Create a local twist on the ubiquitous rice pudding by using camel milk and pairing it with camel milk chocolate
|Prep time||5 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Split the vanilla pod and scrape out the seeds.
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.
Remove from the heat and stir through the remaining camel milk and cream.
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.
Serve the pudding topped with the chocolate shavings.