Quick recipe finder Creamy nutmeg-spiced rice pudding with orange and mint yoghurt
By Tony Singh From Ready Steady Cook
Ingredients
For the rice pudding
- 400ml/14fl oz whole milk
- ½ tsp grated fresh nutmeg
- 1 vanilla pod, split, seeds scraped out
- 2 tbsp caster sugar
- 200g/7oz basmati rice
For the orange and mint yoghurt
- 2 oranges, zest and juice only
- small handful fresh mint, chopped
- 2 tbsp icing sugar
- 200ml/7fl oz Greek-style yoghurt
To serve
- 1 orange, peeled and segmented, to decorate
Method
For the rice pudding, place the milk, grated nutmeg, vanilla pod and seeds and caster sugar into a saucepan and bring to the boil, stirring until the sugar is dissolved. Add the rice, stir well and then reduce the heat and simmer gently for 8-10 minutes, or until all of the liquid has been absorbed and the rice is tender.
For the yoghurt, mix together the orange zest and juice, chopped mint, icing sugar and Greek-style yoghurt in a small bowl. Place into the fridge to chill for ten minutes before serving.
To serve, spoon the rice pudding into two bowls and top each serving with a dollop of orange and mint yoghurt. Decorate with the orange segments and serve.
How-to videos
