If you're a fan of mousses and silken puddings, you'll love this aromatic chilled dessert. It can be made ahead of time, which is handy for entertaining.
- ¾ cup ground rice
- 1 cup (250 ml) whole milk
- ½ cup (100 g) sugar
- 4 cup (1 L) water
- 1 tbsp cinnamon
- ¼ tsp nutmeg
- 1 tsp caraway seeds
- 1 tsp anise seeds
- 1 tsp fresh ginger, peeled and grated
- 3 tbsp almonds, peeled
- 3 tbsp shredded coconut
- 3 tbsp pine nuts
- 3 tbsp pistachios
- 3 tbsp walnuts
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Add ground rice to a pot. Pour milk into pot. Add sugar and whisk to combine. Slowly add water, stirring. Add cinnamon and nutmeg.
- Add caraway seeds and anise seeds to a mortar and pestle and grind. Pour into the pan and grate in fresh ginger.
- Cook over low heat for 30 minutes or until you reach the consistency of pudding. Divide mixture amongst serving bowls.
- Top with almonds, coconut, pine nuts, pistachios, and walnuts.