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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.

43 K 4.2/5 (34 reviews)

1 hour 5 min. difficulté

Easy

£5.00

16 people

10 Ingredients

Last modified on: June 18^th 2017

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For 16 people, you will need:

1 100 g pistachios
2 60 g whole almonds
3 100 g dried apricots
4 300 g rice
5 2 litres whole milk
6 120 g caster sugar
7 2 vanillas pod
8 4 apples
9 60 g butter
10 40 g caster sugar
Total weight: 3,510 grams

Change to the quantities for:

4 people 8 people 16 people 24 people

Change measures:

Metric

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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?

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 100 g pistachios and 60 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.

Cut 100 g dried apricots into thin strips.

Set aside.

Stage 4 - 2 min.

Rinse 300 g rice in a sieve under running water. Use round "pudding" rice if possible, or risotto rice.

Stage 5 - 5 min.

Pour 2 litres whole milk into a large saucepan, preferably non-stick, and add the rinsed rice, 120 g caster sugar and the insides of 2 vanillas 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.

Meanwhile, peel 4 apples and cut into small dice.

Stage 7 - 2 min.

Melt 60 g butter in a small frying pan, then add the diced apples and sprinkle with 40 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.

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.

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	150 RDI=60 %	450 RDI=40 %	210 RDI=30 %	4,120 RDI=210 %	17,250 RDI: 210 %
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 %

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

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