My first taste of Rice Pudding happened in Miami, Florida. It was warm. It was creamy. It was delicious. Now I find out that there is a whole day dedicated to this tasty treat–August 9th is National Rice Pudding Day.
Today is the day to treat your taste buds to all the deliciousness of Rice Pudding. This Earl Grey Rice Pudding by Amira features a healthy touch and a nutty aroma and authentic Basmati rice, which has 20% more fiber, is an excellent source of magnesium for regulating the nervous system, gluten-free, and is a great source of energy – perfect for the treat that won’t break your calorie/nutrition bank.
Earl Grey Amira Rice Pudding with Wine, Lemon and Vanilla Nectarines Recipe
- Level: Easy
- Cooking Time: 45 Minutes
- Preparation Time: 15 Minutes
- Serves 4
Earl Grey makes a beautifully fragrant rice pudding with Amira. We like the contrast between chilled fruit and hot rice pudding so we recommend making the nectarines a little in advance so they are cold before you start the rice. This is a wonderfully soothing winter treat.
Earl Grey Amira Rice Pudding with Wine, Lemon and Vanilla Nectarines Recipe Ingredients:
For the poached nectarines:
- 2 cups white wine
- 0.5 cups granulated sugar
- 1/2 vanilla pod, split
- 4 wide strips of lemon peel
- Juice of half a lemon
- 4 ripe nectarines, halved and stoned (peaches are a great substitute)
For the Amira Earl Grey rice pudding:
- 1 cup boiling water
- 2 tsp Earl Grey tea leaves (or 2 teabags if you prefer) plus a few extra leaves for garnish
- 0.5 cups Amira pure basmati rice
- 2 wide strips of lemon peel
- 7 oz whole milk
- 2 2/3 oz granulated sugar
- 1 3/4 oz butter
- 2-3 oz single cream (optional, to taste)
Earl Grey Amira Rice Pudding with Wine, Lemon and Vanilla Nectarines Recipe Directions:
1. Add the white wine, sugar, vanilla, lemon peel and lemon juice to a sauce pan and set over a medium heat. Bring up to the boil, stirring until the sugar dissolves. Drop in the nectarine halves and press a layer of baking paper on top to prevent them bobbing above the surface. Poach for around 10 minutes until they are soft when pierced with the tip of a sharp knife. Use a slotted spoon to remove them to a dish and set aside. Boil the syrup (complete with the vanilla and lemon peel), uncovered, until it has reduced by at least two-thirds – around 10-15 more minutes. Strain over the nectarines and set aside to cool. Chill in the fridge until required.
2. To make the Earl Grey Basmati Rice Recipe pudding, firstly brew the tea in a jug and let it infuse for 5 minutes. Measure basmati rice into a heatproof bowl, add the lemon peel and strain the hot tea over the rice (discarding the tea leaves) and leave to infuse for 15 minutes.
3. In a heavy based sauce pan, warm the milk with sugar and butter. Once the butter has melted, pour in the basmati rice along with the tea soaking water. Set over a low heat and cook, stirring frequently until the rice is tender for about 12-15 minutes. Remove from the heat and stir through a little cream to taste, then spoon into serving dishes and serve with the nectarines, allowing two halves per person.