Baked Rice Pudding with Apricots & Cardamom, Almond Crumble & Honey Cream
Baked Rice Pudding with Apricots, Orange and Cardamom
100g pudding rice
400ml whole milk
200ml pouring cream
Juice and zest of 1 orange
1 teaspoon vanilla extract
4 smashed cardamom pods
25g castor sugar
25g butter
100g chopped dried apricots
Method
Set oven 140oc.
Place milk, cream, apricots, orange zest, and juice, vanilla, sugar and cardamom in a pan and bring to a simmer.
Add the rice and then pour into a shallow oven proof baking dish.
Dot over the butter and place in oven.
After 30 minutes stir the rice well.
Cook for another 30 minutes or until rice is tender.
Almond Crumble
60g plain flour
50g soft butter
60g castor sugar
25g flaked almonds
Method
Rub the butter and flour to coarse crumb texture and then add the almonds and sugar.
Spread onto a baking tray lined with parchment paper.
Bake for 20 minutes at 180oc, stirring up half way, until golden and crisp.
Honey Cream
150ml whipping cream
1 tablespoon honey
Method
Whip the cream and fold in the honey.
Spoon the rice pudding into bowls and top with the crumble and a scoop of the cream.
