Monday, April 30, 2012

Spiced rice pudding

Flavored spices are a large way to perk up some of the more traditional desserts. This soothing creamy rice pudding is made additional exceptional with the easy addition of ginger.


  •   150g/7oz pudding rice
  •   500ml/17fl oz milk
  •   500ml/17fl oz water
  •   4 tbsp sugar
  •   3 small lumps stem ginger
  •   2 tbsp candied fruit
  •   1 heaped tbsp orange zest
  •   1 heaped tbsp lemon zest
  •   3-4 tbsp cream, to taste
  •  Crystallised orange peel, to serve

Methods for Preparing

1.   Put the rice into a heavy-based saucepan, dispense in the water and milk and convey to the boil. Turn the heat down so that the rice simmers softly and depart for 15 minutes, partially covered with a top.

2.  Approximately dice the stem ginger and candied fruit. When the 15 minutes have elapsed and the rice is soft and tacky, tilt in the ginger, crop and zest, along with the sugar. Turn off the heat and put the lid on permitting the fruits and flavour to infuse softly for five minutes

3.  Flavor the rice and add a little more sugar if desires be. Then finally mix in enough elite to permit the rice to skid gradually from the spoon. You can chill the pudding or eat it warm. For a bit of supplemented crunch; assist with a few shards of crystallised orange peel.

Source: BBC food


David Franklin said...
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