Recipe

Almond rice pudding

Oct 31, 2011 1:00pm
  • 1 hr cooking
  • Serves 6
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Ingredients

Almond rice pudding
  • 1.5 litre (6 cups) milk
  • 2 cup (320g) blanched almonds
  • 1/4 cup (55g) caster (superfine) sugar
  • 5 centimetre strip orange rind
  • 2/3 cup (130g) arborio rice
  • 1/2 teaspoon orange blossom water
  • 1 pomegranate (430g)
  • 1/4 cup (35g) roasted slivered almonds
  • pinch ground cinnamon

Method

Almond rice pudding
  • 1
    Blend milk and blanched nuts, in batches, until smooth. Strain milk mixture through fine sieve into large saucepan.
  • 2
    Stir sugar and rind into milk mixture over high heat; bring to the boil, stirring occasionally.
  • 3
    Gradually stir in rice. Reduce heat; simmer, uncovered, over low heat, stirring occasionally, about 35 minutes or until rice is tender. Discard rind; stir in orange blossom water. Stand 10 minutes.
  • 4
    Remove seeds from pomegranate; serve warm rice sprinkled with seeds, slivered nuts and cinnamon.

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