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.

Serves
4

Preparation

5min

Cooking

35min

Skill level

Easy
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Ingredients

  • 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

 

To serve

  • 3 tbsp almonds, peeled
  • 3 tbsp shredded coconut
  • 3 tbsp pine nuts
  • 3 tbsp pistachios
  • 3 tbsp walnuts

Cook's notes

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.

Instructions

  1. Add ground rice to a pot. Pour milk into pot. Add sugar and whisk to combine. Slowly add water, stirring. Add cinnamon and nutmeg.
  2. Add caraway seeds and anise seeds to a mortar and pestle and grind. Pour into the pan and grate in fresh ginger.
  3. Cook over low heat for 30 minutes or until you reach the consistency of pudding. Divide mixture amongst serving bowls.
  4. Top with almonds, coconut, pine nuts, pistachios, and walnuts.