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RECIPE # Rice pudding, blueberries & macadamia

Updated: Apr 7, 2020

Rice pudding - Serves 4 people


50g basmati rice

25g caster sugar, plus a little more to cook the blueberries in

1/2 vanilla pod

1 teaspoon butter

500ml milk

100ml double cream

100g chopped roasted macadamia

200g blueberries

Splash cider vinegar

2 sprigs tarragon leaves picked & stalks reserved


Melt the butter in a heavy bottomed pot, add the rice & toast for 30 seconds without colouring. Add the milk, sugar, vanilla, & cook on a low heat until the rice is cooked & milk has been absorbed. Once cooked, set aside to cool down & incorporate the double cream.

Heat up a pan with a little caster sugar & make a light caramel, add the blueberries, tarragon stalks, stir & cook for 1 minute. Deglaze with a splash of cider vinegar, & cook for a further minute.

When serving, divide the pudding into 3 bowls, add a couple of spoons of blueberries & chopped macadamia on top, garnish with fresh tarragon leaves.

This dessert can be served chilled or warm.

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