Middle-Eastern Style Rice Pudding
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Middle-Eastern Style Rice Pudding

Middle-Eastern Style Rice Pudding

Ingredients

Method

  • For the Rice Pudding
  • 1 litre whole milk
  • 400ml double cream
  • 200g pudding rice
  • 200g soft brown sugar
  • 150ml freshly-made espresso
  • 2 tsp vanilla bean paste
  • For the Fruit
  • 150ml runny honey
  • 2 oranges, zest and juice
  • 1 cinnamon stick
  • 400g mixed dried fruit, roughly chopped
  • Handful of pistachios, chopped
  • Pop all of the rice pudding ingredients into a saucepan and simmer for 45-60 mins, until the rice is al dente. Meanwhile, put the honey, 200ml water, orange juice and zest into a pan over a medium heat. Add the cinnamon stick and simmer, followed by the fruit. Cook gently for 3 mins, then leave to steep off the heat until the rice is ready.
  • Once the rice is al dente, turn off the heat and cover the top with a piece of film. Drain the fruit in a sieve over a bowl, to catch the juices. Set the fruit aside and pour the juices in a pan. Boil and reduce the juice for 10 mins to make a syrup, then serve the pudding in bowls topped with the dried fruit mix, a drizzle of syrup and a scattering of pistachios.
1 hr
8 serving

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