There is nothing like a rice pudding when the weather cools after the long Summer days of intense heat and nights spent under the air conditioning to keep cool enough to sleep.
I judge my acceptance of Autumn (it takes a while) by the first rice pudding that is cooked. And today it is a cold rice pudding that is based loosely on a recipe by Ottolenghi. His desserts almost always include eggs, and we don’t cook with eggs. Therefore I made my favourite Greek Rice Pudding and added his lime syrup. It is a really delightful addition – the syrup contrasts beautifully with the sweet rice pudding . For fruit today, I used persimmon and passion fruit. If you have no such restrictions, you can always check out his original recipe in his book or Guardian column, but I love the simplicity of this version.
Browse all of our Desserts (not many, we don’t have a sweet tooth), and our Rice dishes, sweet and savoury. This recipe was inspired by one of Ottolenghi’s dishes from Plenty More but is quite different. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.
Cold Pandan Rice Pudding with Lime Syrup and Fruits
For the rice pudding we are making this Rice Pudding, substituting Pandan or Kaffir Lime Leaf for the orange peel, vanilla, rosemary. Leave out the cinnamon. You will need:
1 litre milk
75 g castor sugar
100 g short grain rice
1 Tblspn custard powder
0.25 cup milk, extra
1 long piece of pandanus leaf (available from Asian and Indian groceries) or 2 Kaffir Lime Leaves
70ml lime juice
1 tspn grated lime zest
2 tspn caster sugar
fruits – strawberries, mango, persimmon, banana, slightly stewed apple or other soft fruit
2 passion fruit
almond flakes, toasted
Follow the instructions for making the Greek Rice Pudding, substituting the pandanus or lime leaves for the orange peel, rosemary and vanilla. Remove the leaves when the rice is cooked, and allow to cool. Do not add the cinnamon.
Make the lime syrup by placing the lime juice, zest and sugar into a small saucepan, and place over a medium heat. Stir until the sugar dissolves. Set aside to cool, then stir the fruit into the syrup.
Serve the rice pudding in bowls or shallow plates, and spoon the syrup and fruit over. Finish with the passion fruit. Add some toasted almond flakes if desired.