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–+ servings

Kefir rice pudding with fruit

Prep Time 5 minutes
Cook Time 25 minutes
Cooling 10 minutes
Total Time 40 minutes
Servings 4 servings
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Ingredients

Rice pudding

  • 100 g short-grain white rice Use uncooked short-grain white rice.
  • 500 ml whole milk Have a little extra milk ready if the rice needs longer to soften.
  • 2 tbsp granulated sugar
  • 5 cardamom pods Use whole pods.
  • 1 cinnamon stick
  • 2 tbsp orange marmalade Choose finely cut marmalade.
  • 100 ml plain milk kefir Vanilla-flavoured milk kefir also works.

Orange and chocolate topping

  • 3 large oranges Use both the zest and flesh; blood oranges also work.
  • 100 g chocolate-covered pistachios Use whole pistachios coated in chocolate.

You will need

  • Medium heavy-bottomed saucepan
  • Spatula
  • Fine grater
  • Knife and chopping board
  • Shallow bowls

Instructions

  • Finely grate the coloured outer peel of the oranges into a bowl and set aside.
  • Peel the oranges and slice the flesh crosswise into rounds.
  • Roughly chop the chocolate-covered pistachios and set aside.
  • Bring the rice, milk, sugar, cardamom pods and cinnamon stick to a boil in the saucepan.
  • Simmer over low heat for about 25 minutes, stirring regularly across the bottom of the pan, until the rice is soft with no hard centre and most of the milk is absorbed.
  • Stir the marmalade into the cooked rice until evenly mixed.
  • Remove the pan from the heat and lift out the cinnamon stick and cardamom pods.
  • Divide the pudding among shallow bowls to cool for about 10 minutes; if it is still hot, allow more cooling time before adding the kefir. Refrigerate promptly if not serving straight away.
  • Divide the kefir and orange zest equally among the bowls of cooled pudding and stir until evenly mixed.
  • Finish each bowl with orange rounds and chopped chocolate-covered pistachios, and serve.
    • If the milk is nearly absorbed but the rice still has a hard centre, add a splash of extra milk and keep simmering gently until soft.
    Use the times as a guide: the rice needs to be soft all the way through, and the pudding should have cooled before you stir in the kefir.

Storage and safety

If not serving straight away, divide into shallow bowls to cool quickly and refrigerate, ideally within 1 hour of cooking. Cover and eat within 24 hours of cooking. The topping contains pistachios; hazelnuts, if used instead, are also tree nuts.