Caramelised Mandarin & Vanilla Rice Pudding - Plateformate

Caramelised Mandarin & Vanilla Rice Pudding

Caramelised Mandarin & Vanilla Rice Pudding

A dessert that blends warmth, sweetness, and citrusy zest, inviting you to savour each spoonful.

CHEF

Tom Walton

cuisine

Western

cooperated brands

Delite Mandarins

Three Threes

Caramelised Mandarin & Vanilla Rice Pudding

Caramelised Mandarin & Vanilla Rice Pudding

Full Recipe In details

Ingredients

2L Norco Milk
600ml Norco Cream
500g aborio rice
1 vanilla bean, split, seeds scraped out
2 Delite Mandarins, zested
½ cup caster sugar
½ cup caster sugar
6 Delite Mandarins, segmented
Juice 1 Delite Mandarin

Methods

For the rice pudding, place the rice in a medium saucepan, cover with cold water and bring to a boil, stirring constantly.
Once it has come to the boil, drain then return the rice to the pot and add 1.5L of the milk, mandarin zest, vanilla seeds and pod and the caster sugar.
Cook over medium/high heat for 20-25 minutes, stirring often and bringing it to a boil. Once it boils, turn the heat to low and add the cream, stirring for another 5-10 minutes. You want thick but not stodgy consistency. Use the extra milk to lighten if needed.
While the rice pudding cooks, place a medium saucepan over medium-high heat and add half the sugar. Gently swirl this around as it melts and begins to caramelise, then continue to add in the sugar a little at a time and swirl it through to create a dark caramel.
Add the mandarins to the caramel with the juice of 1 mandarin and gently stir through for 2 minutes, over the heat, to create a caramel sauce and softened mandarins.
Serve the rice pudding, hot, topped with mandarins and caramel.

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