Rice pudding with fruit and nuts


Rice pudding with fruit and nuts
This is cooked like a normal rice pudding, but with fruit and nuts added halfway through: toasted almonds and pistachios, sautéed diced apple and strips of dried apricot.

These added flavours and textures make an already creamy rice pudding even more delicious.
47 K 4.2/5 (34 reviews)
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Last modified on: June 18th 2017
For 8 people, you will need:

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Times for this recipe
Preparation: 25 min.
Cooking: 45 min.
All in all: 1 hour 5 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 15 min.
Rice pudding with fruit and nuts
Preheat the oven to 360°F (180°C).

Spread 50 g pistachios and 30 g whole almonds on a baking sheet and toast in the oven for 15 minutes.

Stage 2 - 2 min.
Rice pudding with fruit and nuts
Leave to cool, then chop coarsly. Set aside.

Stage 3 - 4 min.
Rice pudding with fruit and nuts
Cut 50 g dried apricots into thin strips.

Set aside.

Stage 4 - 2 min.
Rice pudding with fruit and nuts
Rinse 150 g rice in a sieve under running water. Use round "pudding" rice if possible, or risotto rice.

Stage 5 - 5 min.
Rice pudding with fruit and nuts
Pour 1 litre whole milk into a large saucepan, preferably non-stick, and add the rinsed rice, 60 g caster sugar and the insides of 1 vanilla pod.

Put on low leat and cook gently, stirring from time to time to make sure it does not catch on the bottom.

Stage 6 - 5 min.
Rice pudding with fruit and nuts
Meanwhile, peel 2 apples and cut into small dice.

Stage 7 - 2 min.
Rice pudding with fruit and nuts
Melt 30 g butter in a small frying pan, then add the diced apples and sprinkle with 20 g caster sugar.

Stage 8 - 5 min.
Rice pudding with fruit and nuts
Cook the apples for a few minutes without colouring.

Stage 9 - 20 min.
Rice pudding with fruit and nuts
When the liquid in your rice pudding has reduced by about half, add the fruit and nuts.

Mix well and leave on low heat to finish thickening up, stirring from time to time.

Stage 10
Rice pudding with fruit and nuts
Take off the heat when the rice is fully cooked, but the pudding is still moist and creamy.

Stage 11 - 5 min.
Rice pudding with fruit and nuts
Divide out into ramekins and leave to cool.

If you wish to keep the pudding for later, cover with plastic film (when completely cooled) and refrigerate.
Remarks
You can vary the added ingredients in this recipe to anything you fancy, for example using pine nuts and hazelnuts instead of almonds and pistachios.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %230 RDI=20 %100 RDI=20 %2,060 RDI=100 %8,630 RDI: 100 %
Per 100 g4 RDI=2 %10 RDI=1 %5 RDI=1 %120 RDI=6 %490 RDI: 6 %
Per person9 RDI=4 %30 RDI=3 %10 RDI=2 %260 RDI=10 %1,080 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts, Milk
How much will it cost?
  • For 8 people : 5.95 €
  • Per person : 0.75 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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