Preparation time is 30minutes
Cook time is 25minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 1 medium lemon, zest pared with a vegetable peeler
- 3 cups milk
- 125grams arborio rice
- 3/4 cup cream, whipped to soft peaks, save 1 tbs for later
- 25grams caster sugar
- 1teaspoons vanilla extract
- 50grams pistachios, shelled and chopped
Nutrition per serving
2250kJ / 538Cal
2250 Kilojoules or 538 Calories
26% of daily energy intake*
Protein
12.3grams
Fat
34.0grams
Carbs
45.8grams
Sugars
18.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This lemon and pistachio rice pudding is a delicious dessert served chilled with rich vanilla cream folded through.
Method
Step 1 of 2
Add the milk to a heavy bottomed saucepan with the lemon zest and bring to the boil. Stir in the rice, reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the rice is tender.
Step 2 of 2
Remove the lemon zest and tip the pudding into a bowl to cool. Fold in the caster sugar, vanilla extract and whipped cream. Divide the mix between 4 glasses and serve chilled, topped with chopped pistachios.
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