Earl Grey Amira rice pudding

Rice pudding is a delicious traditional and comforting recipe, but this early grey variety with poached nectarines is a little more luxurious than your usual rice pudding recipes.

amira rice pudding with poached nectarines


For the poached nectarines:

  • 500 ml white wine
  • 125 g 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:

  • 250 ml boiling water
  • 2 tsp Earl Grey tea leaves (or 2 teabags if you prefer) plus a few extra leaves for garnish
  • 110 g Amira Pure Basmati Rice
  • 2 wide strips of lemon peel
  • 200 ml whole milk
  • 75 g granulated sugar
  • 50 g butter
  • 50-75 ml single cream (optional, to taste)

Rice Pudding Method

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 rice pudding, firstly brew the tea in a jug and let it infuse for 5 minutes. Measure 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 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.

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Rice pudding recipe with poached nectarines

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