UKTV recipes
Lesley Waters from Great Food Live
Lesley Waters' rich rice pudding is packed with creamy flavours and cinnamon fragrance, caramelised mandarins adding a fruity note

 

'Arroz Doce' Portuguese rice pudding with grilled mandarins

Arroz Doce Portuguese Rice Pudding with Grilled Mandarins

Method

 
1. In a large saucepan, heat the butter on a medium flame, and tip in the risotto rice and lemon zest. Cook, stirring continuously for 1-2 minutes.

2. Add 4 ladlefuls of warm milk, and bring to the boil, before reducing the heat to a simmer. As the liquid becomes absorbed, gradually ladle in more milk, before adding the water a little at a time, allowing each ladle to be absorbed before adding the next. Stir frequently until the rice is cooked - this should take approximately 20-25 minutes.

3. While the risotto is cooking, get started on the mandarins and preheat the grill to its highest setting.

4. Cover the mandarins with boiling water and leave on one side for 2-3 minutes. Remove from the liquid with a slotted spoon and peel, removing as much of the white pith as possible. Cut each mandarin horizontally in half.

5. Place the mandarin slices on a grill pan and scatter over the sugar. Place under the grill for 2-3 minutes, until the sugar has melted.

6. Stir the sugar, cream and half the cinnamon into the rice pudding. Serve hot or cold with the grilled mandarins.

Real Cork recommends: enjoy with a Young Setúbal or Favaios Moscatel

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easy
 
Serves: 4
vegetarian
Prep: 10 min
Cook: 30 min
 
 

Ingredients

15g Butter
375g Risotto rice
1 large lemon, zest only
900ml Milk, warmed
300ml water, approx
110g caster sugar
150ml double cream
2 tsp ground cinnamon

For the grilled mandarins

4 mandarins
3 tbsp demerara sugar

 

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