Recipes from Elize: September
Venetian rice pudding
This classic Italian dessert combines a delicate balance of zesty spice and creamy vanilla - an after dinner treat that's sure to please the whole family.
Ingredients:
1.25 litres milk
480ml double cream
2 vanilla pods, split
100g caster sugar
½ tsp ground cinnamon
A pinch of nutmeg
Zest of ½ an orange
150g sultanas
4 tablespoons sweet Marsala
200g Ferron Vialone Nano rice
Calogiuri Orange Vincotto
Method:
1. Pour the milk, cream and vanilla pods into a heavy based saucepan and bring to the boil, then remove from heat.
2. Add the sugar, cinnamon, nutmeg and orange zest and set aside for 15 minutes.
3. Put the sultanas and the Masala in a bowl and leave to soak.
4. Add the rice to the infused milk and return to the heat.
5. Bring to a simmer and stir slowly on low flame for 35 minutes or until the rice is creamy.
6. Stir in the sultanas and remove the vanilla pod at the end.
7. Pour into individual serving dishes and serve cold with a drizzle of orange Vincotto.
Serves 8.
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