Create a local twist on the ubiquitous rice pudding by using camel milk and pairing it with camel milk chocolate
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 1073 |
| Fat | 40g |
| Saturates | 2g |
| Protein | 39g |
| Carbs | 141g |
| Sugars | 19g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Split the vanilla pod and scrape out the seeds.
2
Place the rice, 850ml of camel milk, sugar, vanilla pod and seeds in a medium-sized saucepan over a high heat and bring to a boil. Reduce to a low heat, cover and cook, stirring occasionally, for 25-30 minutes, or until the rice is tender.
3
Remove from the heat and stir through the remaining camel milk and cream.
4
Finely chop 50g of the chocolate and stir into the rice while it’s still warm. Using a peeler, scrape the rest of the chocolate into shavings.
5
Serve the pudding topped with the chocolate shavings.
