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.
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