Chilled rice pudding with honey and vanilla
Sweet spices such as vanilla and cinnamon have a natural affinity with honey, bringing a dusky fragrance to these summery little rice puddings.
Ingredients
150g arborio rice
pinch of salt
500ml milk
250ml water
1 cinnamon stick
1 vanilla bean, split
3 tbsp honey
1 tsp cornflour
honey, to serve
cinnamon and vanilla, to serve (optional)
Method
Combine the rice, salt, milk, water, cinnamon stick and vanilla bean in a heavy-bottomed saucepan and bring to the boil, stirring constantly to prevent sticking. Simmer at a gentle bubble for 25 minutes, stirring occasionally, until the rice is plump and tender. Mix the cornflour with 1 extra tbsp cold milk, and stir through for 2 minutes.
Remove the cinnamon stick and vanilla bean and scrape the vanilla seeds back into the rice. Add the honey, stirring well, and spoon into four small, lightly oiled ramekins. Cool and refrigerate until chilled.
To serve, turn out onto plates, drizzle with a little honey and serve with pieces of fresh cinnamon and vanilla.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/chilled-rice-pudding-with-honey-and-vanilla-20111019-29vnf.html