Citrus Rice Pudding

Citrus Rice Pudding
by

Pudding

  • Finely grated rind of 1?2 orange
  • Finely grated rind of 1?2 lemon
  • 250ml full fat milk
  • 50g short-grain rice
  • 40g caster sugar
  • 1?2 t natural vanilla essence
  • 1?2 cinnamon quill
  • pinch salt
  • 30ml cream

 

Topping

  • finely grated rind of 1?2 orange
  • 1 T caster sugar, extra
  • 1 mandarin

 

1. Rinse a medium heavy-based pot with cold water, but don’t dry it.

2. Add milk and rice to pot. Bring to boil over medium heat.

3. Reduce heat. Stir in rind of orange and lemon. Add sugar, vanilla, cinnamon quill and salt. Simmer, stirring occasionally, for about 30 minutes or until pudding is thick and creamy and rice is tender.

4. Remove from heat and stir in cream.

5. Remove cinnamon quill and divide into two small flameproof ramekins.

6. Combine extra orange rind and sugar in a small bowl. Sprinkle over puddings. Cook under a hot grill until sugar melts and caramelises.

7. Serve rice puddings with mandarin segments.

Adapted from recipe by Miguel Maestre


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