjata chilled and enjoy!

Treat your ingredients with care...

Rice — Use Arborio rice for its creamy texture and ability to absorb flavors.
Cinnamon stick — Break the cinnamon stick in half to release more flavor during cooking.
Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

For a creamier texture, stir the Kotonjata occasionally while it simmers.
Adjust the sweetness by adding more or less sugar according to your preference.
Experiment with different nuts such as almonds or pine nuts for a unique twist.
Serve Asturian Kotonjata with a sprinkle of ground cinnamon on top for an extra flavor boost.
To make it more festive, garnish with a drizzle of honey or a sprinkle of powdered sugar.

Serving advice

Serve Asturian Kotonjata chilled as a delightful dessert after a hearty Asturian meal. It pairs well with a cup of strong Asturian coffee or a glass of chilled cider.

Presentation advice

When serving Asturian Kotonjata, use individual ramekins for an elegant presentation. Sprinkle the chopped nuts on top and garnish with a dusting of cinnamon or a fresh mint leaf for a pop of color.