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Spanish Rice Pudding | Kitchen Recipes

Spanish Rice Pudding

  • Difficulty
  • 25 min
    Prep Time
  • 30 min
    Cooking Time
  • Rating


600mls Riesling Verjuice

80mls J.Friend & Co manuka honey

40g caster sugar

4 bay leaves

2 large strips lemon rind

150g muscatel raisins

150g dried Otago apricots

150g Calasparra rice

500ml Lewis Road Creamery milk

4 Tbsp soft brown sugar

60ml Lewis Road Creamery cream


Put the verjuice, honey and caster sugar, bay leaves and rind in a saucepan and bring to the boil, stirring a little to help the sugar dissolve.

Add the raisins and apricots and cook gently for 25 minutes.

Remove from the heat and allow to cool for an hour. Remove bay leaves and rind.

In a saucepan place the rice, milk and brown sugar. Bring to the boil, reduce the heat to very low and cook for half an hour, stirring regularly until the rice is soft and creamy. If necessary add a little more milk.

Stir in the cream and serve the rice topped with a little of the fruit, drizzled with the verjuice syrup.

Recipe Courtesy Of


Recipe Courtesy Of