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.
33K 34 4.2
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Last modified on: June 18th 2017

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For 24 people, you will need:

Change to the quantities for: 4 people 8 people 16 people 24 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
23 min.42 min.1 hour 5 min.
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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 23 cup pistachios and ½ cup 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 23 cup dried apricots into thin strips.

Set aside.

Stage 4 - 2 min.
Rice pudding with fruit and nuts
Rinse 2 cups 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 12 23 cups whole milk into a large saucepan, preferably non-stick, and add the rinsed rice, 1 cup caster sugar and the insides of 3 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.
Rice pudding with fruit and nuts
Meanwhile, peel 6 apples and cut into small dice.

Stage 7 - 2 min.
Rice pudding with fruit and nuts
Melt ½ cup butter in a small frying pan, then add the diced apples and sprinkle with 13 cup 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
Whole recipe
Energetic valueProteins CarbohydratesFats
6,128 Kcal or 25,657 Kj214 gr621 gr313 gr
306 %82 %59 %47 %
Per 100 g
Energetic valueProteins CarbohydratesFats
117 Kcal or 490 Kj4 gr12 gr6 gr
6 %2 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
255 Kcal or 1,068 Kj9 gr26 gr13 gr
13 %3 %2 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Nuts, Milk
How much will it cost?
  • For 24 people : 17.83 €
  • Per person : 0.74 €

Change currency:

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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