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.
These added flavours and textures make an already creamy rice pudding even more delicious.
43 K 4.2/5 (34 reviews)
1 hour 5 min.
Easy
8 people
10 IngredientsLast modified on: June 18th 2017
For 8 people, you will need:
- 1
50 g pistachios - 2
30 g whole almonds - 3
50 g dried apricots - 4
150 g rice - 5
1 litre whole milk - 6
60 g caster sugar - 7
1 vanilla pod - 8
2 apples - 9
30 g butter - 10 20 g caster sugar
- Total weight: 1,755 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 45 min.
All in all: 1 hour 5 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
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.
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.
Leave to cool, then chop coarsly. Set aside.
Stage 3 - 4 min.
Stage 4 - 2 min.
Rinse 150 g rice in a sieve under running water. Use round "pudding" rice if possible, or risotto rice.
Stage 5 - 5 min.
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.
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.
Meanwhile, peel 2 apples and cut into small dice.
Stage 7 - 2 min.
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.
Cook the apples for a few minutes without colouring.
Stage 9 - 20 min.
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.
Mix well and leave on low heat to finish thickening up, stirring from time to time.
Stage 10
Take off the heat when the rice is fully cooked, but the pudding is still moist and creamy.
Stage 11 - 5 min.
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.
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 recipe | 70 RDI=30 % | 230 RDI=20 % | 100 RDI=20 % | 2,060 RDI=100 % | 8,630 RDI: 100 % |
| Per 100 g | 4 RDI=2 % | 10 RDI=1 % | 5 RDI=1 % | 120 RDI=6 % | 490 RDI: 6 % |
| Per person | 9 RDI=4 % | 30 RDI=3 % | 10 RDI=2 % | 260 RDI=10 % | 1,080 RDI: 10 % |
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)
Whole milk
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Rice
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Caster sugar
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Pistachios
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