Mediterranean Rice Pudding

A Simple Twist On A Classic Recipe, Best Served Warm!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 20 minutes

2 cups cooked white rice
1 1/4 cups sugar
3 cups whole milk
3 eggs, whisked
1/4 tsp cinnamon + dusting
1 tsp vanilla extract
1/4 tsp almond extract
fresh grated nutmeg
1 cup golden raisins
1/4 cup dried figs or strawberries, small dice
1/4 cup dried Medjool dates, small dice
1/4 cup fresh mangoes or pineapples, small dice
1/4 toasted almond slices
1/4 cup toasted coconut flakes 

Cooking Tools

Medium sauce pan
Small mixing bowl

On low heat, simmer milk, sugar, vanilla and almond extract.  In a small mixing bowl, whisk eggs.  Once sugar has melted in the simmered milk, add a small amount of hot milk into the the bowl with the whisked eggs (tempering the eggs) and whisk vigorously. Pour the entirety of the whisked eggs and milk back into the sauce pan with the simmering milk and whisk vigorously so the eggs don’t scramble!.  Whisk continuously until milk begins to thicken.  Mix in the rice, cinnamon, nutmeg, raisins and heat through. Take off heat and let come to room temperature or slightly warm.  Place in serving bowl and top with dried figs, strawberries, dates, mangoes or pineapple, almond slices and toasted coconut flakes.  Dust with cinnamon and serve at room temperature or warm.
Serves 6

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