How to Cook Spiced Rice Pudding

Serves: 6

Preparation time: 5 mins

Cooking time: 1 ½ hours

Ingredients needed to make Spiced Rice Pudding:

For the rice pudding:

• 5 ½ oz pudding rice
• 3 /4 oz flaked almonds
• 1 ¾ oz golden caster sugar
• 2 ½ pints whole milk
• ½ whole nutmeg, grated
• 1’ cinnamon stick
• 1 oz mixed peel, chopped
• Pinch of sea salt

For the prune compote:

• 5 ½ oz no-soak dried prunes
• Juice and finely grated zest of 1 orange
• 1 tbsp brandy
• 5 fl oz Marsala wine
• 1 oz golden caster sugar

Cooking instructions for Spiced Rice Pudding:

• For the compote, pour in bout each of brandy and Marsala in a small saucepan and add a splash of fresh orange juice into it
• Stir in the sugar and cook, stirring constantly, until the sugar melts.
• Throw in the prunes and stir it into the syrup along with the grated zest until well mixed.
• Continue to cook over slow flame until it starts simmering and cook likewise for 5 minutes, stirring at times, until the blend reduces to half its original volume.
• Turn off the heat and let the compote rest while the rice pudding is prepared.
• To cook the rice pudding, place the rice in a large saucepan and pour in 1 ¾ pints milk.
• Drop the cinnamon stick into it stir in all together along with a dash of grated nutmeg.
• Cook the mixture, stirring at times, until it begins to simmer and continue to do so for 20 minutes, while stirring often, until the blend thickens and appears creamier.
• Pour in rest of the milk , along with the sugar and mixed peel and give it a nice stir to mix well.
• Cook further for 40 more minutes, stirring regularly, until the rice is cooked enough to appear mushy and creamy.
• Pour in a splash of milk if the rice pudding tends to dry up and stir it into the mixture.
• While the pudding cooks, toast the almonds in a skillet for 3-4 minutes, tossing them at times, until they brown slightly.
• Season the rice pudding with a dash of sea salt and get rid of the cinnamon stick.
• Spoon it into warmed serving bowls and spoon a splodge of prune compote on top of each serving.
• Serve warm.

Image credit: Wikimedia Commons