California raisin & almond rice pudding
Prep:
15 mins
Cook:
30 mins
Serves:
4
method:
1
Place the rice, lemon zest, cinnamon and 50g sugar in a large saucepan with 250ml water, bring to the boil and simmer for 3 minutes.
2
Add the milk and 75g raisins, cover and cook on a low heat for 25-30 minutes, stirring occasionally to prevent sticking until the rice is tender and the liquid is absorbed. Stir in the almonds and allow to cool, chill until required.
3
Meanwhile, poach the cherries in 3 tbsp water for 2-3 minutes and allow to cool.
4
Whisk the cream to soft peaks and whisk in the 1 tbsp sugar and vanilla. Fold into the chilled rice pudding.
5
Spoon into dishes and top with the cherries and their juices. Mix the remaining raisins with the maple syrup and drizzle over.
Tip
Try using canned cherries or other fruits.
ingredients:
- 150g arborio rice
- Zest 1 lemon
- ½ tsp ground cinnamon
- 50g caster sugar + 1 tbsp
- 600ml milk
- 100g California Raisins
- 50g flaked almonds, toasted
- 200g cherries, pitted
- 200ml whipping cream
- 1 tsp vanilla extract
- 3 tbsp maple syrup
