November 26, 2006

Rice Pudding with Nutmeg, Lychees, Longans, Cinnamon and Graham Crackers

  • Carnoli or Arborio rice (i.e. the shortgrain kind used for paella/risotto)
  • Butter
  • Milk
  • Dried fruit (in this case I used dried Thai lychees and longans but I think figs, dates or apricots would work too)
  • Honey, nutmeg and cinnamon to taste
  • Graham cracker (store-bought)


  1. Melt butter in pan over low heat.
  2. Add rice (no need to wash or pre-soak); stir until coated in butter and semi-translucent (just as if you were making risotto).
  3. Add milk until it covers the rice. Stir until liquid has been absorbed.
  4. Repeat Step 3 until the rice is fluffy and looks like pudding (should take about 15-20 minutes).
  5. If you're using fresh fruit, add it at the end; otherwise, if you're using dried, add it about 1/2-way through the cooking process.
  6. When the rice is done and the dried fruit is plump and cooked, take it off the heat. Spoon into bowls, drizzle honey over it, grate some nutmeg and cinnamon as desired. Serve with graham crackers, ginger nut cookies, almond biscuits, or whatever takes your fancy. Best eaten curled up on a comfy sofa with a good book.

1 comment:

  1. how do you make these? mail me :) comment through