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.
Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Sofia Levin is a celebrated Melbourne-based journalist and host who’s been writing about food since 2013, for Broadsheet, Lonely Planet, the Guardian, the Age and other publications.
In March 2021 Levin launched The Seasoned Traveller, a website and newsletter that celebrates cultural diversity through food and encourages readers to #eatcuriously. She’s also appeared on TV shows like Postcards and The Cook Up with Adam Liaw (and in a few Broadsheet videos).
Mary Politis is the woman behind the popular food blog Mary’s Kouzina. Mary teaches people how to make home Greek style food, with recipes inspired by her mother and grandmother; showcasing her family recipes to the world.
Her aim is to reintroduce and preserve traditional Greek cuisine by encouraging people to go back to their Greek roots and incorporate it back into their daily diets.
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