Nut and raisin rice pudding with mango puree
Nobody can resist this fruity dessert! It featured on the television show Cooking Gospel on e.tv and was developed by Dorah Sitole.
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Loading... Ingredients
- 250 ml (1 cup) Spekko White Rice
- 1 l (4 cups) water
- 500 ml (2 cups) milk
- 125 ml (1/2 cup) sugar
- 2 eggs yolks
- 5 ml (1 tsp) vanilla essence
- 125 ml (1/2 cup) pecan or walnuts, chopped
- 65 ml (1/4 cup) sultanas or raisins
- 2 mangoes, peeled and diced
- 15 ml (1 tbsp) orange juice
- 5 ml (1 tsp) orange zest
For the sauce
Method
- Cook Spekko White Rice in water until water is absorbed and rice cooked, about 20 minutes.
- Add milk and sugar and simmer until mixture is thick and creamy, stirring frequently to prevent burning.
- Beat egg yolks and vanilla together. Spoon 3 tablespoons of hot mixture into the egg yolks and mix together.
- Stir the egg mixture into the rice and simmer for 5 minutes.
- Remove from heat and stir in nuts and sultanas.
- Place mango flesh in a blender, add orange juice and rind and blend until smooth or rub through a sieve.
- Spoon pudding into individual serving glasses, spoon mango puree on top, refrigerate until well chilled. Decorate with chopped nuts and mint leaves.
- If fresh mangoes are not available use canned mangoes.
- Any variety fresh, frozen or canned fruit can be used instead of mango: peaches, apricots, guavas, strawberries make for a delicious alternative.
From the Spekko kitchen