|Photo: Rice pudding with date compote recipe|
Skill level Easy
1.25 litres full-fat milk, plus extra 125 ml (½ cup)
250 ml (1 cup) thickened cream
1 vanilla bean, split, seeds scraped
180 g (1 cup) short-grain rice, soaked for 1 hour, drained
220 g (1 cup) caster sugar
35 g (¼ cup) cornflour
1 tbsp rosewater
1 tbsp orange-blossom water
70 g (½ cup) pistachios, chopped
55 g (¼ cup) caster sugar
230 g (1 cup) dates, pitted, chopped
1 large orange, juiced, ½ zested
½ lemon, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat milk, cream, vanilla bean and seeds in a large, heavy-based saucepan over medium heat, and bring to a simmer. Add rice and stir continuously for 15 minutes or until rice is tender and mixture has thickened slightly. Add sugar and continue stirring. Combine cornflour and extra milk in a bowl to make a paste. Add to milk and cream mixture and stir in one direction for 2 minutes or until slightly thickened. Remove from heat and discard vanilla bean. Stir in rosewater and orange-blossom water.
To make date compote, heat 125ml water and sugar in a small pan over low heat for 3 minutes or until sugar dissolves. Add dates, orange juice, zest and lemon juice, and bring to the boil. Reduce heat to low–medium and simmer for 5 minutes or until dates soften. Remove from heat and set aside to cool.
Fill glasses halfway with pudding, top with a dollop of compote and pistachios to serve.
• Rosewater is available from Middle Eastern food shops and selected supermarkets.
As seen in Feast magazine, Issue 6, pg106.
Photography by Petrina Tinslay.
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