Smoky rice pudding with pomegranate molasses

Smoky rice pudding with pomegranate molasses

By
From
Grill Smoke BBQ
Serves
6
Photographer
Kris Kirkham

The perfect winter pudding, or indeed an indulgent breakfast! Rice pudding has its roots firmly in comfort-pudding territory, but sometimes it can be a little too stodgy. My version is quite light, and the pomegranate molasses adds a sweet-sour tang to cut through the sweet, milky pudding. I like to use Spanish Calasparra rice for a great, nutty texture – it’s available in some supermarkets and online. But, failing that, a good-quality short-grain pudding rice will do well.

Ingredients

Quantity Ingredient
300g calasparra rice or short-grain pudding rice
1 vanilla pod, split and seeds removed
2 cinnamon sticks
1 orange, peeled off in fine strips
1 lemon, zest peeled off in strips
175g caster sugar
1.5l full-cream milk
2 tablespoons pomegranate molasses

Method

  1. Light the barbecue and set for direct/indirect cooking. Add the lump of wood to the ashen charcoal to start smoking.
  2. Combine all the ingredients, except the pomegranate molasses, in the dish. Place in the indirect heat zone, close the lid of the barbecue and cook slowly for 30 minutes. Top up with about 200ml of water and stir well before cooking for a further 30 minutes. When it is ready the pudding should be thick and creamy and the rice grains just tender.
  3. Serve the rice pudding immediately, drizzled with pomegranate molasses.

Note

  • You’ll also need a sturdy, heavy-based ovenproof saucepan or ceramic dish and a lump of hardwood.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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