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Recipe

A Bite To Eat With Alice: Pumpkin honey rice pudding

Prep time: 
10
Cook time: 
65
Skill level: 
Medium
Serves: 
4
A picture of pumpkin honey rice pudding in a serving bowl on bench top.

This pudding is the perfect winter warmer dessert. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Journalist, broadcaster and former host of ABC News Breakfast, Lisa Millar joined Alice in the kitchen.

She lived in the US for 12 years as a correspondent for ABC News and grew to hate "fall" flavours — even thinking about a spicy pumpkin latte is enough to send her into a spin.

Alice's challenge is to get Lisa to soften her stance on pumpkin with this dessert.

A picture of macadamias cooking in honey and orange juice.

This honey-orange macadamia drizzle is a perfect topping to any dessert. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Pumpkin honey rice pudding

Prep time: 
10
Cook time: 
65
Skill level: 
Medium
Serves: 
4

Ingredients

 

Honey-orange macadamia drizzle

Method

  1. Melt the butter in a large, wide heavy-based frying pan or saucepan over medium heat. Add the rice, raisins, cinnamon and orange and lemon zest. Cook, stirring, for 3 minutes to toast and coat each grain of rice in the butter.
  2. Add the pumpkin and vanilla and stir to coat. Cook for a further 2 minutes to soften the pumpkin slightly. Remove from the heat and stir in the honey and hot water.
  3. Cook over low heat, gently stirring occasionally, until most of the liquid has been absorbed.
  4. Add ½ cup (125ml) of the milk and continue the process, adding the remaining milk ½ cup (125ml) at a time until the rice is just cooked through and has absorbed most of the liquid. Usually this takes about 18 minutes.
  5. Remove the rice pudding from the heat and stir in the crème fraiche. Cover and let stand for 5 minutes to thicken slightly.
  6. While you wait for the pudding, make the drizzle. In a small pan on medium heat, toast the macadamias until golden and reserve ¼ cup for the garnish. Add the honey and bring to the boil, then switch off and stir through the orange juice, zest and salt flakes.
  7. Roughly chop the reserved toasted macadamia nuts.
  8. Serve out into bowls with a dollop of crème fraiche, a spoonful of the drizzle and chopped toasted macadamia nuts.
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