Spiced Orange Blossom Rice Pudding with Crunchy Granola

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8 people
Meal course
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1 .
For the granola
500 grams
Rolled oats
75 grams
300 grams
1 tsp
Vanilla extract
200 grams
Hazelnuts - toasted
200 grams
Pistachio nuts - crushed
200 grams
Almonds - toasted
50 grams
Sunflower seeds
50 grams
Pumpkin seeds
50 grams
50 grams
50 grams
Dried apricots
200 grams
2 .
For the pudding
200 grams
Pudding rice
2 tbsp
Orange blossom water
5 litres
200 grams
Double cream
250 grams
1 whole
Vanilla pod
1 whole
Cinnamon stick
1 pinch
Ground ginger
1 tsp
Ground cloves
2 whole
Orange - zest
Spiced Orange Blossom Rice Pudding with Crunchy Granola
  1. Preheat the oven to 160’C To make the granola, mix together the oats, vanilla and 300g of the the honey and spread out onto a lined baking sheet. Bake for 10-15 minutes. Blitz together the nuts, seeds, and dried fruits and mix together with the oat mixture and the remaining honey. Return to the oven for another 10 minutes, stir and repeat if the mixture isn’t toasted enough. Once to your liking, remove and leave to cool until ready to eat. (HINT – if you don’t eat all this with your pudding it is lovely at breakfast!)
  2. To make the rice pudding, combine the milk, cream, vanilla, sugar, cinnamon, cloves, ginger and orange zest in a pan. Bring to the boil and then turn off to let the milk infuse for an hour. After an hour, pour the milk into a large saucepan with the rice and cook on a low heat for 30-40 minutes (or longer if it hasn’t thickened by then), stirring frequently. Cover the pot until it thickens, and once thick add the orange blossom water.
  3. Divide up between bowls and top with your granola.

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