Rice Pudding with Caramelised Mandarines
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Serves 4
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Prep 20 minutes
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Cook 55 minutes + cooling
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Cost $1.55 a serve
Ingredient
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1⅓ cups caster sugar
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3 mandarines, segmented, pith removed
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2 tablespoons mandarine juice (about ½ mandarine)
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½ teaspoon vanilla essence
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1 cup medium-grain white rice
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3 cups milk
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⅔ cup cream
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½ teaspoon grated lemon zest
Recipe
1. Combine 1 cup of
the sugar and ½ cup water in a saucepan over moderately high heat; cook and
stir, without boiling, until sugar dissolves. Bring to the boil. Cook, without
stirring, for 10 minutes oruntil syrup is dark golden. Reduce heat to low. Add
mandarines, juice and essence; stir to combine (be careful as the mixture may
splatter and spit). Cool the mixture to room temperature.
2. Place the rice
in a large saucepan and add cold water to cover. Bring to the boil over high
heat. Drain; return to pan with milk, cream, remaining sugar and lemon zest.
Cover; cook, stirring occasionally, over low heat for 35 minutes or until the
rice is tender.
3. Divide warm rice
pudding among serving bowls. Top with caramelised mandarines. Serve.
Rice Pudding with
Caramelised Mandarines
