Name: Almond rice pudding
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1.5 litre (6 cups) milk; 2 cup (320g) blanched almonds; 1/4 cup (55g) caster (superfine) sugar; 5 centimetre strip orange rind; 2/3 cup (130g) arborio rice; 1/2 teaspoon orange blossom water; 1 pomegranate (430g); 1/4 cup (35g) roasted slivered almonds; pinch ground cinnamon

Ingredients

1.5 litre (6 cups) milk

2 cup (320g) blanched almonds

1/4 cup (55g) caster (superfine) sugar

5 centimetre strip orange rind

2/3 cup (130g) arborio rice

1/2 teaspoon orange blossom water

1 pomegranate (430g)

1/4 cup (35g) roasted slivered almonds

pinch ground cinnamon

Method

1.Blend milk and blanched nuts, in batches, until smooth. Strain milk mixture through fine sieve into large saucepan.

2.Stir sugar and rind into milk mixture over high heat; bring to the boil, stirring occasionally.

3.Gradually stir in rice. Reduce heat; simmer, uncovered, over low heat, stirring occasionally, about 35 minutes or until rice is tender. Discard rind; stir in orange blossom water. Stand 10 minutes.

4.Remove seeds from pomegranate; serve warm rice sprinkled with seeds, slivered nuts and cinnamon.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook