Vanilla and honey rice puddings
Delicious with poached fruits or simply as is. Can be made the day before serving, too.
Photo: Marina Oliphant
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- 100g short grain rice
- 1.2l milk
- zest of half a lemon, finely chopped
- 1 vanilla pod, split in half with the seeds scraped out
- 125g honey
- ¼ cup cream
Rinse the rice in cold water until the water runs clear. Place the rice in a heavy based pot with the milk, lemon zest and vanilla. Slowly bring to the simmer and cook gently, stirring occasionally, for about 45 minutes or until the rice is completely soft. Stir in the honey and allow to cool a little before discarding the vanilla pod and pouring into individual serving glasses or bowls. Refrigerate until cold then serve.
This recipe is featured in the book, Vegetarian 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