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Cinnamon Rice Pudding with Apple Puree

Posted on: February 3, 2016     |     0 comments

Cinnamon & Apple Rice Pudding


For the Rice Pudding;

500ml Milk

500ml Double Cream

100g Caster Sugar

100g Pudding Rice

1 Vanilla Pod (Split & Seeded)

1/2 teaspoon Ground Cinnamon


Put all into a pot and cook slowly on a low heat, stirring occasionally for 2 hours, until the cream has thickened and the rice is softened.


Apple Puree;

10 Peeled and seeded Green Apples (rough chopped)

150ml Water

1/2 Vanilla Pod (Split & Seeded)

1/4 teaspoon Ground Cinnamon

300g Caster Sugar

1 Lime (Juiced)

Put all ingredients in a pot and cook on a low heat until the apples are transparent. Blend until smooth.

Divide the rice pudding into portions, top with apple puree. If glazing, sprinkle with light brown sugar or ground caramel and glaze until browned.

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