This Earl Grey Rice Pudding features a healthy touch and a nutty aroma and authentic Basmati rice infused with Earl Grey tea and topped with Nectarines and then drizzled with vanilla, white wine syrup.
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 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
Cooking Time: 20 Minutes
Preparation Time: 15 Minutes
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
1/2 cup granulated sugar
1/2 vanilla pod, split (or 1 teaspoon vanilla extract)
4 wide strips of lemon peel
Juice of half a lemon
4 ripe nectarines, halved and stoned (peaches are a great substitute)
For the Instant Pot Earl Grey rice pudding:
2 cups milk (I use whole, but it’s up to you)
1¼ cups water
1 cup long-grained rice (you can use short-grain if you like)
1 can sweetened condensed milk
⅛ cup sugar (I use Vanilla sugar)
⅛ teaspoon sea salt (table salt works too)
1 teaspoon vanilla extract (I like Nielsen-Massey Vanillas)
2 teaspoons Earl Grey tea leaves (or 2 teabags if you prefer) plus a few extra leaves for garnish
1 Tablespoon lemon zest
1 3/4 oz butter
Instant Pot Earl Grey Amira Rice Pudding with Wine, Lemon, and Vanilla Nectarines Recipe Directions:
To make the Earl Grey Basmati Rice Recipe pudding:
Add water to mug and brew the tea letting it infuse for 5 minutes.
Rinse rice with cold water in a fine mesh colander and add to Instant Pot.
Pour brewed tea over rice and stir. (To boost the flavor of the tea, let rest for 10 minutes)
Rinse rice well using a fine mesh colander
Add milk, sugar, water, and sea salt and butter to Instant Pot
Place lid on Instant Pot, seal lid, and close vent.
Press the Porridge button.
The rice will take 20 minutes to cook in this setting.
When the timer beeps, allow Natural Pressure
Release for 10 minutes.
After 10 minutes, press the Cancel button and open vent to release pressure.
When depressurized, open lid.
Add Sweetened Condensed milk.
Stir until well mixed.
While the Rice is Cooking:
To a medium saucepan over medium heat, add white wine, sugar, vanilla and lemon zest.
Bring to a boil, stirring until the sugar dissolves.
Drop the nectarine (or peach) halves into the syrup and keep pushing them back into the syrup when they bob to the top of the surface.
Poach for 10 minutes or until they are soft when pierce with the tip of a sharp knife.
Remove with a slotted spoon, place in a dish and set aside.
Continue boiling the syrup, uncovered until it has reduced by at least two-thirds (about 12 minutes).
Scoop Rice pudding into a bowl, add poached fruit and drizzle with syrup to taste.