Chilled almond pudding with honey syrup

For the pudding

Whisk the milk with the ground rice, ground almonds and sugar until combined and pour into a heavy-based pot. Add vanilla bean. Gently heat, stirring all the time with a wooden spoon until the mixture boils and thickens. Reduce the heat and continue to cook, stirring for a couple of minutes. The mixture should be thick but of a pouring consistency - add more milk if the mixture has become too thick. Remove and discard the vanilla bean. Stir in the yoghurt and lime juice. Pour the mixture into little serving bowls or glass dishes and refrigerate until chilled.

For the syrup

Combine all the ingredients except the orange blossom water in a saucepan and simmer for 5 mins. Allow to cool then stir in the orange blossom water and pour over the puddings and serve. (You could make the syrup ahead of time and pour over just before serving).

This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store