Chilled rice pudding

Name: Chilled rice pudding
Yield: Serves 4
Ingredients: 20 g stem ginger, finely chopped; 1 tbsp milk; 1 tbsp beaten egg; ½ tsp ground ginger; 60 g self-raising flour; 25 g small rolled oats; 20 g treacle; 20 g light brown soft sugar; 110 g pudding or arborio rice; seeds from 1 vanilla pod; 500 ml double cream; 4 fresh apricots, stoned and cut; 10 g bee pollen; 400 ml milk; salt; 10 g edible flowers; 80 g sugar; 50 g golden syrup; 50 g butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

My childhood in a bowl... such a nostalgic dish for me. Rice pudding works with every flavour, but the fresh apricots with the crunchy ginger biscuits in this one are epic.

Ingredients

Rice Pudding

50 g butter
110 g pudding or arborio rice

Dessert
Vegetarian
Summer

Method

Make the rice pudding first. Melt the butter in a heavy bottomed pan, then stir in the rice and cook for a few minutes so the rice toasts a little. Stir in the milk, cream, sugar and vanilla seeds and gently cook on a medium heat for 20 to 35 minutes, stirring frequently so it doesn’t catch and burn, until the rice is tender. How long it takes will vary depending on the age of your rice so keep