Summer stone fruits at their best! We love this chilled vanilla stone fruit and raspberry rice pudding, it's jam packed full of flavour. Created by renowned chef Tom Walton, we have a feeling this might be your new go-to.
Tip - make the rice pudding a few days in advance and have it in the fridge so preparing this dish only takes a few minutes. Enjoy!
- 1 ½ cups arborio rice
- 1 750ml bottle Califia Farms Unsweetened Vanilla Almond
- 1/3 cup maple syrup + extra to drizzle
- Zest 1 lemon
- 1 punnet raspberries
- 2 ripe yellow peaches, cut into thin wedges
- 2 ripe yellow nectarines, cut into thin wedges
- 1/3 cup toasted coconut flakes
- 1/3 cup toasted almonds, shaved
- ½ cup mint leaves picked
Place the rice into saucepan, cover with water, bring to the boil and simmer for 5 minutes, stirring often. Drain the rice into a sieve then place back in the pot and add the almond milk, maple syrup, lemon zest and cook over a medium heat, stirring until the rice is cooked and creamy. Remove from the heat and allow to cool.
To serve, crush half the raspberries with a fork and stir some into a serving of the cooled rice pudding. Lay some of the peaches, nectarines and raspberries over the top of the rice pudding and finish with the coconut, almonds, mint and some extra maple if desired.