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Creamy Vanilla-infused Rice Pudding |
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| Course |
Dessert |
| Cuisine |
Unknown |
| Dish Type |
Dessert |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Desserts and Puddings |
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Method |
Bake |
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Time |
1hr 15mins |
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Calories |
310 per serving |
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Serves |
-- |
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Ingredients : |
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* 100g pudding rice,
* 650ml whole milk,
* 150ml single cream,
* 2 vanilla pods,
* 50g golden granulated sugar,
* 1 whole nutmeg,
* 1 large orange,
* 4 cloves,
* 50g mixed fruit,
* 50g vostizza currants,
* 75g dried apricots,
* 1 cinnamon stick,
* 100ml port |
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| How to Prepare : |
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Heat the oven to 160°C/325°F/gas 3 (140°C for fan ovens). Lightly butter a 2-litre baking dish or 4 individual 500ml dishes. Put the rice, milk and cream in a large pan. Split the vanilla pods lengthways and scrape out the seeds using the back of a knife. Add the seeds and pods to the pan.
Gently bring the mixture to the boil, stir in the sugar, then reduce the heat and simmer for 5 minutes. Remove the vanilla pods. Transfer to the baking dish, or dishes, and sprinkle with a pinch of grated nutmeg. Bake for 40-45 minutes until the rice is cooked. Allow to stand for 10-15 minutes before serving.
Meanwhile, cut a segment from the orange and stud with the cloves. Place in a pan with the dried fruit, cinnamon stick, port and 6 tbsp water. Grate the zest and juice the remaining orange, then add to the pan. Bring to the boil then simmer for 10 minutes; cool slightly. Serve the pudding warm with the fruit.
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