Brown rice pudding with dried fruit in verjuice & honey

Brown rice pudding with dried fruit in verjuice & honey

From
Grains
Serves
6
Prep
15 mins
Photographer
Deidre Rooney

Rice pudding made partly with brown short-grain rice is chewier and nuttier than regular rice pudding – it has a lovely texture and flavour that works very well with dried fruit and makes a good autumn dessert.

From the grocer

Ingredients

Quantity Ingredient
600ml verjuice
80ml runny honey
40g caster sugar
4 dried bay leaves
150g muscatel raisins, on the stalk if possible
175g dried apricots
100g brown short-grain rice
50g white pudding rice or white short-grain rice
500ml full-cream milk, plus extra to taste
4 tablespoons soft light brown sugar
50-75ml thick cream, (optional)
chopped pistachio nuts, to serve

From the greengrocer

Quantity Ingredient
2 broad strips lemon rind

Method

  1. Put the verjuice, honey, caster sugar, lemon rind and bay leaves into a saucepan and bring to the boil, stirring a little to help the sugar dissolve.
  2. Add the raisins to the pan, along with the apricots. If you have long stalks of muscatel raisins, snip them in half first. Cook the fruit gently for about 25 minutes, remove from the heat and leave to plump up – a couple of hours is fine but 24 hours is best. Remove the bay leaves and lemon rind.
  3. Put the brown rice into a heavy-based saucepan and cover with water. Bring to the boil, reduce the heat to a brisk simmer and cook for 20 minutes, or until the rice starts to soften.
  4. Drain and place in a saucepan with the white pudding rice, milk and soft light brown sugar. Bring to the boil, reduce the heat to very low and cook for about 40 minutes, stirring regularly and keeping an eye on the milk level. Eventually you will have soft creamy rice speckled with the brown, nuttier grains.
  5. You can serve the rice now or leave it to cool. If you leave it to cool it will thicken so you may need to add more milk to loosen the mixture. It also benefits from a good slosh of cream if you want something a little richer.
  6. Serve with the fruit and scatter the top with pistachio nuts.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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