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