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



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box