Tag Archive: rice pudding

  1. Spiced Rice Pudding with Pistachios, Raspberries and Date Syrup

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    Ready to go in 30 minutes, this dessert is versatile, punchy, and will leave you wanting more! Low maintenance, with a simmer time of 25 minutes, this Spiced Rice Pudding with Pistachios, Raspberries and Date Syrup can be adapted to suit your tastes. We love cinnamon, cardamom and nutmeg, but why not add bananas or dessicated coconut? Great for a post Sunday Roast dessert, or a weeknight treat, cook it up now!

    We used whole milk and double cream but you could make it vegan with nut or oat milk and vegan cream! The double cream is also optional so leave it out for a healthier alternative!

    We used our Stainless Steel Base Milk Pan for this recipe. Check out all the things we love about the range here.

    Spiced Rice pudding in a white bowl, served on a tray with a flower. A Proware Stainless Steel Base pan is in the background.
    You’ll really feel like spring has sprung with this delicious dish!

    Serves: 4
    Prep time: 5 minutes
    Cooking time: 25 minutes

    Ingredients

    • 600ml whole milk
    • 100g pudding rice
    • 1x cinnamon stick
    • 30g caster sugar
    • ½ tsp vanilla essence
    • ¼ tsp ground cardamom
    • ⅛  tsp nutmeg (pinch)
    • ⅛ tsp ground clove (pinch)
    • pinch of salt
    • 100ml double cream (optional)
    • 40g pistachios, chopped
    • 1 tsp dried rose petals
    • 20 raspberries
    • 1 tsp orange zest
    • 1 tbsp date syrup

    Equipment

    A pair of bowls with spiced rice pudding served topped with raspberries and dried rose petals and pistachios
    Dessert for two

    Cooking Method

    1. Place the milk in a medium saucepan and add the rice, sugar and cinnamon stick, spices and vanilla essence and salt. Bring to the boil, then reduce to a low, gentle simmer stirring regularly for 25 mins or until the rice has absorbed most of the milk.
    2. Take off the heat, remove the cinnamon stick and stir in the double cream
    3. Garnish with the pistachios, dried rose petals, raspberries and grate over the orange zest. Drizzle over the date syrup

    If you add your own toppings, we’d love to hear about the changes you make. Get in touch on our social media pages!

  2. Vanilla rice pudding, pistachio honeycomb & glazed summer fruits by Josh Angus

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    Looking for a summery pud for your next date night dinner, sunday lunch, or dinner party? Look no further! Michelin Starred Hide Restaurant‘s Head Chef Josh Angus has created a super light and completely delicious dessert for you.

    Equipment

    Copper Tri-Ply 18cm Saucepan (with lid)

    Copper Tri-Ply 12cm Mini Frying Pan (to serve)

    Ingredients (Serves 5)

    (For the Rice Pudding)

    • 1 vanilla pod
    • 35g sugar (to taste)
    • 150g pudding rice
    • 900g milk
    • 165 double cream
    • 4 figs halved
    • 2 peaches quartered
    • Red wine
    • 75g sugar
    • 75g water

    (For the Honeycomb)

    • butter, for the tin
    • 200g caster sugar
    • 5 tbsp golden syrup
    • 2 tsp bicarbonate of soda
    • 50g chopped pistachios
    • 20g chopped pistachios for serving

    Method

    Make the Honeycomb first so it can rest…

    1. Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
    2. Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long) add your pistachios at this point, then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.
    3. The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

    For the Rice Pudding…

    1. Place the milk in a medium saucepan and add the rice and sugar. Split the vanilla pod lengthways with a sharp knife, scrape out the seeds and add both the pod and the seeds to the pan. Bring to the boil, then reduce to a simmer and cook gently with a lid on, stirring frequently, for 25-30 minutes or until the rice has absorbed most of the milk & cooked through. Remove the vanilla pod but save for presentation and stir in the cream. The rice  should be glossy now & fall off a spoon; leave to cool.
    2. Cut the figs in half & ripe peaches in to quarters, bring to boil the sugar & water in a frying pan to make stock syrup, once the sugar has dissolved add the peaches on a medium heat & cook for 1 minute either side just to soften the peach & glaze them up with stock syrup remove from pan.
    3. Add the figs & do the same but this time add two splashes of red wine & reduce to a syrup consistency. The figs & peaches should be slightly soft but hold their shape & not messy!
    4. To serve have the cooled  rice pudding on the bottom with the glazed fruit on top, sprinkle with chunks of honeycomb & chopped pistachios. Then drizzle with the red wine syrup.

     

    What a treat! We can’t thank Josh enough for this summer sensation. Check out his other recipes for us here.

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5 Churchill Way, Sheffield, S35 2PY
 
 
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ProWare is a small family organisation based in Sheffield, UK. Our cookware is carefully specified and manufactured using high quality materials to ensure it delivers a lifetime of satisfaction.

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