Creamy Nutmeg-Spiced Rice Pudding With Orange And Mint Yogurt
|Whole milk||28 Ounce|
|Grated nutmeg||1 Teaspoon (Fresh)|
|Vanilla pods||2 , split, seeds scraped out|
|Caster sugar||1⁄4 Cup (4 tbs)|
|Basmati rice||14 Ounce|
|Fresh mint||1⁄4 Cup (4 tbs), chopped|
|Icing sugar||1⁄4 Cup (4 tbs)|
|Greek style yogurt||14 Ounce|
|Oranges||2 , peeled and segmented, to garnish|
|Mint sprigs||4 (For Garnish)|
For the rice pudding, place the milk, grated nutmeg, vanilla pod and seeds, and caster sugar into a saucepan and bring to the boil, stirring until the sugar is dissolved.
Add the rice, stir well and then reduce the heat and simmer gently for 10-12 minutes, or until all of the liquid has been absorbed and the rice is tender.
For the yoghurt, mix together the orange zest and juice, chopped mint, icing sugar and Greek-style yoghurt in a small bowl. Place into the fridge to chill for 10-12 minutes before serving.
To serve, spoon the rice pudding into four footed chilled bowls and top each serving with a dollop of orange and mint yoghurt.
Garnish with the orange segments and mint leaves and serve.
Variation: Use mango in place of orange segments