Vanilla and golden syrup rice pudding with glazed nectarines
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
Dietary Vegetarian
From Ready Steady Cook
Method
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For the rice pudding, heat the milk, cream, golden syrup, vanilla seeds and orange zest in a saucepan and bring to simmering point. Add the rice and simmer until tender, about ten minutes.
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For the glazed nectarines, place the nectarine slices onto a baking sheet and dredge with the icing sugar. Using a mini-blowtorch, caramelise the sugar until golden-brown.
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Serve the rice pudding in a serving dish with the glazed nectarines on top. Garnish with a sprig of fresh mint.
Ingredients
For the rice pudding
- 300ml/10fl oz whole milk
- 100ml/3½fl oz double cream
- 1 tbsp golden syrup
- 1 vanilla pod, seeds only
- 1 orange, zest only
- 200g/7oz long grain rice
For the glazed nectarines
- ½ nectarine, sliced
- 1 tbsp icing sugar
- 1 sprig fresh mint, to garnish
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